Colin Johnston

Sophie M. Briffa¹, 

Jo Sullivan², 

Agnieszka Siupa², 

Pauline Carnell-Morris², 

Michele Carboni², 

Kerstin Jurkschat³, 

Ruud J. B. Peters⁴, 

Carolin Schultz⁵, 

Kang Hee Seol⁶, 

Sook-Jin Kwon⁶, 

Sehee Park⁷, 

Tae Hyun Yoon^6,7, 

Colin Johnston³, 

Stephen Lofts⁸, 

Eugenia Valsami-Jones¹ 

¹School of Geography, Earth and Environmental Sciences, University of Birmingham, 

², Malvern Panalytical, 

³Department of Materials, University of Oxford, 

⁴, Wageningen Food Safety Research, 

⁵, UK Centre for Ecology & Hydrology, 

⁶Institute for Next Generation Material Design, Hanyang University, 

⁷Department of Chemistry, College of Natural Sciences, Hanyang University, 

⁸, UK Centre for Ecology & Hydrology 

Ana C. Quevedo¹, 

Emily Guggenheim¹, 

Sophie M. Briffa¹, 

Jessica Adams^2,3, 

Stephen Lofts², 

Minjeong Kwak⁴, 

Tae Geol Lee⁴, 

Colin Johnston⁵, 

Stephan Wagner⁶, 

Timothy R. Holbrook⁶, 

Yves U. Hachenberger⁷, 

Jutta Tentschert⁷, 

Nicholas Davidson¹, 

Eugenia Valsami-Jones¹ 

¹School of Geography, Earth and Environmental Sciences, University of Birmingham, 

², UK Centre for Ecology and Hydrology, 

³, Natural England, 

⁴Center for Nanosafety Metrology, Korea Research Institute of Standards and Science (KRISS), 

⁵Department of Materials, University of Oxford, 

⁶Department of Analytical Chemistry, Helmholtz-Centre for Environmental Research, 

⁷Department of Chemical and Product Safety, German Federal Institute for Risk Assessment (BfR)