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Food Additives & Contaminants: Part A Chemistry, Analysis, Control, Exposure & Risk Assessment, Volume 25 Issue 10 2008

Published in affiliation with the International Society for Mycotoxicology
Visit Food Additives & Contaminants: Part B
2008 Impact Factor:1.810 Five-Year IF: 2.337 ©2009 Thomson Reuters 2008 JCR
ISSN: 1944-0057 (electronic) 1944-0049 (paper)
Publication Frequency: 12 issues per year
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Review
Determination of preservatives in meat products by flow injection analysis (FIA)
Claudia Ruiz-Capillas; Francisco Jimenez-Colmenero
Pages 1167 – 1178
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Original Articles
Molecular techniques for the detection of granary weevil (Sitophilus granarius L.) in wheat and flour
A. Obrepalska-Steplowska;  K. Nowaczyk;  M. Holysz;  M. Gawlak; J. Nawrot
Pages 1179 – 1188
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Comparison of calibration methods for the quantification of Basmati and non-Basmati rice using microsatellite analysis
A. Colyer;  R. Macarthur;  J. Lloyd; H. Hird
Pages 1189 – 1194
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Contaminants and microorganisms in Dutch organic food products: a comparison with conventional products
L. A. P. Hoogenboom;  J. G. Bokhorst;  M. D. Northolt;  L. P. L. van de Vijver;  N. J. G. Broex;  D. J. Mevius;  J. A. C. Meijs; J. Van der Roest
Pages 1195 – 1207
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Preparation of [13C3]-melamine and 13C3]-cyanuric acid and their application to the analysis of melamine and cyanuric acid in meat and pet food using liquid chromatography-tandem mass spectrometry
P. Varelis; R. Jeskelis
Pages 1208 – 1215
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Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages
Dirk W. Lachenmeier;  Helmut Reusch;  Constanze Sproll;  Kerstin Schoeberl; Thomas Kuballa
Pages 1216 – 1224
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Organophosphorus pesticide residues in Greek virgin olive oil: levels, dietary intake and risk assessment
C. S. Tsoutsi;  I. K. Konstantinou; D. G. Hela
Pages 1225 – 1236
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Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006
T. Leth;  S. Fagt;  S. Nielsen; R. Andersen
Pages 1237 – 1245
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Risk assessment of aflatoxins in food in Africa
Gordon S. Shephard
Pages 1246 – 1256
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Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)
L. La Pera;  G. Avellone;  V. Lo Turco;  G. Di Bella;  P. Agozzino; G. Dugo
Pages 1257 – 1263
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Evaluation of atoxigenic isolates of Aspergillus flavus as potential biocontrol agents for aflatoxin in maize
J. Atehnkeng;  P. S. Ojiambo;  T. Ikotun;  R. A. Sikora;  P. J. Cotty; R. Bandyopadhyay
Pages 1264 – 1271
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Solid-phase microextraction/gas-chromatographic/mass spectrometric analysis of p-dichlorobenzene and naphthalene in honey
P. -C. Harizanis;  E. Alissandrakis;  P. -A. Tarantilis; M. Polissiou
Pages 1272 – 1277
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Decreasing concentrations of PCDD/Fs in pork based on Korean monitoring in years 2002 and 2005
Meekyung Kim;  Si Weon Choi; Dong-Gyu Kim
Pages 1278 – 1282
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Migration of lactic acid, lactide and oligomers from polylactide food-contact materials
M. Mutsuga;  Y. Kawamura; K. Tanamoto
Pages 1283 – 1290
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