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Ethylene oxide residues in spices, herbs, and related processed foods.

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Title: Ethylene oxide residues in spices, herbs, and related processed foods.
Authors: Lee NY; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Lee JWL; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wong MLS; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wee S; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Shen P; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Wu Y; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore., Chng KR; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Biological Sciences, National University of Singapore, Singapore, Singapore., Chan JSH; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Food Science & Technology, National University of Singapore, Singapore, Singapore.
Source: Food additives & contaminants. Part B, Surveillance [Food Addit Contam Part B Surveill] 2025 Sep; Vol. 18 (3), pp. 245-251. Date of Electronic Publication: 2025 Mar 21.
Publication Type: Journal Article
Journal Info: Publisher: Taylor & Francis Country of Publication: England NLM ID: 101317183 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1939-3229 (Electronic) Linking ISSN: 19393210 NLM ISO Abbreviation: Food Addit Contam Part B Surveill Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Ethylene oxide residues in spices, herbs, and related processed foods.
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  Data: <searchLink fieldCode="AU" term="%22Lee+NY%22">Lee NY</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Lee+JWL%22">Lee JWL</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Wong+MLS%22">Wong MLS</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Wee+S%22">Wee S</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Shen+P%22">Shen P</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Wu+Y%22">Wu Y</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Chng+KR%22">Chng KR</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Biological Sciences, National University of Singapore, Singapore, Singapore.<br /><searchLink fieldCode="AU" term="%22Chan+JSH%22">Chan JSH</searchLink>; National Centre for Food Science, Singapore Food Agency, Singapore, Singapore.; Department of Food Science & Technology, National University of Singapore, Singapore, Singapore.
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  Data: <searchLink fieldCode="JN" term="%22101317183%22">Food additives & contaminants. Part B, Surveillance</searchLink> [Food Addit Contam Part B Surveill] 2025 Sep; Vol. 18 (3), pp. 245-251. <i>Date of Electronic Publication: </i>2025 Mar 21.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Taylor+%26+Francis%22">Taylor & Francis </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101317183 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1939-3229 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2219393210%22">19393210 </searchLink><i>NLM ISO Abbreviation: </i>Food Addit Contam Part B Surveill <i>Subsets: </i>MEDLINE
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      – Type: doi
        Value: 10.1080/19393210.2025.2479232
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      – Code: eng
        Text: English
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              M: 09
              Text: 2025 Sep
              Type: published
              Y: 2025
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