Effect of Chinese traditional cooking on eight pesticides residue during cowpea processing-Reference-Cited by-同舟云学术

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Effect of Chinese traditional cooking on eight pesticides residue during cowpea processing

Published:2015-03 Issue: Volume:170 Page:118-122
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huan Zhibo,Xu Zhi,Jiang Wayne,Chen Zhiqiang,Luo Jinhui

Funder

National Key Technology R&D Program of the Ministry of Science and Technology of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Effect of household processing and unit to unit variability of azoxystrobin, acrinathrin and kresoxim methyl residues in zucchini;Aguilera;Food Control,2012

2. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and “dispersive solid-phase extraction” for the determination of pesticide residues in produce;Anastassiades;Journal of AOAC International,2003

3. Degradation pattern of gibberellic acid during the whole process of tea production;Chen;Food Chemistry,2013

4. Study on the simultaneous determination of seven benzoylurea pesticides in Oolong tea and their leaching characteristics during infusing process by HPLC–MS/MS;Chen;Food Chemistry,2014

5. European Commission. (1997). Appendix A: Metabolism and distribution in plants; Doc. 7028/VI/95 rev 3; Directorate General for Agriculture, 13 pp.

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