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Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products
Food Chemistry,
2024
DOI:10.1016/j.foodchem.2024.139416
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Effect of dough improvers on 3-monochloropropane-1,2-diol and glycidol formation in white bread
Nippon Shokuhin Kagaku Kogaku Kaishi,
2024
DOI:10.3136/nskkk.NSKKK-D-23-00060
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Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products
Food Chemistry,
2024
DOI:10.1016/j.foodchem.2024.139416
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Evaluation of potentially toxic elements and bromate levels in bread commonly consumed in Nigeria for human health risk assessment
Journal of Trace Elements and Minerals,
2022
DOI:10.1016/j.jtemin.2022.100016
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Evaluation of potentially toxic elements and bromate levels in bread commonly consumed in Nigeria for human health risk assessment
Journal of Trace Elements and Minerals,
2022
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Wheat bread quality improvement with using plasmachemically activated water
Science, technologies, innovation,
2021
DOI:10.35668/2520-6524-2021-3-07
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Analysis of the suspected cancer‐causing potassium bromate additive in bread samples available on the market in and around Dhaka City in Bangladesh
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2338
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Potassium bromate: Effects on bread components, health, environment and method of analysis: A review
Food Chemistry,
2020
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