S. Hasnip

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems

Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee

Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure

Thermal maps of gases in heterogeneous reactions

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Parahydrogen-based NMR methods as a mechanistic probe in inorganic chemistry

Some factors affecting the formation of furan in heated foods

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

Kinetic and mechanistic examination of NBu4[IrH2(CO)2I2] and NBu4[RhH2(CO)2I2] via para-hydrogen enhanced NMR spectroscopy

Activation of H2 by halocarbonyl bis-phosphine and bis-arsine iridium(i) complexes. The use of parahydrogen induced polarisation to detect species present at low concentration and investigate their reactivityBased on the presentation given at Dalton Discussion No. 4, 10–13th January 2002, Kloster Banz, Germany.

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition