M. Lipp

发表

Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010.

J. Spink, Jeffrey C Moore, M. Lipp, 2012, Journal of food science.

Comparison of PLS, PCR and MLR for the quantitative determination of foreign oils and fats in butter fats of several European countries by their triglyceride composition

M. Lipp, 1996 .

Evaluation of certain food additives. Twenty-fourth Report of the Joint FAO/WHO Expert Committee on Food Additives.

J. N. Barrows, R. Cantrill, A. Tritscher, 1980, World Health Organization technical report series.

Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

Markus Lipp, Elke Anklam, Emma Chiavaro, 1998 .

Application of two-dimensional gel electrophoresis to interrogate alterations in the proteome of genetically modified crops. 1. Assessing analytical validation.

K. Engel, T. Reynolds, M. Lipp, 2006, Journal of agricultural and food chemistry.

Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration.

D. Abernethy, Jeffrey C Moore, M. Lipp, 2010, Comprehensive reviews in food science and food safety.

Human dietary exposure to chemicals in sub-Saharan Africa: safety assessment through a total diet study.

B. Le Bizec, P. Marchand, R. Krska, 2020, The Lancet. Planetary health.

Classification of cocoa butters using pyrolysis-mass spectrometry

E. Anklam, M. Lipp, B. Radović, 1998 .

Characterization of cocoa butters and other vegetable fats by pyrolysis-mass spectrometry

S. Kriebel, M. Bassani, E. Anklam, 1997 .

Review of cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification and determination

E. Anklam, M. Lipp, 1998 .

Harmonized methodology to assess chronic dietary exposure to residues from compounds used as pesticide and veterinary drug

A. Boobis, A. Tritscher, P. Cressey, 2019, Critical reviews in toxicology.

Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data

Markus Lipp, Elke Anklam, E. Anklam, 1998 .

Characterisation of vinegar by pyrolysis-mass spectrometry

E. Anklam, M. Lipp, B. Radović, 1998 .

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Markus Lipp, Paul Brereton, Franz Ulberth, 2001 .

Review of methods for the analysis of triglycerides in milk fat: application for studies of milk quality and adulteration

Markus Lipp, M. Lipp, 1995 .

Immunoassay as an analytical tool in agricultural biotechnology.

Markus Lipp, Guomin Shan, G David Grothaus, 2006, Journal of AOAC International.

Polymerase chain reaction technology as analytical tool in agricultural biotechnology.

Markus Lipp, Ping Song, Raymond Shillito, 2005, Journal of AOAC International.

Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs

Markus Lipp, Heinz Schimmel, Lothar Kruse, 2001 .

IUPAC collaborative trial study of a method to detect genetically modified soy beans and maize in dried powder.

J Pauwels, M Miraglia, E Anklam, 1999, Journal of AOAC International.

Characterisation of milk samples with various whey protein contents by pyrolysis–mass spectrometry (Py–MS)

E. Anklam, G. Harzer, M. Lipp, 1999 .

Application of two-dimensional gel electrophoresis to interrogate alterations in the proteome of gentically modified crops. 3. Assessing unintended effects.

Markus Lipp, James D Astwood, Karl-Heinz Engel, 2006, Journal of agricultural and food chemistry.

Application of two-dimensional gel electrophoresis to interrogate alterations in the proteome of genetically modified crops. 2. Assessing natural variability.

K. Engel, T. Reynolds, M. Lipp, 2006, Journal of agricultural and food chemistry.

FAO/WHO GIFT (Global Individual Food consumption data Tool): a global repository for harmonised individual quantitative food consumption studies

F. Branca, C. Leclercq, A. Lartey, 2019, Proceedings of the Nutrition Society.

Validation of an immunoassay for detection and quantitation of a genetically modified soybean in food and food fractions using reference materials: interlaboratory study.

E Anklam, J. Stave, E. Anklam, 2000, Journal of AOAC International.

COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS, Joint FAO/WHO Expert Committee on Food Additives, 84th Meeting 2017

J. N. Barrows, R. Cantrill, A. Tritscher, 2017 .

Use of pyrolysis–mass spectrometry in food analysis: applications in the food analysis laboratory of the European Commissions’ Joint Research Centre

F. Reniero, C. Guillou, E. Anklam, 1999 .

PREVENTING THE ADULTERATION OF FOOD PROTEIN

M. Lipp, J. C. Griffiths, Jeffrey C. Moore, 2011 .

Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation

Markus Lipp, Franz Ulberth, E. Anklam, 2000 .

Assessment of veterinary drug residues in food: Considerations when dealing with sub-optimal data.

V. Fattori, M. Lipp, P. Sanders, 2020, Regulatory toxicology and pharmacology : RTP.

Characterizing chronic and acute health risks of residues of veterinary drugs in food: latest methodological developments by the joint FAO/WHO expert committee on food additives

A. Boobis, A. Tritscher, V. Fattori, 2017, Critical reviews in toxicology.

Determination of the adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks

M. Lipp, 1996 .

HPLC with light scatter detector and chemometric data evaluation for the analysis of cocoa butter and vegetable fats

E. Anklam, M. Lipp, Beate Wagner, 1996 .