Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Marion Ernest"'
Autor:
Thomas Bessaire, Marie-Claude Savoy, Marion Ernest, Nicolas Christinat, Flavia Badoud, Aurélien Desmarchelier, Benoit Carrères, Wai-Chinn Chan, Xiaoyu Wang, Thierry Delatour
Publikováno v:
Foods, Vol 13, Iss 19, p 3040 (2024)
The consequences of climate change along with diverse food regulations and agricultural practices worldwide are complexifying the occurrence and management of chemical contaminants in food. In this context, we present an ultra-high-performance liquid
Externí odkaz:
https://doaj.org/article/dbd5b2bd874547f088b2d15be9bb4f9d
Autor:
Emma Debon, Bastien Gentili, Hélia Latado, Patrick Serrant, Flavia Badoud, Marion Ernest, Nicolas Christinat, Thomas Bessaire, Benoit Schilter, Maricel Marin-Kuan
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionIdentifying compounds with endocrine properties in food is getting increasingly important. Current chemical analysis methodology is mainly focused on the identification of known substances without bringing insight for biological activity.
Externí odkaz:
https://doaj.org/article/3f8202675f1a4572a19fbde1ae8a1996
Autor:
Benoît Schilter, Bastien Gentili, Patrick Serrant, Laure Poquet, Alexandre Félix, Nicolas Christinat, Marion Ernest, Thomas Stroheker, Maricel Marin-Kuan, Gabriele Scholz, Hélia Latado, Karma C. Fussell, Flavia Badoud, Delphine Morin-Rivron, Thomas Bessaire, Emma Debon, Gina Montoya Parra
Publikováno v:
Food Additives & Contaminants: Part A. 38:1817-1839
The idea that previously unknown hazards can be readily revealed in complex mixtures such as foods is a seductive one, giving rise to the hope that data from effect-based assays of food products co...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dba8412d713b31402c6806f9742a6a0d
https://doi.org/10.1080/19440049.2021.1923823
https://doi.org/10.1080/19440049.2021.1923823
Autor:
Marion Ernest, Flavia Badoud, Alexandre Panchaud, Nicolas Christinat, Benoit Carrères, Thomas Bessaire
Publikováno v:
Food Additives & Contaminants: Part A. 38:978-996
An analytical workflow including mass spectral library, generic sample preparation, chromatographic separation, and analysis by high-resolution mass spectrometry (HRMS) was developed to gain insight into the occurrence of plant toxins, mycotoxins and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::963e5dfa4fcf4d76b18d0352264a9c71
https://doi.org/10.1080/19440049.2021.1902575
https://doi.org/10.1080/19440049.2021.1902575
Autor:
Gabriele Scholz, Thomas Stroheker, Flavia Badoud, Delphine Morin-Rivron, Nicolas Christinat, Marion Ernest, Laure Poquet, Maricel Marin-Kuan, Thomas Bessaire, Karma C. Fussell, Gina Montoya Parra, Benoît Schilter
Publikováno v:
Cereal Chemistry. 98:164-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08be237b339969c775421ae13a4c6d63
https://doi.org/10.1002/cche.10397
https://doi.org/10.1002/cche.10397
Autor:
Karma C, Fussell, Maricel, Marin-Kuan, Emma, Debon, Bastien, Gentili, Delphine, Morin-Rivron, Laure, Poquet, Patrick, Serrant, Flavia, Badoud, Thomas, Bessaire, Nicolas, Christinat, Marion, Ernest, Alexandre, Félix, Hélia, Latado, Gina, Montoya Parra, Gabriele, Scholz, Thomas, Stroheker, Benoit, Schilter
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 38(11)
The idea that previously unknown hazards can be readily revealed in complex mixtures such as foods is a seductive one, giving rise to the hope that data from effect-based assays of food products collected in market surveys is of suitable quality to b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::14d80bb83f98fa4f668db2ade69ac0ec
https://pubmed.ncbi.nlm.nih.gov/34229581
https://pubmed.ncbi.nlm.nih.gov/34229581
Publikováno v:
Food Additives & Contaminants: Part A. 36:109-119
Two methods based on a modified QuEChERS sample preparation and either LC coupled to atmospheric pressure ionisation and high-resolution MS or GC coupled to electron ionisation and tripled quadrupole MS have been assessed for the quantification of fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afa0deb8fbc270227ab1e8951f5bfc44
https://doi.org/10.1080/19440049.2018.1555379
https://doi.org/10.1080/19440049.2018.1555379
Publikováno v:
Food Control. 91:412-420
The European residue definition for the pesticide folpet has changed in 2016 to include its degradation product phthalimide. According to recent studies, phthalimide could also arise from other sources than folpet, including formation in the injector
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf56a6cf757c5867e4ff65455b680942
https://doi.org/10.1016/j.foodcont.2018.04.012
https://doi.org/10.1016/j.foodcont.2018.04.012
Publikováno v:
Food Chemistry. 260:213-220
Accurate quantification of folpet is problematic because it degrades into phthalimide during sample preparation and analysis by gas chromatography (GC). Thus, EU regulation was recently modified to include phthalimide in the folpet residue definition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f385b4292a4a39b3d2cac978eff43c
https://doi.org/10.1016/j.foodchem.2018.04.002
https://doi.org/10.1016/j.foodchem.2018.04.002
Autor:
Mark Buecking, Flavia Badoud, Bernd Goeckener, Thibaut Alzieu, Kevin Severin, Marion Ernest, Roman Romero, Thierry Delatour, Jonas Hamel, Arne Glabasnia
Publikováno v:
Food chemistry. 320
Acrylamide (AA) formation during coffee roasting happens rapidly, reaching a peak value within the first minutes of roasting followed by a fast decrease to reach an asymptote at approximately 200 µg/kg. Today, the mechanisms by which AA is reduced d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f49a1ae20d88ccbcd828fc7ea0dec19
https://pubmed.ncbi.nlm.nih.gov/32208180
https://pubmed.ncbi.nlm.nih.gov/32208180