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Food Additives and Contaminants|August 1, 1996
Determination of low nanogram/millilitre levels of volatile organic compounds in on-purpose and by-product hydrochloric acidsP J NymanFood Additives and Contaminants|November 5, 2003
Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometryP J Nyman, G W Diachenko, G A PerfettiFood Additives and Contaminants|November 5, 2003
Survey of chloropropanols in soy sauces and related productsP J Nyman, G W Diachenko, G A PerfettiFood Additives and Contaminants|January 1, 1997
Ethyl carbamate levels resulting from azodicarbonamide use in breadB J Cañas, G W Diachenko, P J NymanJournal of AOAC International|November 1, 1993
Survey of benzene in foods by using headspace concentration techniques and capillary gas chromatographyT P McNeal, P J Nyman, G W Diachenko, et al.Food Additives and Contaminants|September 1, 1993
Comparison of two clean-up methodologies for the gas chromatographic/mass spectrometric determination of low nanogram/gram levels of polynuclear aromatic hydrocarbons in seafoodP J Nyman, G A Perfetti, F L Joe, et al.Food Additives and Contaminants|August 1, 1996
Screening method for the gas chromatographic/mass spectrometric determination of microgram/litre levels of bromate in bottled waterP J Nyman, B J Canas, F L Joe, et al.Pageof 1