Multi-energy calibration and aerosol dilution as analytical strategies to access the in vitro bioaccessibility of essential elements and arsenic in raw and cooked shrimp by plasma-based methods

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

(2022) Rui Liang et al.   FOOD CHEMISTRY

Minerals and fatty acids profile of Northwest Portuguese Coast Shrimps

(2022) Maria Luz Maia et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Wild shrimp have an order of magnitude higher arsenic concentrations than farmed shrimp from Brazil illustrating the need for a regulation based on inorganic arsenic

(2022) Wladiana O. Matos et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Mercury bioaccessibility in fish and seafood: Effect of method, cooking and trophic level on consumption risk assessment

(2022) Filipe Costa et al.   MARINE POLLUTION BULLETIN

(Re) thinking towards a sustainable analytical chemistry: Part I: Inorganic elemental sample treatment, and Part II: Alternative solvents and extraction techniques

(2022) Ana P.R. Santana et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Iron Absorption: Factors, Limitations, and Improvement Methods

(2022) Elif Piskin et al.   ACS Omega

Influence of Culinary Treatment on the Concentration and on the Bioavailability of Cadmium, Chromium, Copper, and Lead in Seafood

(2021) Lucas Schmidt et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Bioaccessibility-corrected health risk of heavy metal exposure via shellfish consumption in coastal region of China

(2021) Minwei Chai et al.   ENVIRONMENTAL POLLUTION

Oral health, organic and inorganic saliva composition of men with Schizophrenia: Case-control study

(2021) Letícia Kreutz Rosa et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Aquaculture in Brazil: past, present and future

(2021) Wagner C. Valenti et al.   Aquaculture Reports

Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)

(2021) Suisui Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal processing implications on the digestibility of meat, fish and seafood proteins

(2021) Zuhaib F. Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota

(2021) Yaqi Fu et al.   ENVIRONMENTAL POLLUTION

Expanding information on the bioaccessibility and bioavailability of iron and zinc in biofortified cowpea seeds

(2021) Ronaldo Cunha Coelho et al.   FOOD CHEMISTRY

Evaluating the Effects of Different Processing Methods on the Nutritional Composition of Shrimp and the Antioxidant Activity of Shrimp Powder

(2021) Nora A. AlFaris et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Effect of different thermal processing methods on potentially toxic metals in the seafood, Penaeus vannamei, and the related human health risk assessment

(2021) Arisekar Ulaganathan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Multiple metal(loid)s bioaccessibility from cooked seafood and health risk assessment

(2020) Wen Liao et al.   ENVIRONMENTAL GEOCHEMISTRY AND HEALTH

Effect of Boiling and Grilling on Some Heavy Metal Residues in Crabs and Shrimps from the Mediterranean Coast at Damietta region with their Probabilistic Health Risk Assessment

(2020) Samir Mohammed Abd-Elghany et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Frying Process: From Conventional to Air Frying Technology

(2019) Aline Nalon Zaghi et al.   FOOD REVIEWS INTERNATIONAL

In vitro gastrointestinal digestion to evaluate the total, bioaccessible and bioavailable concentrations of iron and manganese in açaí (Euterpe oleracea Mart.) pulps

(2019) Silvana Ruella Oliveira et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Multi-wavelength calibration: Determination of trace toxic elements in medicine plants by ICP OES

(2019) Daniel A. Gonçalves et al.   MICROCHEMICAL JOURNAL

Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?

(2019) Isa Marmelo et al.   FOOD AND CHEMICAL TOXICOLOGY

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

(2019) M. Hiolle et al.   FOOD RESEARCH INTERNATIONAL

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

(2019) Cheng Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins

(2018) Jiaqiang Luo et al.   FOOD CHEMISTRY

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

(2018) Ricardo N. Alves et al.   FOOD CHEMISTRY

In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp

(2018) Haifeng Chi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multi-energy calibration as a strategy for elemental analysis of fertilizers by microwave-induced plasma optical emission spectrometry

(2018) Raquel C. Machado et al.   JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY

The total concentration and bioaccessible fraction of nutrients in purées, instant cereals and infant formulas by ICP OES: A study of Dietary Recommended Intakes and the importance of using a standardized in vitro digestion method

(2018) Emanueli do Nascimento da Silva et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Aerosol dilution as a simple strategy for analysis of complex samples by ICP-MS

(2018) Ariane I. Barros et al.   TALANTA

Arsenic speciation in seafood by LC-ICP-MS/MS: method development and influence of culinary treatment

(2017) Lucas Schmidt et al.   JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY

Measurement of haem and total iron in fish, shrimp and prawn using ICP-MS: Implications for dietary iron intake calculations

(2016) Matthew S. Wheal et al.   FOOD CHEMISTRY

Practical guidelines for reporting results in single- and multi-component analytical calibration: A tutorial

(2015) Alejandro C. Olivieri   ANALYTICA CHIMICA ACTA

Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food

(2015) Carlos Cardoso et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish

(2012) Nick Kalogeropoulos et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of processing treatments (frozen, frying) on contents of minerals in tissues of ‘frutti di mare’

(2012) Czech Anna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relevance and challenges in modeling human gastric and small intestinal digestion

(2012) Aurélie Guerra et al.   TRENDS IN BIOTECHNOLOGY

Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab

(2011) Ana Luísa Maulvault et al.   FOOD AND CHEMICAL TOXICOLOGY