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Food Additives and Contaminants was previously published as Food Additives & Contaminants: Part A.

Publisher: Taylor and Francis Ltd

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Volume 23, Number 10, October 2006

Formation of iodoacetic acids during cooking: Interaction of iodized table salt with chlorinated drinking water
pp. 957-962(6)
Authors: Becalski, A.; Lau, B. P.-Y.; Schrader, T. J.; Seaman, S. W.; Sun, W. F.

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Novel approach to control sulfamethazine misuse in food-producing animals by hair analysis
pp. 981-987(7)
Authors: Gratacós-Cubarsí, M.; Castellari, M.; Valero, A.; Diaz, I.; García-Regueiro, J. A.

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Effect of cooking on enrofloxacin residues in chicken tissue
pp. 988-993(6)
Authors: Lolo, M.; Pedreira, S.; Miranda, J. M.; Vázquez, B. I.; Franco, C. M.; Cepeda, A.; Fente, C.

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Rate of degradation of  -cyhalothrin and methomyl in grapes ( Vitis vinifera L.)
pp. 994-999(6)
Authors: Banerjee, Kaushik; Upadhyay, Ajay Kumar; Adsule, Pandurang G.; Patil, Sangram H.; Oulkar, Dasharath P.; Jadhav, Deepak R.

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Co-occurrence of aflatoxin B 1 , fumonisin B 1 , ochratoxin A and zearalenone in cereals and peanuts from Côte d'Ivoire
pp. 1000-1007(8)
Authors: Sangare-Tigori, Béatrice; Moukha, Serge; Kouadio, H. James; Betbeder, Anne-Marie; Dano, Djédjé Sébastien; Creppy, E. Edmond

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Effects of Fusarium toxin-contaminated wheat and feed intake level on the biotransformation and carry-over of deoxynivalenol in dairy cows
pp. 1008-1020(13)
Authors: Seeling, K.; Dänicke, S.; Valenta, H.; Van Egmond, H. P.; Schothorst, R. C.; Jekel, A. A.; Lebzien, P.; Schollenberger, M.; Razzazi-Fazeli, E.; Flachowsky, G.

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Modelling of migration from multi-layers and functional barriers: Estimation of parameters
pp. 1038-1052(15)
Authors: Dole, P.; Voulzatis, Y.; Vitrac, O.; Reynier, A.; Hankemeier, T.; Aucejo, S.; Feigenbaum, A.

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Generation of an antibody specific to erythritol, a non-immunogenic food additive
pp. 1053-1053(1)
Authors: Sreenath, K.; Prabhasankar, P.; Venkatesh, Y. P.

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