Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Colin Crews"'
Publikováno v:
Toxins, Vol 15, Iss 2, p 98 (2023)
The occurrence of tropane alkaloids (TAs), toxic plant metabolites, in food in Europe was studied to identify those TAs in food most relevant for human health. Information was extracted from the literature and the 2016 study from the European Food Sa
Externí odkaz:
https://doaj.org/article/590f3205bacb474ca9bd6c01f82efc7a
Autor:
Colin Crews
Publikováno v:
Toxins, Vol 7, Iss 6, Pp 2024-2050 (2015)
The principles and application of established and newer methods for the quantitative and semi-quantitative determination of ergot alkaloids in food, feed, plant materials and animal tissues are reviewed. The techniques of sampling, extraction, clean-
Externí odkaz:
https://doaj.org/article/517eef07b6934414850e7ff857bdecdb
Autor:
Don B, Clarke, James R, Startin, Sarah K, Hasnip, Colin, Crews, Antony S, Lloyd, M John, Dennis
Publikováno v:
Analytical methods : advancing methods and applications. 3(3)
Intestinal nitrosation produces ATNCs (Apparent Total N-nitroso Compounds) and these have been linked with an increased risk of colon cancer from eating red meat. Modern LC-MS instrumentation makes direct detection of ATNC components in faecal water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::564d5c9e0cdf06357845ff540b85cc22
https://pubmed.ncbi.nlm.nih.gov/32938070
https://pubmed.ncbi.nlm.nih.gov/32938070
Autor:
Celine Pye, I. Martinez-de-Maranon, Colin Crews, E. Kleinstueck, Robert Sevenich, F. Bark, J.C. Briand, Dietrich Knorr, Jaromir Hradecky, Kai Reineke, María Lavilla
Publikováno v:
Food Control
To this day there is no implementation of the high pressure thermal sterilization (HPTS) in the food industry. HPTS could result in better food quality, lower thermal load applied to the product and less unwanted food processing contaminants (FPCs) s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6212089c40bee8872efae4f534cf542f
https://doi.org/10.1016/j.foodcont.2014.09.050
https://doi.org/10.1016/j.foodcont.2014.09.050
Autor:
Michele Solfrizzo, R.J. Malone, R. Krsha, Veronica M.T. Lattanzio, Thomas B. Whitaker, Chris M. Maragos, Carlo Brera, J. Stroka, S. MacDonald, Maria Helena Iha, Colin Crews, Franz Berthiller
Publikováno v:
World mycotoxin journal (Online) 8 (2015): 5–36.
info:cnr-pdr/source/autori:F. Berthiller, P.A. Brera, C. Crews, M.H. Iha, R. Krska, V.M.T. Lattanzio, S. MacDonald, R.J. Malone, C. Maragos, M. Solfrizzo, J. Stroka, T.B. Whitaker./titolo:Developments in Mycotoxin Analysis: An Update for 2013-2014/doi:/rivista:World mycotoxin journal (Online)/anno:2015/pagina_da:5/pagina_a:36/intervallo_pagine:5–36/volume:8
info:cnr-pdr/source/autori:F. Berthiller, P.A. Brera, C. Crews, M.H. Iha, R. Krska, V.M.T. Lattanzio, S. MacDonald, R.J. Malone, C. Maragos, M. Solfrizzo, J. Stroka, T.B. Whitaker./titolo:Developments in Mycotoxin Analysis: An Update for 2013-2014/doi:/rivista:World mycotoxin journal (Online)/anno:2015/pagina_da:5/pagina_a:36/intervallo_pagine:5–36/volume:8
This review highlights developments in the determination of mycotoxins over a period between mid-2013 and mid-2014. It continues in the format of the previous articles of this series, emphasising on analytical methods to determine aflatoxins, Alterna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fef1307bf8cf1cd3d499442dc2ed5c42
https://doi.org/10.3920/wmj2014.1840
https://doi.org/10.3920/wmj2014.1840
Autor:
Till Beuerle, Colin Crews
Publikováno v:
Analysis of Food Toxins and Toxicants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa6539509390c8bb35f708f61c33107c
https://doi.org/10.1002/9781118992685.ch9
https://doi.org/10.1002/9781118992685.ch9
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:7297-7301
The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4289d449faa6403e9c4f4dc631b0174c
https://doi.org/10.1021/jf502211s
https://doi.org/10.1021/jf502211s
Publikováno v:
Food Research International. 60:117-122
Extra virgin olive oil is a premium food product that is likely to be the target of adulteration with refined olive oils or seed oils. Refining produces steroidal alkenes (sterenes) including stigmastadiene. This paper describes a rapid GC–MS metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a058c854f6a235c951e45e458cbebd9
https://doi.org/10.1016/j.foodres.2013.11.023
https://doi.org/10.1016/j.foodres.2013.11.023
Autor:
M. Parmar, Christopher Thomas, Laurence Castle, Antony S. Lloyd, Colin Crews, D.R. Speck, Malcolm Driffield
Publikováno v:
Food Chemistry. 146:308-313
Methods of analysis for 2-dodecylcyclobutanone (2-DCB) using gas chromatography with mass spectrometric detection (GC-MS), liquid chromatography with time-of-flight mass spectrometric detection (LC-TOF-MS) and LC with tandem MS (MS/MS) detection have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c975bc4e1337295c83056c01e1d2b1e
https://doi.org/10.1016/j.foodchem.2013.09.046
https://doi.org/10.1016/j.foodchem.2013.09.046
Autor:
Robert Sevenich, Dietrich Knorr, Elke Kleinstueck, Katerina Riddellova, Jaromir Hradecky, Eliska Moravcova, Celine Pye, Colin Crews, Kai Reineke, Warwick Anderson
Publikováno v:
Journal of Food Science. 79:M230-M237
The benefits that high-pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfe20de35848ba31a8aa87140afd0faa
https://doi.org/10.1111/1750-3841.12345
https://doi.org/10.1111/1750-3841.12345