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Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis
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Furan formation upon degradation of carbohydrates in combination with proteins and lipids
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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
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Furan formation in baby food model system via lipid oxidation and sugar degradation
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Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
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Furan formation in baby food model system from vitamin C and unsaturated fatty acids
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Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions
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Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan