What subject has been studied:

Consumers

• Adult (28)
• Baby (10)
• Child (5)
• Elderly Adults (1)
• Farmed animal (12)
• Nut allergic patients (3)
• Pet (2)
• School children (6)
• Teenagers/young Adults (3)
• Wild animal (2)

Contaminantions

• Bacteria (9)
• Dioxins (1)
• Impurity from package (5)
• Impurity from process (6)
• Radiological (2)
• Toxins (1)

Food Groups

• Bread and Cereals (13)
• Fish and Seafood (28)
• Fruit and Vegetables (6)
• Meat (poultry) (27)
• Milk and Dairy (including yogurt and cheese etc..) (6)
• Nuts (3)
• Oils (1)
• Supplements (5)
• Sweets (1)
• Vitamins and Minerals (6)
  Evaluation and development of methods for the determination of histamine in food
  The analysis of 25-hydroxy vitamin D to compare four different methods
  The impact of folate and its interaction with riboflavin on biomarkers of colorectal cancer risk
  The relevance of ATNC to colon carcinogenesis measurement of nitroso compounds by MS or LC/MS or LC/MS/MS
  Optimal nutrition towards osteoporosis prevention:Impact of diet and gene-nutrient interactions on calcium and bone metabolism
  Develop & validate a routine HPLC method for the determination of folates & folic acid in foods

Ingredients

• Natural (5)
• Synthetic (2)

Sources of food

• Domestic (5)