Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Viviane Theurillat

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 10, 2022
Traces of 2-phenylphenol in roasted coffee are not related to agrochemical residue in green coffee beans, but to generation during roastingViviane Theurillat, Stéphanie Laborie, Guido Schenk
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 3, 2024
Coffee and mineral oil hydrocarbons: potential dietary intakeViviane Theurillat, Mathieu Dubois, Di XueFeng, et al.
Food Chemistry|October 2, 2022
Degradation of glyphosate along coffee roasting: Do residue levels in green beans mirror exposure derived from coffee consumption?Thierry Delatour, Flavia Badoud, Kevin Severin, et al.
Journal of AOAC International|January 26, 2024
Determination of Acrylamide in Coffee, Cereals, Baby Food, Cocoa, Dry Pet Food, Potato Products, Vegetable Crisps, Biscuits, Tea, Nuts, and Spices by LC-MS/MS in a Single-Laboratory Validation: First Action 2023.01Aude Bebius, Frédérique Reding, Viviane Theurillat, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 18, 2024
Glyphosate losses through various stages of coffee production and consequences for human exposureGerhard Bytof, Oliver Suesse-Herrmann, Meike Holtmann, 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 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.
Critical Reviews in Food Science and Nutrition|December 1, 2025
Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measuresThierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk AssessmentBeate Kettlitz, Gabriele Scholz, Viviane Theurillat, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 10, 2022
Traces of 2-phenylphenol in roasted coffee are not related to agrochemical residue in green coffee beans, but to generation during roastingViviane Theurillat, Stéphanie Laborie, Guido Schenk
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 3, 2024
Coffee and mineral oil hydrocarbons: potential dietary intakeViviane Theurillat, Mathieu Dubois, Di XueFeng, et al.
Food Chemistry|October 2, 2022
Degradation of glyphosate along coffee roasting: Do residue levels in green beans mirror exposure derived from coffee consumption?Thierry Delatour, Flavia Badoud, Kevin Severin, et al.
Journal of AOAC International|January 26, 2024
Determination of Acrylamide in Coffee, Cereals, Baby Food, Cocoa, Dry Pet Food, Potato Products, Vegetable Crisps, Biscuits, Tea, Nuts, and Spices by LC-MS/MS in a Single-Laboratory Validation: First Action 2023.01Aude Bebius, Frédérique Reding, Viviane Theurillat, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 18, 2024
Glyphosate losses through various stages of coffee production and consequences for human exposureGerhard Bytof, Oliver Suesse-Herrmann, Meike Holtmann, 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 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.
Critical Reviews in Food Science and Nutrition|December 1, 2025
Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measuresThierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk AssessmentBeate Kettlitz, Gabriele Scholz, Viviane Theurillat, et al.
Pageof 1