Alcohol, sorbic acid and sulphite in white wine / author[s]: Mariëlle van Vondel, Remmelt van DijkPolymerised triglycerides in frying oil / author: Mariëlle van Vondel, Remmelt van DijkAlcohol in brandy / author[s]: Mariëlle van Vondel, Remmelt van DijkHistamine in fish / author: Mariëlle van Vondel, Remmelt van DijkFatty acids in vegetable oil / Mariëlle van Vondel, Remmelt van DijkGlutamic acid in chips / authors: Mariëlle van Vondel and Remmelt van DijkAcesulfame-K, aspartame, benzoic acid, caffeine, saccharin and sorbic acid in energy drink / authors: Mariëlle van Vondel and Remmelt van DijkChloride, propionic acid and sorbic acid in rye bread / authors: Mariëlle van Vondel and Remmelt van DijkMethylparaben, ethylparaben, propylparaben, iso-butylparaben, butylparaben and phenoxyethanol in bodylotion / author: Mariëlle van VondelDetection of salmonella spp. in milk / author: Mariëlle van VondelAsh, crude fat, glutamic acid, moisture, protein and starch in luncheon meat / Mariëlle van VondelBenzoic acid, crude fat and sorbic acid in salad dressing / author: Mariëlle van VondelAflatoxin B1 in spices / author: Mariëlle van VondelAerobe, anaerobe, Clostridium perfringens, Coli-formers, Enterobacteriacea, Escherichia coli, Listeria monocytogenes and Pseudomonas fluorescens bacteria in milk / author: Mariëlle van VondelPork meat in beef meat product / author: Mariëlle van VondelGlutamic acid in Chinese food / author: Mariëlle van VondelAlcohol in brandy / author: Mariëlle van VondelHistamine in fish / author: Mariëlle van VondelAlcohol and wort in beer / author: Mariëlle van VondelFatty acids in vegetable oil / author: Mariëlle van VondelMoulds and yeasts in milk / author: Mariëlle van VondelFructose, glucose, mannitol, saccharose, sorbitol and xylitol in lemonade / author: Mariëlle van VondelChloride and milk fat in milk bread / author: Mariëlle van VondelAcesulfame-K, aspartame, benzoic acid, caffeine, cyclamate and sorbic acid in energy drink / author: Mariëlle van VondelAlcohol, methanol, sorbic acid and sulphite in red wine / author: Mariëlle van VondelAflatoxin B1, B2, G1 and G2 in peanut sauce / author: Mariëlle van VondelBacillus cereus and Clostridium perfringens in milk / author: Mariëlle van VondelBenzoic acid and sorbic acid in custard / author: Mariëlle van VondelMethylparaben, ethylparaben, propylparaben, butylparaben and phenoxyethanol in bodylotion / author: Mariëlle van VondelButyric acid in all-butter biscuit / author: Mariëlle van VondelAerobe, anaerobe, Clostridium perfringens, Coli-formers, Enterobacteriacea, Escherichia coli, Listeria monocytogenes and Pseudomonas fluorescens bacteria in milk / author: Mariëlle van VondelPork meat and crude fat in meat product / author: Mariëlle van VondelGlutamic acid in chips / author: Mariëlle van Vondelp-toluenesulfonamide and quaternary ammonium compounds in ice cream / author: Mariëlle van VondelChloride, propionic acid and sorbic acid in rye bread / author: Mariëlle van VondelAerobe, anaerobe, Lactobacillus spp., non-lactic acid and Staphylococcus aureus bacteria in milk / author: Mariëlle van VondelBenzoic acid, crude fat and sorbic acid+ fatty acids composition of salad dressing / author: Mariëlle van VondelHydroquinone in body milk / author: Mariëlle van VondelGlutamic acid in Chinese food / author: Mariëlle van VondelPolymerised triglycerides in frying oil / author: Mariëlle van Vondel