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Food Additives & Contaminants: Part A is now published as Food Additives and Contaminants.

Publisher: Taylor and Francis Ltd

Volume 33, Number 4, 2 April 2016

Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area
pp. 583-591(9)
Authors: Genualdi; MacMahon; Robbins; Farris; Shyong; DeJager

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Dietary intake of four artificial sweeteners by Irish pre-school children
pp. 592-602(11)
Authors: Martyn; Nugent; McNulty; O’Reilly; Tlustos; Walton; Flynn; Gibney

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Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods
pp. 612-622(11)
Authors: Palmers; Grauwet; Vanden Avenne; Verhaeghe; Kebede; Hendrickx; Van Loey

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Investigation of enrofloxacin residues in broiler tissues using ELISA and LC-MS/MS
pp. 639-643(5)
Authors: Panzenhagen; Aguiar; Gouvêa; de Oliveira; Barreto; Pereira; Aquino

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Transfer of thallium from rape seed to rape oil is negligible and oil is fit for human consumption
pp. 668-673(6)
Authors: Loula; Kaňa; Vosmanská; Koplík; Mestek

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Determination of key diffusion and partition parameters and their use in migration modelling of benzophenone from low-density polyethylene (LDPE) into different foodstuffs
pp. 715-724(10)
Authors: Maia; Rodríguez-Bernaldo de Quirós; Sendón; Cruz; Seiler; Franz; Simoneau; Castle; Driffield; Mercea; Oldring; Tosa; Paseiro

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