Poster:

• Arbeitstagung des Regionalverbandes Südwest der Lebensmittelchemischen Gesellschaft,
  10. - 11. März 2014, Neustadt a.d. Weinstraße/Deutschland
  Christoph Gallistl, Paul Bendig, Florian Hägele, Walter Vetter: Hohe Chlorparaffingehalte in Fettrückständen von Küchendunstabzugshauben.

Artikel:

• Paul Bendig, Marina Blumenstein, Florian Hägele, Walter Vetter (2012):
  Decabromodiphenyl ether (BDE-209) hydrodebrominated when being heated in fish.
  J. Agric. Food Chem. 60: 8521-8527 (DOI: 10.1021/jf302137f)



• „Dioxin 2012”, 32nd International Symposium on Halogenated Persistent Organic Pollutants,
  26. - 31. August 2012, Cairns/Australien
  Walter Vetter, Paul Bendig, Marina Blumenstein, Florian Hägele:
  Cooking processes with food: the heating of the flame retardant BDE 209 in fish generated toxic polybrominated dibenzofurans, Organohalogen Compounds, 74: 620-623



• Paul Bendig, Florian Hägele, Marina Blumenstein, Jasmin Schmidt, Walter Vetter (2013):
  Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.
  J. Agric. Food Chem. 61: 6728-6733 (DOI: 10.1021/jf4013696)



• Paul Bendig, Florian Hägele, Walter Vetter (2013):
  Widespread occurrence of polyhalogenated compounds in fat from kitchen hoods.
  Anal. Bioanal. Chem. 405: 7485-7496 (DOI: 10.1007/s00216-013-7194-5)



• Walter Vetter, Paul Bendig, Marina Blumenstein, Florian Hägele, Peter A. Behnisch, Abraham Brouwer (2015):
  Formation of polybrominated dibenzofurans (PBDFs) after heating of a salmon sample spiked with decabromodiphenyl ether (PBDE 209).
  Environ. Sci. Poll. Res. 22: 14530-14536 (DOI 10.1007/s11356-014-3267-z)