1. Abele U (1987) Quality of products and mineral, organic or biological-dynamical fertilization. Angewandte Wissenshaft 345:223
2. Acharid A, Rizkallah J, Ait-Ameur L, Neugnot B, Seidel K, Särkkä-Tirkkonen M, Kahl J, Birlouez-Aragon I (2012) Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. Food Sci Technol 49:305–11
3. Alklint C, Wadso L, Sjoholm I (2005) Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life. J Sci Food Agric 85:281–285
4. Anon (1999) Common standards of quality for carrots. EU Common Quality Standards: fresh fruits and vegetables. Report no. 730/99
5. Anon (2004a) Exploratory data on furan in food. Report, U.S. Department of Health & Human Service, Food & Drug Administration, CFSAN/Office of Plant and Dairy Foods