메뉴 건너뛰기
Food Chemistry
Volumn 117, Issue 4, 2009, Pages 634-640
The fate of fungicide and insecticide residues in Australian wine grape by-products following field application
Author keywords

Gas chromatography; Grape marc; Grape seed; Liquid chromatography tandem mass spectrometry; Pesticide residues; Systemic pesticides
Indexed keywords

CAPTAN; CHLOROTHALONIL; CYPRODINIL; FENHEXAMID; FLUDIOXINIL; FUNGICIDE; GRAPE SEED EXTRACT; INDOXACARB; INSECTICIDE; IPRODIONE; METALAXYL; MYCLOBUTANIL; OCTANOL; PENCONAZOLE; PESTICIDE RESIDUE; PROCYMIDONE; PYRACLOSTROBIN; PYRIMETHANIL; QUINOXYFEN; SPINOSAD; SPIROXAMINE; TEBUFENOZIDE; TRIADIMENOL; TRIFLOXYSTROBIN; UNCLASSIFIED DRUG; VEGETABLE OIL;
EID: 67649479263     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.061     Document Type: Article
Times cited : (40)
References (8)
  • 1
    • 67649529592 scopus 로고    scopus 로고
    • Australian Pesticide and Veterinary Medicine Authority (APVMA). (2008). Web address: . (The pesticide label is accessed by typing the pesticide Active Constituent 1 box in the PUBCRIS database search page).
    • Australian Pesticide and Veterinary Medicine Authority (APVMA). (2008). Web address: . (The pesticide label is accessed by typing the pesticide "Active Constituent 1" box in the PUBCRIS database search page).
  • 2
    • 0034056759 scopus 로고    scopus 로고
    • Pesticide residues in grapes, wine and their processing products
    • Cabras P., and Angioni A. Pesticide residues in grapes, wine and their processing products. Journal of Agriculture and Food Chemistry 48 (2000) 967-973
    • (2000) Journal of Agriculture and Food Chemistry , vol.48 , pp. 967-973
    • Cabras, P.1    Angioni, A.2
  • 3
    • 67649514142 scopus 로고    scopus 로고
    • Food Standards Australia New Zealand. (2006). Web address: .
    • Food Standards Australia New Zealand. (2006). Web address: .
  • 5
    • 0032931208 scopus 로고    scopus 로고
    • Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their disappearance
    • Navarro S., Barba A., Oliva J., Navarro G., and Pardo F. Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their disappearance. Journal of Agriculture and Food Chemistry 47 (1999) 264-270
    • (1999) Journal of Agriculture and Food Chemistry , vol.47 , pp. 264-270
    • Navarro, S.1    Barba, A.2    Oliva, J.3    Navarro, G.4    Pardo, F.5
  • 6
    • 2442551704 scopus 로고    scopus 로고
    • Comparison of pesticides levels in grape skin and in the whole grape by a new liquid chromatographic multiresidue methodology
    • Teixeira M.J., Aguiar A., Afonso A.M.M., Alves A., and Bastos M.S.M. Comparison of pesticides levels in grape skin and in the whole grape by a new liquid chromatographic multiresidue methodology. Analytica Chimica Acta 513 (2004) 333-340
    • (2004) Analytica Chimica Acta , vol.513 , pp. 333-340
    • Teixeira, M.J.1    Aguiar, A.2    Afonso, A.M.M.3    Alves, A.4    Bastos, M.S.M.5
  • 8
    • 0033230796 scopus 로고    scopus 로고
    • Evaluation of teflubenzuron residue levels in grapes exposed to field treatments and in the must and wine produced from them
    • Tsiropolous N.G., Aplada-Sarlis P.G., and Miliadis G.E. Evaluation of teflubenzuron residue levels in grapes exposed to field treatments and in the must and wine produced from them. Journal of Agriculture and Food Chemistry 47 (1999) 4583-4586
    • (1999) Journal of Agriculture and Food Chemistry , vol.47 , pp. 4583-4586
    • Tsiropolous, N.G.1    Aplada-Sarlis, P.G.2    Miliadis, G.E.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.