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K. Cheyns, R. Nkenda, S. Van Den Neucker, J. Mast

After the ban : How to control titanium dioxide in food?

G. Bucher, H. El Hadri, O. Asensio, F. Auger, J.-P. Rosec

Occurrence and particle size distribution of TiO2 in various food product categories following its european ban

M. Menta, M. Klein, F. Auger, F. Ait-Ben-Ahmad, A. Papin, H. Biaudet, F. Séby

Size characterization and quantification of E171 titanium dioxide particles in food sauces by spICP-MS

R. Zeleny, M. Dabrio, A. M. Kortekaas, M. Ricci, B. Sejeroe-Olsen, P. Shegunova

Recently developed food matrix CRMs from EC-JRC

A multi-technical initiative to authenticate analytically organic food products: the True Organic Food (TOFoo) project

A. Ochem, L. Delaire, C. Marc, C. Dutfoy, A. Diby

Analytical strategy for food authenticity and characterization of food frauds

Y. Pieracci, I. Korbi, N. Omri, F. Seby, O. F. X. Donard, V. Vacchina

Potential of a new multi-isotopic dilution method for geographical origin discrimination: application to wine

L. Ruggiero, R. Ofano, D. Agrelli, C. Amalfitano, P. Adamo

Multielement fingerprinting of soils and agriproducts as tracer of food geographical provenience: the case of Vesuvian Piennolo Tomato PDO

Y. Devriendt-Renault, F. Massat, T. Guérin, J. Parinet

Impact of food cooking on chlordecone contents in animal matrices identification of elimination mechanisms

R. Chekri, M. Saraiva, S. Millour, T. Guérin, L. Noel, J. Sloth, P. Jitaru

Impact of cooking on the fate of elements and species in food: implementation of different analytical approaches

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