Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders-Reference-Cited by-同舟云学术

Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

Published:2024-06 Issue: Volume:160 Page:110310
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Alonso González Pablo^ORCID,Parga Dans Eva^ORCID,de las Heras Tranche Iván,Carolina Acosta-Dacal Andrea^ORCID,Macías Montes Ana^ORCID,Zumbado Peña Manuel^ORCID,Pérez Luzardo Octavio

Funder

ACIISI

Agencia Estatal de Investigación

Gobierno de Canarias Consejería de Educación y Universidades

Spanish National Plan for Scientific and Technical Research and Innovation

European Social Fund Plus

Universidad de Las Palmas de Gran Canaria

Publisher

Elsevier BV

Reference43 articles.

1. Differences in the levels of sulphites and pesticide residues in soils and wines and under organic and conventional production methods;Alonso González;Journal of Food Composition and Analysis,2022

2. Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers;Alonso González;Toxicology Reports,2023

3. Big sales, no carrots: Assessment of pesticide policy in Spain;Alonso González;Crop Protection,2021

4. Critical assessment of mycotoxins in beverages and their control measures;Azam;Toxins,2021

5. Behavior of parathion in apple juice processed into cider and vinegar;Banna;Journal of Environmental Science & Health Part B,1982

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1. Safety risk of using asomate to reduce acid in Citrus production;Journal of Food Composition and Analysis;2024-10