Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa-Reference-Cited by-同舟云学术

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Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

Published:2024-05 Issue:10 Volume:10 Page:e31506
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Medina-Orjuela María E.,Barrios-Rodríguez Yeison F.,Carranza Carlos,Amorocho-Cruz Claudia,Gentile Piergiorgio,Girón-Hernández Joel^ORCID

Publisher

Elsevier BV

Reference75 articles.

1. Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality;Cardoso;Food and Humanity,2023

2. The food and beverage occurrence of furfuryl alcohol and myrcene-Two emerging potential human carcinogens?;Okaru;Toxics,2017

3. Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis;Alsafra;Food Chem.,2023

4. Analysis of furan and its major furan derivatives in coffee products on the Chinese market using HS-GC–MS and the estimated exposure of the Chinese population;Cao;Food Chem.,2022

5. Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method;González-Mulero;Food Chem. Toxicol.,2023

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