Optimising humidity-triggered spontaneous SO2 releasing devices for intelligent packaging of table grapes during cold storage [0.03%]
冷储藏期间用于智能包装的优化湿度触发自发释放SO2设备的性能研究——以提子为例
Junzhi Jiang,Junran Chen,Ruixiang Yan
Junzhi Jiang
With rising concerns about environmental sustainability and food safety, the demand for self-activating intelligent packaging has increased. This study optimises humidity-triggered spontaneous sulphur dioxide (SO2) releasing devices for int...
Comprehensive overview: QuEChERS methods for mycotoxin determination in different matrices [0.03%]
全面综述：不同类型基质中霉菌毒素检测的QuEChERS方法
Ruifeng Lin,Jiandan Yuan,Huiqiang Feng et al.
Ruifeng Lin et al.
To ensure human health, mycotoxins in food should be evaluated regularly. Matrix effects (MEs), ultra-trace analysis, and multi-component analysis are major challenges for mycotoxins analysis. The complex nature of sample matrices impedes t...
Analytical strategies for determination of chlorinated paraffins in foods: an up-to-date review [0.03%]
氯化石蜡在食品中测定的分析策略：最新回顾
Stephen W C Chung
Stephen W C Chung
Chlorinated paraffins (CPs) are an extremely complex mixture composed of various carbon and chlorine homologues and contain thousands of constitutional isomers. Both short- and medium-chain chlorinated paraffins are persistent environmental...
Analysis of RASFF notifications for food products in the period 2020-2024: general trends and the case of Türkiye [0.03%]
2020-2024年欧盟食品安全预警系统通报分析：总体趋势与土耳其案例研究
Gamze Demiray,Miraç Çağlayan,Galip Ekuklu
Gamze Demiray
This study analyzes and compares food-related notifications reported in the Rapid Alert System for Food and Feed (RASFF) between 2020 and 2024, with a specific focus on products originating from Türkiye. Using a descriptive approach, data ...
Nanoparticles in food: formation during cooking, migration from packaging, and nanoplastics release-food safety implications [0.03%]
食品中的纳米颗粒：烹饪过程中的形成、包装迁移及纳米塑料释放-食品安全影响
Jose L Domingo
Jose L Domingo
This review examines the influence of cooking and processing on the formation, migration, properties, and potential health impacts of nanoparticles (NPs) in food, with a particular focus on the research gap in food nanotoxicology. It emphas...
Residue dynamics of tebuconazole in mango (Mangifera indica): a study of persistence and dissipation using GC-MS/MS [0.03%]
高效氯氰菊酯在芒果（Mangifera indica）中的残留动态研究：采用GC-MS/MS法研究其 Persistence 和 Dissipation
B V Deore,Y S Saindane,D K Narwade et al.
B V Deore et al.
The global mango (Mangifera indica) industry confronts mounting pressure to satisfy strict international pesticide standards. As India's most exported fruit, mangoes require crucial attention to food safety in their production. Tebuconazole...
Evaluating roasting as a post-harvest step to reduce glyphosate residues in coffee beans via LC-MS/MS analysis [0.03%]
液相色谱质谱分析法评估咖啡豆收获后的焙炒以减少草甘膦残留量的效果
Ana Carolina Pereira Paiva,Leonardo d&#x;Antonino,André Fernando de Oliveira et al.
Ana Carolina Pereira Paiva et al.
This study evaluates the degradation of glyphosate residues in coffee beans subjected to roasting, using a validated LC-MS/MS method. Green coffee beans were fortified with glyphosate at varying concentrations and roasted under medium and d...
Total organic fluorine to assess per- and polyfluoroalkyl substances (PFAS) in food contact materials: a call for harmonised methodologies [0.03%]
食品接触材料中全有机氟含量的测定以评估含氟化合物(PFAS)：呼吁建立统一的方法标准
Elsa Omer,Thierno Diallo,Thierry Diaz et al.
Elsa Omer et al.
The widespread use of per- and polyfluoroalkyl substances (PFAS) presents health and/or environmental challenges due to their persistence. To address these concerns, regulatory bans on various applications, including food contact materials ...
Primary aromatic amines in paper cups, paper straws, and sausage casings [0.03%]
纸杯、纸质吸管和香肠肠衣中的 primaries 分析检测报告摘要
Bina Bhattarai,Johan Grønvald,Kirsten Halkjær Lund et al.
Bina Bhattarai et al.
Primary aromatic amines (PAAs) are organic compounds with an aromatic ring linked to an amine group. They are used in printing inks to produce azo pigments, which give vibrant colours. PAAs can migrate from food packaging into food and pose...
Verification of HPLC method to detect patulin levels and evaluation of exposure risk of patulin in apple-based products [0.03%]
高效液相色谱法检测果胶毒素的方法学验证及苹果制品中果胶毒素的风险评估研究
Sonia Sanajou,Gözde Girgin,Gönül Şahin et al.
Sonia Sanajou et al.
Patulin, a mycotoxin produced by Penicillium, Aspergillus, and Byssochlamyces species, particularly in apple-based products, poses health risks, including cytotoxic, genotoxic, and immunotoxic effects. This study first validated an HPLC met...