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Journal of Chromatography. A|April 23, 2005
Quantitative determination of four nitrofuran metabolites in meat by isotope dilution liquid chromatography-electrospray ionisation-tandem mass spectrometryPascal Mottier, Seu-Ping Khong, Eric Gremaud, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 3, 2024
Do GC/MS methods available for furan and alkylfurans in food provide comparable results? - An interlaboratory study and safety assessment of 2-pentylfuran in foodNancy Frank, Thierry Delatour, Mathieu Dubois, et al.Molecular Nutrition & Food Research|November 28, 2009
In silico methods for physiologically based biokinetic models describing bioactivation and detoxification of coumarin and estragole: implications for risk assessmentIvonne M C M Rietjens, Ans Punt, Benoît Schilter, et al.Chemical Research in Toxicology|June 26, 2007
Tandem mass spectrometry analysis of N2-(trans-Isoestragol-3'-yl)-2'-deoxyguanosine as a strategy to study species differences in sulfotransferase conversion of the proximate carcinogen 1'-hydroxyestragoleAns Punt, Thierry Delatour, Gabriele Scholz, et al.Food Chemistry|September 1, 2019
Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in foodThierry Delatour, José F Huertas-Pérez, Mathieu Dubois, et al.Journal of Agricultural and Food Chemistry|August 19, 2004
Analysis of matrix-bound nitrofuran residues in worldwide-originated honeys by isotope dilution high-performance liquid chromatography-tandem mass spectrometrySeu-Ping Khong, Eric Gremaud, Janique Richoz, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processingSilke Wermann, Viviane Theurillat, Ludovica Verzegnassi, et al.Journal of AOAC International|December 22, 2020
Screening of 154 Veterinary Drug Residues in Foods of Animal Origin Using LC-MS/MS: First Action 2020.04Aurélien Desmarchelier, Thomas Bessaire, Marie-Claude Savoy, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 3, 2022
Towards a consensus LC-MS/MS method for the determination of acrylamide in food that prevents overestimation due to interferencesAurélien Desmarchelier, Aude Bebius, Frédérique Reding, et al.Journal of Agricultural and Food Chemistry|January 26, 2016
Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based FoodstuffsThomas Bessaire, Adrienne Tarres, Richard H Stadler, et al.Pageof 7