The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning-Reference-Cited by-同舟云学术

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The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning

Published:2013-06 Issue:2 Volume:31 Page:560-565
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Han Yongtao,Li Wenming,Dong Fengshou,Xu Jun,Liu Xingang,Li Yuanbo,Kong Zhiqiang,Liang Xuyang,Zheng Yongquan

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Public Service Sector Research and Development Project

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Behavior of pesticides in tomatoes during commercial and home preparation;Abou-Arab;Food Chemistry,1999

2. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems;Amvrazi;Journal of Agricultural and Food Chemistry,2008

3. Lycopene and cardiovascular disease;Arab;The American Journal of Clinical Nutrition,2000

4. The effect of cooking on chlorpyrifos and 3, 5, 6-trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure;Byrne;Journal of Agricultural and Food Chemistry,2004

5. Toxicity of chlorpyrifos and TCP alone and in combination to Daphnia carinata: the influence of microbial degradation in natural water;Caceres;Water Research,2007

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