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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

T. Carsi Kuhangana, K. Cheyns, C. Banza Lubaba Nkulu, E. Smolders, P. Hoet, J. Van Loco, H. Demaegdt, B. Nemery

Unprecedentedly migration of lead and other metals from artisanal cookware to simulants and foods

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

G. Barzan, M. Putzu, R. Avolio, G. Berti, S. Squadrone, L. Pinotti, A. M. Giovannozzi, A. M. Rossi, D. Marchis

Evaluation of packaging contamination in animal feed containing former food

D. Ghaffour, V. Sirot, M. Champion, A. Leufroy, P. Jitaru

Development & validation of a novel method for Hg speciation analysis in food by HPLCICP-MS and application to the 3rd (French) Total Diet Study

Height difference measurement in PTB’s liquid column manometer

Akobuije Chijioke, Richard A. Allen, Steven E. Fick, Benjamin J. Reschovsky, Jared H. Strait, Randall P. Wagner

Primary sound standard based on dynamic Fabry-Pérot refractometry

K. Tanaka, T. Yamazaki

Experimental analysis of friction behaviour for different linear guideways

Frans Verstraete

EU Policy on contaminants in food: Recent developments and outlook

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