Determination of furan by headspace solid-phase microextraction–gas chromatography–mass spectrometry in balsamic vinegars of Modena (Italy)
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Development and validation of a headspace method for determination of furan in food;Becalski;Food Additive and Contaminants,2005
2. Furan precursor in food: A model study and development of a simple headspace method for determination of furan;Becalski;Journal of AOAC International,2005
3. Development and validation of a solid phase micro-extraction–gas chromatography–mass spectrometry method for the determination of furan in baby-food;Bianchi;Journal of Chromatography A,2006
4. Commission recommendation 2007/196/EC of 28 march 2007 on the monitoring of the presence of furan in foodstuffs;EC-Commission Recommendation;Official Journal of the European Union,2007
5. Rapid determination of furan in heated foodstuff by isotope dilution solid phase micro-extraction–gas chromatography–mass spectrometry (SPME–GC–MS);Goldmann;Analyst,2005
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1. Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography;Applied Sciences;2022-09-06
2. Furan;Chemical Hazards in Thermally-Processed Foods;2019
3. Caramel color safety – An update;Food and Chemical Toxicology;2018-01
4. Novel molecularly-imprinted solid-phase microextraction fiber coupled with gas chromatography for analysis of furan;Talanta;2016-04
5. Formation and reduction of carcinogenic furan in various model systems containing food additives;Food Chemistry;2015-12
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