| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Ridgway K., Lalljie S. P., Smith R. M., The use of stir bar sorptive extraction--a potential alternative method for the determination of furan, evaluated using two example food matrices, Anal Chim Acta., (2010), 657, 169-174 |
Sách, tạp chí |
| Tiêu đề: |
Anal Chim Acta |
| Tác giả: |
Ridgway K., Lalljie S. P., Smith R. M., The use of stir bar sorptive extraction--a potential alternative method for the determination of furan, evaluated using two example food matrices, Anal Chim Acta |
| Năm: |
2010 |
|
| [2] Perez L. C., Yaylayan V. A., Origin and mechanistic pathways of formation of the parent furan – A food toxicant, Journal of Agricultural and Food Chemistry, (2004), 52, 6830–6836 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry |
| Tác giả: |
Perez L. C., Yaylayan V. A., Origin and mechanistic pathways of formation of the parent furan – A food toxicant, Journal of Agricultural and Food Chemistry |
| Năm: |
2004 |
|
| [3] Janka V., Zuzana C., Furan in food – A review Czech, Journal of Food Science, (2009), 27, 1-10 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science |
| Tác giả: |
Janka V., Zuzana C., Furan in food – A review Czech, Journal of Food Science |
| Năm: |
2009 |
|
| [4] Crews C., Castle L. A., Review of the occurrence, formation and analysis of furan in heat-processed foods, Trends in Food Science and Technology, (2007), 18, 365-372 |
Sách, tạp chí |
| Tiêu đề: |
Trends in Food Science and Technology |
| Tác giả: |
Crews C., Castle L. A., Review of the occurrence, formation and analysis of furan in heat-processed foods, Trends in Food Science and Technology |
| Năm: |
2007 |
|
| [5] European Food Safety Authority (EFSA), Update on furan levels in food from monitoring years 2004–2010 and exposure assessment, EFSA Journal, (2011), 9, 2347. Available at http:// www.efsa.europa.eu/en/efsajournal/pub/2347.htm Accessed 05.01.2012 |
Sách, tạp chí |
| Tiêu đề: |
EFSA Journal |
| Tác giả: |
European Food Safety Authority (EFSA), Update on furan levels in food from monitoring years 2004–2010 and exposure assessment, EFSA Journal |
| Năm: |
2011 |
|
| [10] Hiraoka K., Development of new ionization methods for GC/MS and LC/MS interfaces, J. Mass Spectrom. Soc. Jpn., (2005), 53, 60-78 |
Sách, tạp chí |
| Tiêu đề: |
J. Mass Spectrom. Soc. Jpn |
| Tác giả: |
Hiraoka K., Development of new ionization methods for GC/MS and LC/MS interfaces, J. Mass Spectrom. Soc. Jpn |
| Năm: |
2005 |
|
| [17] Becalski A., Hayward S., Krakalovich T., Pelletier L., Roscoe V., Vavasour E., Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure, Food Addit. Cont., (2010), 27, 764-775 |
Sách, tạp chí |
| Tiêu đề: |
Food Addit. Cont |
| Tác giả: |
Becalski A., Hayward S., Krakalovich T., Pelletier L., Roscoe V., Vavasour E., Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure, Food Addit. Cont |
| Năm: |
2010 |
|
| [18] Niea S. P., Huang J. G., Zhanga Y. N., Hua J. L., Wangb S., Shena M. Y., Lia C., Marconeb F. M., Xiea M. Y., Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS), Food Control, (2013), 30, 62–68 |
Sách, tạp chí |
| Tiêu đề: |
Food Control |
| Tác giả: |
Niea S. P., Huang J. G., Zhanga Y. N., Hua J. L., Wangb S., Shena M. Y., Lia C., Marconeb F. M., Xiea M. Y., Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS), Food Control |
| Năm: |
2013 |
|
| [20] LaPera L., Liberatore A., Avellone G., Fanara S., Dugo G., Agozzino P., Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures, Food Addit.Cont.,(2009), 26, 786-792 |
Sách, tạp chí |
| Tiêu đề: |
Food Addit. "Cont |
| Tác giả: |
LaPera L., Liberatore A., Avellone G., Fanara S., Dugo G., Agozzino P., Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures, Food Addit.Cont |
| Năm: |
2009 |
|
| [21] Arisseto A. P., Vicente E., Toledo M. C. F., Investigation on furan levels in pressure-cooked foods, International Journal of Food Science, (2013), 4 pages |
Sách, tạp chí |
| Tiêu đề: |
International Journal of Food Science |
| Tác giả: |
Arisseto A. P., Vicente E., Toledo M. C. F., Investigation on furan levels in pressure-cooked foods, International Journal of Food Science |
| Năm: |
2013 |
|
| [22] Becalski A., Seaman S., Furan precursors in food: a model study and development of a simple headspace method for determination of furan, Journal AOAC Int, (2005), 88,102-106 |
Sách, tạp chí |
| Tiêu đề: |
Journal AOAC Int |
| Tác giả: |
Becalski A., Seaman S., Furan precursors in food: a model study and development of a simple headspace method for determination of furan, Journal AOAC Int |
| Năm: |
2005 |
|
| [23] Ali S. Y., Maryam A., Amirhassan A., Determination of furan in food samples using two solid phase microextraction fibers based on sol–gel technique with gas chromatography–flame ionisation detector, Food Chemistry, (2012), 131, 698–704 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry |
| Tác giả: |
Ali S. Y., Maryam A., Amirhassan A., Determination of furan in food samples using two solid phase microextraction fibers based on sol–gel technique with gas chromatography–flame ionisation detector, Food Chemistry |
| Năm: |
2012 |
|
| [6] Fromberg A., Fagt S., Granby K., Scientific report submitted to EFSA: Furan in heat processed food products including home cooked food products and ready-to-eat products, (2009) , EFSAQ-2009-00846. Available at http://www.efsa.europa.eu/en/supporting/pub/1e.htm Accessed 20.10.2009 |
Link |
|
| [12]Mass spectrometry ionisation techniques, Thermo scientific analytical technologies. Available at http://enovatia.com/downloads/presentations/ionization _ techeniques.pdf |
Link |
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| [15] U. S. Food and Drug Administration, Determination of furan in foods , (2004). Available at http://www.fda.gov/ohrms/dockets/ac/briefing/4045b2_10_furan%20 method.pdf |
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| [16] U. S. Food and Drug Administration, Determination of furan in foods , (2006). Available at http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalConta minants/ucm078400.htm |
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| [24] Commission decision of 12 august 2002 implementing council directive 96/23/EC concerning the performance of analytical methods and the interpretation of results (2002/657/EC). Available at http://eurlex.europa.eu/lexuriserv/lexuriserv.do?uri=oj:l:2002:221:0008:0036:en:pdf |
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| [7] Chu Phạm Ngọc Sơn, Sắc ký ghép khối phổ, Trường Đại học Khoa Học Tự Nhiên TP. HCM, (2000) |
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| [9] Nguyễn Thanh Khuyến, Các phương pháp sắc ký, Trường Đại học Khoa Học Tự Nhiên TP. HCM, (1998) |
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| [11] Nguyễn Huỳnh Hiệp, Phân tích benzen trong nước giải khát và tìm hiểu cơ chế hình thành benzen, Luận văn thạc sĩ, Trường Đại học Khoa Học Tự Nhiên TP.HCM, (2010) |
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