Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach-Reference-Cited by-同舟云学术

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Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach

Published:2024-06 Issue: Volume:43 Page:101297
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Estremera Carlos,Paiva Robert,Aznar Margarita,Nerín Cristina,Domeño Celia

Publisher

Elsevier BV

Reference42 articles.

1. Polymer-based microneedles for decentralized diagnostics and monitoring: Concepts, potentials, and challenges;Babity;In Chemistry of Materials,2021

2. Polymer-based microneedles for decentralized diagnostics and monitoring: Concepts, potentials, and challenges;Babity;In Chemistry of Materials,2021

3. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

4. Risk assessment of food contact materials;Beneventi;EFSA Journal,2020

5. Hazard to the developing male reproductive system from cumulative exposure to phthalate esters-dibutyl phthalate, diisobutyl phthalate, butylbenzyl phthalate, diethylhexyl phthalate, dipentyl phthalate, and diisononyl phthalate;Benson;Regulatory Toxicology and Pharmacology,2009

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