Search Results - Couëdor, P.

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  1. 1
    Liquid chromatography–tandem mass spectrometry method for the determination of dye residues in aquaculture products: Development and validation

    Liquid chromatography–tandem mass spectrometry method for the determination of dye residues in aquaculture products: Development and validation by Hurtaud-Pessel, D., Couëdor, P., Verdon, E.

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  2. 2
    Determination of Triphenylmethane Dyes and Their Metabolites in Salmon, Catfish, and Shrimp by LC-MS/MS Using AOAC First Action Method 2012.25: Collaborative Study

    Determination of Triphenylmethane Dyes and Their Metabolites in Salmon, Catfish, and Shrimp by LC-MS/MS Using AOAC First Action Method 2012.25: Collaborative Study by Schneider, Marilyn J, Andersen, Wendy C

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  3. 3
    Stability of penicillin antibiotic residues in meat during storage: Ampicillin

    Stability of penicillin antibiotic residues in meat during storage: Ampicillin by Verdon, Eric, Fuselier, Régine, Hurtaud-Pessel, Dominique, Couëdor, Pierrick, Cadieu, Nathalie, Laurentie, Michel

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  4. 4
    Multiresidue method for simultaneous determination of ten quinolone antibacterial residues in multimatrix/multispecies animal tissues by liquid chromatography with fluorescence detection : Single laboratory validation study

    Multiresidue method for simultaneous determination of ten quinolone antibacterial residues in multimatrix/multispecies animal tissues by liquid chromatography with fluorescence det... by VERDON, Eric, COUEDOR, Pierrick, ROUDAUT, Brigitte, SANDERS, Pascal

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  5. 5
    Determination of ampicillin residues in milk by ion-pair reversed phase high performance liquid chromatography after precolumn derivatization

    Determination of ampicillin residues in milk by ion-pair reversed phase high performance liquid chromatography after precolumn derivatization by Verdon, E., Couedor, P.

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  6. 6
    Stability of penicillin antibiotic residues in meat during storage Ampicillin: Chromatography and Electrophoresis in Food Analysis: Part III

    Stability of penicillin antibiotic residues in meat during storage Ampicillin: Chromatography and Electrophoresis in Food Analysis: Part III by VERDON, E, FUSELIER, R, HURTAUD-PESSEL, D, COUËDOR, P, CADIEU, N, LAURENTIE, M

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  7. 7
    Liquid chromatographic determination of ampicillin residues in porcine muscle tissue by a multipenicillin analytical method: European Collaborative Study

    Liquid chromatographic determination of ampicillin residues in porcine muscle tissue by a multipenicillin analytical method: European Collaborative Study by VERDON, Eric, COUËDOR, Pierrick, EDDER, P, GOMES, M. N. N. H, KENNEDY, D. G, KEUKENS, H, KRAUS, M, LINDFORS, E, DE POZUELO, M. Martin, MORETAIN, J. P, ORNTOFT, I, ÖSTERDAHL, B. G, MARIS, Pierre, RASMUSSEN, A, REGAN, L, REUVERS, Th, ROUDAUT, B, SATARZADEH, M, VAN RHIJN, J. A, LAURENTIE, Michel, BATJOENS, P, BRADY, B, BRANZELL, C, CSOKAN, P, SILVA, I. Da, DEGROODT, J. M

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  8. 8
    Determination of isoxazolylpenicillins residues in milk by ion-pair reversed-phase high-performance liquid chromatography after precolumn derivatization

    Determination of isoxazolylpenicillins residues in milk by ion-pair reversed-phase high-performance liquid chromatography after precolumn derivatization by VERDON, E, COUEDOR, P

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