Search Results - Lau, B.P.-Y

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  1. 1
    Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region

    Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region by Klassen, R.D, Lewis, D, Lau, B.P.-Y, Sen, N.P

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  2. 2
    A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the Canadian market 2012–2013

    A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the Canadian market 2012–2013 by Becalski, A., Zhao, T., Feng, S., Lau, B.P.-Y.

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  3. 3
    Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins

    Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins by Bansal, J., Pantazopoulos, P., Tam, J., Cavlovic, P., Kwong, K., Turcotte, A.-M., Lau, B.P.-Y., Scott, P.M.

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  4. 4
    Determination of melamine, ammeline, ammelide and cyanuric acid in infant formula purchased in Canada by liquid chromatography-tandem mass spectrometry

    Determination of melamine, ammeline, ammelide and cyanuric acid in infant formula purchased in Canada by liquid chromatography-tandem mass spectrometry by Braekevelt, E., Lau, B.P.-Y., Feng, S., Ménard, C., Tittlemier, S.A.

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  5. 5
    Determination of perchlorate in infant formula by isotope dilution ion chromatography/tandem mass spectrometry

    Determination of perchlorate in infant formula by isotope dilution ion chromatography/tandem mass spectrometry by Wang, Z., Lau, B.P.-Y., Tague, B., Sparling, M., Forsyth, D.

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  6. 6
    Brominated flame retardants in Canadian chicken egg yolks

    Brominated flame retardants in Canadian chicken egg yolks by Rawn, D.F.K., Sadler, A., Quade, S.C., Sun, W.-F., Lau, B.P.-Y., Kosarac, I., Hayward, S., Ryan, J.J.

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  7. 7
    Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market

    Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market by Becalski, A., Stadler, R., Hayward, S., Kotello, S., Krakalovich, T., Lau, B.P.-Y., Roscoe, V., Schroeder, S., Trelka, R.

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  8. 8
    Mutagenic heterocyclic aromatic amines (HAAs) in ‘processed food flavour’ samples

    Mutagenic heterocyclic aromatic amines (HAAs) in ‘processed food flavour’ samples by Stavric, B., Lau, B.P.-Y., Matula, T.I., Klassen, R., Lewis, D., Downie, R.H.

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  9. 9
    Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada

    Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada by Stavric, B., Lau, B.P.-Y., Matula, T.I., Klassen, R., Lewis, D., Downie, R.H.

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  10. 10
    Determination and occurrence of various tetrahydro-β-carboline-3-carboxylic acids and the corresponding N-nitroso compounds in foods and alcoholic beverages

    Determination and occurrence of various tetrahydro-β-carboline-3-carboxylic acids and the corresponding N-nitroso compounds in foods and alcoholic beverages by Sen, Nrisinha P, Seaman, Stephen W, Lau, B.P.-Y, Weber, Dorcas, Lewis, David

    Published in Food chemistry
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