Food Additives and Contaminants

Effects of caffeine on human health
pp. 1-30(30)
Authors: Nawrot P.; Jordan S.; Eastwood J.; Rotstein J.; Hugenholtz A.; Feeley M.

Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products
pp. 31-36(6)
Authors: Lee S.J.; Shin J.H.; Sung N.J.; Kim J.G.; Hotchkiss J.H.

Total mercury and methylmercury levels in some New Zealand commercial marine fish species
pp. 37-43(7)
Authors: Love J.L.; Rush G.M.; McGrath H.

Determination of several elements in duplicate meals from catering establishments using closed vessel microwave digestion with inductively coupled plasma mass spectrometry detection: estimation of daily dietary intake
pp. 44-56(13)
Authors: Noël L.; Leblanc J..C.; Guérin T.

Pesticide content of infant formulae and weaning foods available in New Zealand
pp. 57-64(8)
Authors: Cressey P.J.; Vannoort R.W.

Comparison of dioxin and PCB concentrations in human breast milk samples from Hong Kong and the Netherlands
pp. 65-69(5)
Authors: Soechitram S.D.; Chan S.M.; Nelson E.A.S.; Brouwer A.; Sauer P.J.J.

Occurrence of aflatoxins M1 and M2 in milk commercialized in Ribeirão Preto-SP, Brazil
pp. 70-73(4)
Authors: Garrido N.S.; Iha M.H.; Santos Ortolani M.R.; Duarte Fávaro R.M.

Ochratoxin A concentrations in Greek domestic wines and dried vine fruits
pp. 74-83(10)
Authors: Stefanaki I.; Foufa E.; Tsatsou-Dritsa A.; Dais P.

Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice
pp. 84-91(8)
Authors: van Willige R.W.G.; Linssen J.P.H.; Legger-Huysman A.; Voragen A.G.J.

Alkylphenol and bisphenol A levels in rubber products
pp. 92-98(7)
Authors: Ozaki A.; Baba T.