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

Publisher: Taylor and Francis Ltd

Volume 35, Number 11, 2 November 2018

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Core food model of the Taiwan food supply for total diet study
pp. 2088-2098(11)
Authors: Chiang; Hsu; Hung; Yang; Chen

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Immunohistochemistry by anti-cleaved-Lamin A: an improved approach to tackle the misuse of glucocorticoids in cattle
pp. 2120-2127(8)
Authors: Zanardello; Pezzolato; Capello; Botta; Baioni; Mutinelli; Vascellari; Bozzetta

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Fungicides in red wines produced in South America
pp. 2135-2144(10)
Authors: Vargas; Salustriano; Klein; Romão; Silva; Wagner; Scherer

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Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting
pp. 2158-2167(10)
Authors: Kuchenbuch; Becker; Schulz; Cramer; Humpf

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Fumonisins and their analogues in contaminated corn and its processed foods – a review
pp. 2183-2203(21)
Authors: Ponce-García; Serna-Saldivar; Garcia-Lara

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Suitability of the Ames test to characterise genotoxicity of food contact material migrates
pp. 2230-2243(14)
Authors: Rainer; Pinter; Czerny; Riegel; Kirchnawy; Marin-Kuan; Schilter; Tacker

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Effects of consumer use practices on nanosilver release from commercially available food contact materials
pp. 2279-2290(12)
Authors: Addo Ntim; Norris; Goodwin; Breffke; Scott; Sung; Thomas; Noonan

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