K. Ziegenhals

Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

W. Jira, K. Speer, K. Ziegenhals, 2008, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Polycyclic aromatic hydrocarbons (PAH) in various types of tea

W. Jira, K. Speer, K. Ziegenhals, 2008 .

Fast-GC/HRMS to quantify the EU priority PAH.

Hans-Joachim Hübschmann, H. Hübschmann, W. Jira, 2008, Journal of separation science.

Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market

W. Jira, K. Speer, K. Ziegenhals, 2009, Journal für Verbraucherschutz und Lebensmittelsicherheit.

Values don't justify high maximum levels : PAH in smoked meat products according to the new EU standards

W. Jira, K. Speer, K. Ziegenhals, 2006 .