Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature

Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food

(2009) Ingrid Ericson Jogsten et al.   FOOD AND CHEMICAL TOXICOLOGY

Dietary Patterns and Risk of Mortality From Cardiovascular Disease, Cancer, and All Causes in a Prospective Cohort of Women

(2008) Christin Heidemann et al.   CIRCULATION

Total and Inorganic Arsenic Concentrations in Rice Sold in Spain, Effect of Cooking, and Risk Assessments

(2008) Silvia Torres-Escribano et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia

(2008) Jean-Claude Amiard et al.   FOOD AND CHEMICAL TOXICOLOGY

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

(2008) Gemma Perelló et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods

(2008) Gemma Perelló et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cooking Decreases Observed Perfluorinated Compound Concentrations in Fish

(2008) Liana Del Gobbo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutrition and the risk for Parkinson’s disease: review of the literature

(2008) Alexandra Gaenslen et al.   JOURNAL OF NEURAL TRANSMISSION

Effects of Processing and Cooking on the Levels of Pesticide Residues in Wheat Samples

(2008) Machiko SAKA et al.   Food Hygiene and Safety Science

Effects of Processing and Cooking on the Levels of Pesticide Residues in Soybean Samples

(2008) Machiko SAKA et al.   Food Hygiene and Safety Science

Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

(2008) Machiko SAKA et al.   Food Hygiene and Safety Science

Human exposure to PBDEs through the diet in Catalonia, Spain: Temporal trend

(2008) José L. Domingo et al.   TOXICOLOGY

High variation of PCDDs, PCDFs, and dioxin-like PCBs ratio in cooked food from the first total diet survey in Taiwan

(2007) H.L. Chen et al.   CHEMOSPHERE

Effect of thermal treatments on arsenic species contents in food

(2007) V. Devesa et al.   FOOD AND CHEMICAL TOXICOLOGY

Minireview on the toxicity of dietary acrylamide

(2007) Wolfram Parzefall   FOOD AND CHEMICAL TOXICOLOGY