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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 28, 2016
Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread doughTatiana Katsaiti, Kit GranbyFood Chemistry|May 25, 2015
The effect of asparaginase on acrylamide formation in French friesFranco Pedreschi, Karl Kaack, Kit GranbyJournal of Chromatography. A|August 30, 2011
Tools to discover anionic and nonionic polyfluorinated alkyl surfactants by liquid chromatography electrospray ionisation mass spectrometryXenia Trier, Kit Granby, Jan H ChristensenEnvironmental Science and Pollution Research International|February 18, 2011
Polyfluorinated surfactants (PFS) in paper and board coatings for food packagingXenia Trier, Kit Granby, Jan H ChristensenJournal of Mass Spectrometry : JMS|December 9, 2017
Exploring the chemistry of complex samples by tentative identification and semiquantification: A food contact material caseEelco N Pieke, Jørn Smedsgaard, Kit GranbyFood Chemistry|June 6, 2022
Is the use of paper food contact materials treated with per- and polyfluorinated alkyl substances safe for high-temperature applications? - Migration study in real food and food simulantsMichaela Lerch, Khanh Hoang Nguyen, Kit GranbyJournal of the Science of Food and Agriculture|August 14, 2013
Current issues in dietary acrylamide: formation, mitigation and risk assessmentFranco Pedreschi, María Salomé Mariotti, Kit GranbyFood Additives and Contaminants|March 17, 2007
An intercomparison study of the determination of glyphosate, chlormequat and mepiquat residues in wheatJens H Andersen, Rikke L L Bille, Kit GranbyAnalytica Chimica Acta|May 30, 2017
A framework to estimate concentrations of potentially unknown substances by semi-quantification in liquid chromatography electrospray ionization mass spectrometryEelco N Pieke, Kit Granby, Xenia Trier, et al.Recent Patents on Food, Nutrition & Agriculture|August 18, 2011
Patented techniques for acrylamide mitigation in high-temperature processed foodsSalome Mariotti, Franco Pedreschi, José Antonio Carrasco, et al.Pageof 4