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Food Additives and Contaminants|February 2, 2006
Semicarbazide in Canadian bakery productsA Becalski, B P-Y Lau, D Lewis, et al.Food Additives and Contaminants|July 16, 2005
Development and validation of a headspace method for determination of furan in foodA Becalski, D Forsyth, V Casey, et al.Analytical and Bioanalytical Chemistry|March 31, 2012
Glycidyl fatty acid esters in food by LC-MS/MS: method developmentA Becalski, S Y Feng, B P-Y Lau, et al.Food Additives and Contaminants|September 20, 2006
Formation of iodoacetic acids during cooking: interaction of iodized table salt with chlorinated drinking waterA Becalski, B P-Y Lau, T J Schrader, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|June 29, 2010
Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian marketA Becalski, R Stadler, S Hayward, et al.Indoor Air|March 2, 2006
Methanol exposure to car occupants from windshield washing fluid: a pilot studyA Becalski, K H BartlettOstomy/Wound Management|March 25, 2000
Considerations for the global assessment and treatment of patients with recalcitrant woundsS SeamanJournal of Clinical Gastroenterology|July 27, 2001
Adult living donor liver transplantation: current statusD S SeamanFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 31, 2011
Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model studyA Becalski, B Brady, S Feng, et al.Pageof 417