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)
An investigation into the use of Mass Spectrometry to quantify specific DNA fragments generated from GMO'sExamination of the effect of domestic cooking on acrylamide levels in foodInvestigation of Fusarium mycotoxins in UK barley and oat productionInvestigation of levels of fusarium mycotoxins in UK wheat productionSurvey of Raw Cereal Grains Harvested in 2004 for Ochratoxin ATritium concentrations in crops fertilised with contaminated sewage sludgeExploiting Process Factors To Reduce Acrylamide in Cereal Based FoodsExploiting Process Factors to Reduce Acrylamide in Cereal-based FoodsLevel of Arsenic in rice: the effects of cooking - literature reviewA review of the use of water in UK agriculture and the potential risks to food safetyAssessment of the risks to food safety associated with spreading of animal manure and abattoir waste on agricultural landAn investigation of the occurance of ethyl carbamate in bread, toast and other similar productsQUIZ Final Report (G03030) - 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)
Ingredients
Sources of food
- Domestic (5)