相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。A feasible method for As speciation in several types of seafood by LC-ICP-MS/MS
Lucas Schmidt et al.
FOOD CHEMISTRY (2018)
Bioavailability of Hg and Se from seafood after culinary treatments
Lucas Schmidt et al.
MICROCHEMICAL JOURNAL (2018)
Mineral content of smooth scallop (Flexopecten glaber) caught Canakkale, Turkey and evaluation in terms of food safety
Nermin Berik et al.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2017)
Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts
Marcia F. Mesko et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Evaluation of Hg species after culinary treatments of fish
Lucas Schmidt et al.
FOOD CONTROL (2015)
Determination of selenium and its compounds in marine organisms
Malgorzata Anita Bryszewska et al.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2015)
Arsenic in the human food chain, biotransformation and toxicology - Review focusing on seafood arsenic
Marianne Molin et al.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2015)
Determination of bromine and iodine in shrimp and its parts by ICP-MS after decomposition using microwave-induced combustion
Carla Andrade Hartwig et al.
ANALYTICAL METHODS (2014)
Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches
P. Hajeb et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Method development for the simultaneous determination of methylmercury and inorganic mercury in seafood
Ariane V. Zmozinski et al.
FOOD CONTROL (2014)
In vitro bioavailability of total selenium and selenium species from seafood
Jorge Moreda-Pineiro et al.
FOOD CHEMISTRY (2013)
ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents
Jorge Moreda-Pineiro et al.
MICROCHEMICAL JOURNAL (2013)
Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed
Cristina Garcia-Sartal et al.
MICROCHEMICAL JOURNAL (2013)
Speciation of the bio-available iodine and bromine forms in edible seaweed by high performance liquid chromatography hyphenated with inductively coupled plasma-mass spectrometry
Vanessa Romaris-Hortas et al.
ANALYTICA CHIMICA ACTA (2012)
Assessment of the bioavailability of toxic and non-toxic arsenic species in seafood samples
Jorge Moreda-Pineiro et al.
FOOD CHEMISTRY (2012)
Effect of the cooking procedure on the arsenic speciation in the bioavailable (dialyzable) fraction from seaweed
Cristina Garcia Sartal et al.
MICROCHEMICAL JOURNAL (2012)
Bioavailability study using an in-vitro method of iodine and bromine in edible seaweed
Vanessa Romaris-Hortas et al.
FOOD CHEMISTRY (2011)
Influence of mercury bioaccessibility on exposure assessment associated with consumption of cooked predatory fish in Spain
Silvia Torres-Escribano et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Use of an in vitro digestion method to evaluate the bioaccessibility of arsenic in edible seaweed by inductively coupled plasma-mass spectrometry
Cristina Garcia-Sartal et al.
MICROCHEMICAL JOURNAL (2011)
In-vivo and in-vitro testing to assess the bioaccessibility and the bioavailability of arsenic, selenium and mercury species in food samples
Jorge Moreda-Pineiro et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2011)
Allium sativum L. extract prevents methyl mercury-induced cytotoxicity in peripheral blood leukocytes (LS)
F. H. Abdalla et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Evaluation of an in vitro method to estimate trace elements bioavailability in edible seaweeds
Raquel Dominguez-Gonzalez et al.
TALANTA (2010)
The effect of cooking methods on mineral and vitamin contents of African catfish
Beyza Ersoy et al.
FOOD CHEMISTRY (2009)
Seafood digestion by microwave-induced combustion for total arsenic determination by atomic spectrometry techniques with hydride generation
Fabio Andrei Duarte et al.
JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY (2009)
Onion and garlic extracts lessen cadmium-induced nephrotoxicity in rats
Stephen M. Suru
BIOMETALS (2008)
Accumulation of nine metals and one metalloid in the tropical scallop Comptopallium radula from coral reefs in New Caledonia
M. Metian et al.
ENVIRONMENTAL POLLUTION (2008)
Anatomical distribution of heavy metals in the scallop Pecten maximus
Y. Saavedra et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2008)
Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods
Gemma Perello et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Copper and human health: Biochemistry, genetics, and strategies for modeling dose-response relationships
Bonnie Ransom Stern et al.
JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART B-CRITICAL REVIEWS (2007)
Bioaccumulation of cadmium in an experimental aquatic food chain involving phytoplankton (Chlorella vulgaris), zooplankton (Moina macrocopa), and the predatory catfish Clarias macrocephalus x C-gariepinus
Suneerat Ruangsomboon et al.
AQUATIC TOXICOLOGY (2006)
Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)
Beyza Ersoy et al.
FOOD CHEMISTRY (2006)
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food
CHM Versantvoort et al.
FOOD AND CHEMICAL TOXICOLOGY (2005)
Cadmium in oysters and scallops: the BC experience
GA Kruzynski
TOXICOLOGY LETTERS (2004)
Arsenic compounds accumulated in pearl oyster Pinctada fucata
S Katano et al.
CHEMOSPHERE (2003)
Effect of garlic (Allium sativum L.) extract on tissue lead level in rats
SK Senapati et al.
JOURNAL OF ETHNOPHARMACOLOGY (2001)
Arsenic in cooked seafood products:: Study on the effect of cooking on total and inorganic arsenic contents
V Devesa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)