Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples-Reference-Cited by-同舟云学术

Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples

Published:2018-05-23 Issue:7 Volume:35 Page:1316-1323
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Watanabe Minae¹²,Ueyama Jun¹,Ueno Eiji²,Ueda Yuko¹,Oda Masaya¹,Umemura Yuko²,Tanahashi Takashi²,Ikai Yoshitomo²,Saito Isao³

Affiliation:

1. Department of Pathophysiological Laboratory Science, Field of Radiological and Medical Laboratory Sciences, Nagoya University Graduate School of Medicine, Nagoya, Japan

2. Department of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, Japan

3. Food Safety and Quality Research Center, Tokai COOP Federation, Aichi, Japan

Funder

Japan Society for the Promotion of Science

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1451659

Reference15 articles.

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2. Japanese Ministry of Agriculture, Forestry and Fisheries. 2014a. Pesticide residue survey. [Internet]. [accessed 2017 Sep 12]. http://www.maff.go.jp/j/syouan/nouyaku/pdf/h26_3.pdf

3. Japanese Ministry of Agriculture, Forestry and Fisheries. 2014b. [Internet]. [accessed 2017 Sep 12]. http://www.maff.go.jp/j/nouyaku/n_monitor/attach/pdf/26_monitor-3.pdf

4. Overview of the Status and Global Strategy for Neonicotinoids

5. Nouyaku-Youran. 2017. Tokyo: Japan Plant Protection Association. Japanese.

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