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Author/Creator Cornelis, C.

2. Caramel colour and process by-products in foods and beverages: Part I – Development of a UPLC-MS/MS isotope dilution method for determination of 2-acetyl-4-(1, 2, 3, 4-tetrahydroxybutyl)imidazole (THI), 4-methylimidazole (4-MEI) and 2-methylimidazol (2-MEI). (30th July 2018)

Authors:
Jacobs, G.; Voorspoels, S.; Vloemans, P.; Fierens, T.; Van Holderbeke, M.; Cornelis, C.; Sioen, I.; De Maeyer, M.; Vinkx, C.; Vanermen, G.
Journal:
Food chemistry
Issue:
Volume 255(2018)
Page Start:
348
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. Caramel colour and process contaminants in foods and beverages: Part II – Occurrence data and exposure assessment of 2-acetyl-4-(1, 2, 3, 4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) in Belgium. (30th July 2018)

Authors:
Fierens, T.; Van Holderbeke, M.; Cornelis, C.; Jacobs, G.; Sioen, I.; De Maeyer, M.; Vinkx, C.; Vanermen, G.
Journal:
Food chemistry
Issue:
Volume 255(2018)
Page Start:
372
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗