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Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
(2013) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 30(12). p.2165-2176 -
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Role of water upon the formation of acrylamide in a potato model system