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Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits.Purification and characterization of a urethanase from Penicillium variabile.Simultaneous determination of methylcarbamate and ethylcarbamate in fermented foods and beverages by derivatization and GC-MS analysis.The modification of Gat1p in nitrogen catabolite repression to enhance non-preferred nitrogen utilization in Saccharomyces cerevisiae.A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective.Mulberry Fruit Extract Affords Protection against Ethyl Carbamate-Induced Cytotoxicity and Oxidative Stress.Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China.CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production.Surface-enhanced Raman scattering for quantitative detection of ethyl carbamate in alcoholic beverages.Nitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae.Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine.Urea production by yeasts other than Saccharomyces in food fermentation.Saccharomyces cerevisiae proteinase A excretion and wine making.Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation.Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production.Multiple headspace solid-phase microextraction using a new fiber for avoiding matrix interferences in the quantitative determination of ethyl carbamate in pickles.A Sensitive Method for the Rapid Determination of Underivatized Ethyl Carbamate in Fortified Wine by Liquid Chromatography-Electrospray Tandem Mass SpectrometryIncidents and impacts of unwanted chemicals in food and feedsAnalysis of ethyl carbamate in plum wines produced in KoreaRapid determination of ethyl carbamate in Chinese rice wine using headspace solid-phase microextraction and gas chromatography-mass spectrometryExperimental Design Methodology to Optimize the Solid Phase Microextraction Procedure Prior to GC/MS Determination of Ethyl Carbamate in Samples of Homemade CachaçaDetermination of ethyl carbamate in spirits using salting-out assisted liquid–liquid extraction and high performance liquid chromatography with fluorimetric detection
P2860
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P2860
description
article
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2008
@uk
ലേഖനം
@ml
name
Ethyl carbamate in foods and beverages: a review
@en
Ethyl carbamate in foods and beverages: a review
@nl
type
label
Ethyl carbamate in foods and beverages: a review
@en
Ethyl carbamate in foods and beverages: a review
@nl
prefLabel
Ethyl carbamate in foods and beverages: a review
@en
Ethyl carbamate in foods and beverages: a review
@nl
P2860
P1476
Ethyl carbamate in foods and beverages: a review
@en
P2093
J. V. Weber
V. I. Sharypov
P2860
P2888
P304
P356
10.1007/S10311-008-0168-8
P577
2008-08-27T00:00:00Z