New Approach of QuEChERS and GC-MS Triple-Quadrupole for the Determination of Ethyl Carbamate Content in Brazilian cachaças-Reference-Cited by-同舟云学术

New Approach of QuEChERS and GC-MS Triple-Quadrupole for the Determination of Ethyl Carbamate Content in Brazilian cachaças

Published:2018-04-06 Issue: Volume:5 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Guerreiro Tatiane Melina,Ozawa Kumi Shiota,Lima Estela de Oliveira,Melo Carlos Fernando Odir Rodrigues,de Oliveira Diogo Noin,Triano Simone Pereira do Nascimento,Catharino Rodrigo Ramos

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference27 articles.

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2. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil;Campos;J Appl Microbiol,2010

3. A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits;Riachi;Food Chem,2014

4. Qualidade da madeira de cinco espécies florestais para o envelhecimento da cachaça;Catão;Revista Brasileira de Engenharia Agrícola e Ambiental,2011

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1. A Versatile Visual Molecular Imprinting-Driven Switchable Nanozyme Activity-Based Trimodal Assay and Logic Gate Circuits of Ethyl Carbamate;Analytical Chemistry;2024-08-29

2. Intelligent onsite dual-modal assay based on oxidase-like fluorescence carbon dots-driven competitive effect for ethyl carbamate detection;Journal of Hazardous Materials;2024-08

3. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement;Foods;2023-09-04

4. Elimination of ethyl carbamate in fermented foods;Food Bioscience;2022-06

5. A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control;Journal of Food Composition and Analysis;2022-03