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1999 (2)

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1993 (6)

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Book

Intercomparison of methods for the determination of trans fatty acids in edible oils and fats and certification of three materials containing trans fatty acids: report on the first intercomparison
Authors: Ulberth, F. --- Buchgraber, M. --- Boenke, A.
ISBN: 9282822486 Year: 1999 Publisher: Luxembourg Office for Official Publications of the European Communities

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ß-agonists in animal feed
Authors: Courtheyn, D. --- Moermans, R. --- Boenke, A. --- European Communities.. Commission
Year: 1993 Publisher: Luxembourg: Commission of the European communities,

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Article

The certification of the total glucosinolate and sulphur content of 3 rapeseeds (colza) CRM 190, 366 and 367.
Authors: Wathelet, J.-P. --- Wagstaffe, P. J. --- Boenke, A. --- FUSAGx.
Year: 1991 Publisher: [S.l.] : [s.n.],

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Glucosinolates --- Glucosinolates --- Brassica napus --- Brassica napus --- Sulphur --- Sulphur

Book

Aflatoxin M1 in chloroform: RM 423
Authors: Egmond, Van, H.P. --- Boenke, A. --- Paulsch, W.E. --- ... [et al.]
ISBN: 9282861724 Year: 1999 Publisher: Luxembourg Office for Official Publications of the European Communities

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Measurement of glucosinolates in rapeseeds.
Authors: Wathelet, J.-P. --- Marlier, M. --- Severin, M. --- Boenke, A. --- Wagstaffe, P. J. --- et al.
Year: 1995 Publisher: [S.l.] : [s.n.],

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Glucosinolates --- Glucosinolates --- X rays --- X rays --- Brassica napus --- Brassica napus --- methods --- methods --- HPLC --- HPLC --- Measurement --- Measurement --- Standardizing --- Standardizing --- European Union --- European Union

Article

Edible fats and oils reference materials for sterol analysis with particular attention to cholesterol.
Authors: Lognay, G. --- Pearse, J. --- Pocklington, W. D. --- Boenke, A. --- Schurer, B. --- et al.
Year: 1995 Publisher: [S.l.] : [s.n.],

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Cooking fats --- Cooking fats --- Agroindustrial sector --- Agroindustrial sector --- Cholesterol. --- Cholesterol --- Analytical methods --- Analytical methods --- Certification --- Certification --- Graisse comestible --- Materiau de reference --- Graisse comestible --- Materiau de reference

Article

BCR information : Reference materials. The certification of the fatty acid profile and the cholesterol mass fraction of two edible oil and fat materials. Soya-maize oil blend CRM 162. Beef-pork fat blend CRM 163. Final report. (EUR ; 15277 EN).
Authors: Pocklington, W. D. --- Pearse, J. --- Lognay, G. --- Wagstaffe, P. J. --- Boenke, A. --- et al.
Year: 1993 Publisher: UE : Commission of the European Communities. Community Bureau of Reference,

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Fatty acids --- Fatty acids --- Cholesterol. --- Cholesterol --- Soybeans. --- Soybeans --- methods --- methods --- Fractionation --- Fractionation --- Certification --- Certification --- Corps gras animale --- Corps gras animale

Article

Certification of the total glucosinolate and sulphur contents of three rapeseeds (CRMS 190, 366, 367).
Authors: Wathelet, J.-P. --- Wagstaffe, P. J. --- Boenke, A. --- Severin, M. --- FUSAGx.
Year: 1993 Publisher: [S.l.] : [s.n.],

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Glucosinolates --- Glucosinolates --- Sulphur --- Sulphur --- Brassica napus --- Brassica napus

Article

The certified total glucosinolate content in three rapeseeds (CRMs 190, 366 and 367).
Authors: Wathelet, J.-P. --- Wagstaffe, P. J. --- Boenke, A. --- Marlier, M. --- Severin, M. --- et al.
Year: 1993 Publisher: [S.l.] : [s.n.],

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Glucosinolates --- Glucosinolates --- Brassica napus --- Brassica napus --- oilseeds --- oilseeds --- Varieties --- Varieties --- Seed certification --- Seed certification

Article

BCR information : Reference materials. Certification of the fatty acid profile and mass fraction of butyric acid (N-butanoic acid), cholesterol and three individual sterols of an anhydrous milk fat reference material with values for information on triglycerides, minor fatty acids, added vanillin and 'total' sterol mass fraction. CRM 164. Final report. (EUR ; 15277 EN).
Authors: Pocklington, W. D. --- Pearse, J. --- Muuse, B. G. --- Lognay, G. --- Boenke, A. --- et al.
Year: 1993 Publisher: UE : Commission of the European Communities. Community Bureau of Reference,

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Fractionation --- Fractionation --- methods --- methods --- Fatty acids --- Fatty acids --- Cholesterol. --- Cholesterol --- Triglycerides --- Triglycerides --- Milk fat --- Milk fat --- Butyric acid --- Butyric acid --- Certification --- Certification

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