1. Abstract - American Journal of Analytical Chemistry, 2014 Cassava (Manihot esculentaCrantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in...
  2. Abstract - Food Chemistry, 2013 In this study, we extend pioneering studies and demonstrate straightforward applicability of the corrinbased chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quanti- fication of endogenous cyanide in fresh and processed cassava...