Zobrazeno 1 - 9
of 9
pro vyhledávání: '"G. Craig Llewellyn"'
Publikováno v:
Regulatory toxicology and pharmacology : RTP. 126
Modern perspectives on the risk assessment of carcinogenic potential of chemicals have taken shape within the last two decades. This has been due to both developments in the understanding of the biology and etiology of cancer and by advances in in si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92919d4dbbc90b5f331986dca4808f7f
https://pubmed.ncbi.nlm.nih.gov/34506878
https://pubmed.ncbi.nlm.nih.gov/34506878
Autor:
William T. Allaben, G. Craig Llewellyn, David Kirkland, Marisa O. Rihner, Marilyn J. Aardema, David Brusick, Julia M. Parker, Gary M. Williams
Publikováno v:
Food and Chemical Toxicology. 145:111652
4-methylimidazole (4-MeI) is a byproduct formed during the cooking of foods containing carbohydrates and amino acids, including the production of flavors and coloring substances, e.g. class III and IV caramel colors, used in many food products with e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82274cd5c780cedd3d5300e2b5dd7e47
https://doi.org/10.1016/j.fct.2020.111652
https://doi.org/10.1016/j.fct.2020.111652
Autor:
Charles E. O’Rear, Thomas F. Cheatle, G. Craig Llewellyn, Steven J. Gagliardi, Gerald C. Llewellyn, Richard L. Mooney
Publikováno v:
Journal of Food Protection. 54:627-631
Randomly chosen, commercially available, market basket samples of on-the-shelf brands of peanut butter were routinely tested for the presence of aflatoxin from 1982 to 1989. Standard analytical procedures were employed which included high performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b124fdd7323f9690106997dda37bcae
https://doi.org/10.4315/0362-028x-54.8.627
https://doi.org/10.4315/0362-028x-54.8.627
Autor:
Thomas D. Trautman, Susan P. Felter, Marie E. Latulippe, Joseph Scimeca, Richard W. Lane, G. Craig Llewellyn, Stephen S. Olin
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 47(9)
Due to ever-improving analytical capabilities, very low levels of unexpected chemicals can now be detected in foods. Although these may be toxicologically insignificant, such incidents often garner significant attention. The threshold of toxicologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a199b70d002f0864c856efd5e085330a
https://pubmed.ncbi.nlm.nih.gov/19531369
https://pubmed.ncbi.nlm.nih.gov/19531369
Autor:
Anna Fan, Penelope A. Fenner-Crisp, Richard A. Becker, Isabel Walls, Stephen S. Olin, John M. DeSesso, G. Craig Llewellyn, John Doull, Yin tak Woo, Michael P. Holsapple, Joseph F. Holson, Joseph F. Borzelleca, James T. MacGregor, George P. Daston, Jennifer Seed
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 45(5)
One of the principal applications of toxicology data is to inform risk assessments and support risk management decisions that are protective of human health. Ideally, a risk assessor would have available all of the relevant information on (a) the tox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a306185bf5f0d24159dab26bfa5d340
https://pubmed.ncbi.nlm.nih.gov/17215066
https://pubmed.ncbi.nlm.nih.gov/17215066
Publikováno v:
Biodeterioration Research ISBN: 9781475794557
Patulin (4-hydroxy-4H-furo(3,2) pyran-2(6H)-one) (Figure 1) has been shown to be a potent antibiotic with toxic effects in in vitro and in vivo studies (Kawasaki et al., 1972; Lindroth and von Wright, 1978; Oswald et al., 1978; Sorenson et al., 1985)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c89228a00800f619185bacfa1dec7a76
https://doi.org/10.1007/978-1-4757-9453-3_21
https://doi.org/10.1007/978-1-4757-9453-3_21
Publikováno v:
Biodeterioration Research ISBN: 9781475794557
Aflatoxins (AFTs), as representatives from a group of secondary fungal metabolites known as mycotoxins, are divided into several subgroups based on differing chemical characteristics (Figure 1). As a by-product of their metabolism, Aspergillus flavus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d5fb82cc41fd7f962f7854ad90c72be
https://doi.org/10.1007/978-1-4757-9453-3_16
https://doi.org/10.1007/978-1-4757-9453-3_16
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