Chlorpyrifos residue levels on field crops (rice, maize and soybean) in China and their dietary risks to consumers-Reference-Cited by-同舟云学术

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Chlorpyrifos residue levels on field crops (rice, maize and soybean) in China and their dietary risks to consumers

Published:2015-05 Issue: Volume:51 Page:212-217
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Li Rui,He Liang,Wei Wei,Hao Lili,Ji Xiaofeng,Zhou Yu,Wang Qiang

Funder

Zhejiang Provincial Science and Technology Project

International Cooperation Project of Ministry of Science and Technology

International Cooperation Project of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

1. Health risk assessment of pesticides residue in maize and cowpea from Ejura, Ghana;Akoto;Chemosphere,2013

2. Cumulative risk assessment of the exposure to organophosphorus and carbamate insecticides in the Dutch diet;Boon;Food and Chemical Toxicology,2008

3. Risk assessment of chlorpyrifos on rice and cabbage in China;Chen;Regular Toxicology Pharmacology,2012

4. Exposure of several Belgian consumer groups to pesticide residues through fresh fruit and vegetable consumption;Claeys;Food Control,2011

5. Chlorpyrifos revised risk assessment and agreement with registrant;EPA, U. S,2000

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1. Enhanced remediation of chlorpyrifos-contaminated soil by immobilized strain Bacillus H27;Journal of Environmental Sciences;2024-10

2. Simultaneous determination of four pesticides residues in rice by modified QuEChERS coupled with GC-MS/MS;Journal of Food Composition and Analysis;2024-09

3. Assessing malathion residue impact on poultry health, human safety, and production performance;Heliyon;2024-04

4. In situ chlorpyrifos (CPF) degradation by Acrobeloides maximus: Insights from chromatographic analysis;Journal of Chromatography A;2024-01

5. Enhancing Soil Bioremediation: Microbial Composting Strategies for the Degradation of Chlorpyrifos Ethyl in Agricultural Soils;E3S Web of Conferences;2024

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