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Mycotoxins in herbal teas marketed in Latvia and dietary exposure assessment
Taylor & Francis Verlag | 2019| -
Seeds recovered from by-products of selected fruit processing as a rich source of tocochromanols: RP-HPLC/FLD and RP-UPLC-ESI/MSn study
British Library Online Contents | 2014| -
Sesamin and sesamolin as unexpected contaminants in various cold-pressed plant oils: NP-HPLC/FLD/DAD and RP-UPLC-ESI/MSn study
British Library Online Contents | 2014| -
Dessert and crab apple seeds as a promising and rich source of all four homologues of tocopherol (@a, @b, @c and @d)
British Library Online Contents | 2014| -
Occurrence of polybrominated diphenyl ethers, perfluorinated compounds, and nonsteroidal anti-inflammatory drugs in freshwater mussels from Latvia
British Library Online Contents | 2018| -
The application of headspace gas chromatography coupled to tandem quadrupole mass spectrometry for the analysis of furan in baby food samples
British Library Online Contents | 2016| -
Ultra high performance liquid chromatography–time-of-flight high resolution mass spectrometry in the analysis of hexabromocyclododecane diastereomers: Method development and comparative evaluation versus ultra high performance liquid chromatography coupled to Orbitrap high resolution mass spectrometry and triple quadrupole tandem mass spectrometry
Elsevier | 2014| -
Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study
British Library Online Contents | 2014| -
Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation
British Library Online Contents | 2017| -
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
British Library Online Contents | 2018| -
New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MS^n and NP-HPLC/FLD study
British Library Online Contents | 2014| -
Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits
British Library Online Contents | 2015| -
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
British Library Online Contents | 2013|
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