L. V. van Raamsdonk
发表
H. J. van der Fels-Klerx,
L. V. van Raamsdonk,
J. de Jong,
2017,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
Saeid Minaei,
Sajad Kiani,
Saskia M. van Ruth,
2019,
LWT.
C von Holst,
G. Berben,
V. Baeten,
2003,
Revue scientifique et technique.
T. Prins,
L. V. van Raamsdonk,
N. E. van de Rhee,
2017,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
L. V. van Raamsdonk,
R. Margry,
R. G. C. van Kaathoven,
2015,
Food chemistry.
L. V. van Raamsdonk,
Chris Kik,
M. Vrielink-van Ginkel,
2000,
Theoretical and Applied Genetics.
H. van der Voet,
L. V. van Raamsdonk,
2022,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
Ingrid M. J. Scholtens,
T. Prins,
L. V. van Raamsdonk,
2019,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
F. Visioli,
L. V. van Raamsdonk,
G. Bacchetta,
2016,
Journal of ethnopharmacology.
H. J. van der Fels-Klerx,
W. Ozinga,
L. V. van Raamsdonk,
2015,
Food chemistry.
P. Römkens,
E. Franz,
L. V. van Raamsdonk,
2008,
Journal of food protection.
L. V. van Raamsdonk,
A. Samoylov,
Chris Kik,
1997,
Theoretical and Applied Genetics.
Introduction to new guidelines for validation of methods to examine visually recognisable substances
L. V. van Raamsdonk,
J. Zegers,
G. Frick,
2022,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
H. Mol,
L. V. van Raamsdonk,
C. Westermann,
2016,
Journal of veterinary internal medicine.
A. Koelmans,
R. Peters,
M. van der Zande,
2020,
Foods.
H. van der Voet,
L. V. van Raamsdonk,
2004,
International journal of food microbiology.
L. V. van Raamsdonk,
N. Meijer,
M. Appel,
2023,
Heliyon.
L. V. van Raamsdonk,
J. Wijnker,
2000,
Genetic Resources and Crop Evolution.
L. V. Raamsdonk,
L. V. van Raamsdonk,
1995
.
L. V. van Raamsdonk,
N. Meijer,
M. Appel,
2023,
Journal of Cleaner Production.
T. Prins,
L. V. van Raamsdonk,
I. Barbu,
2022,
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.