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scopus(7)
Comparison of a static and a dynamic in vitro model to estimate the bioaccessibility of As, Cd, Pb and Hg from food reference materials Fucus sp. (IAEA-140/TM) and Lobster hepatopancreas (TORT-2)
ArticleAbstract: Bioaccessibility, the fraction of an element solubilized during gastrointestinal digestion and availPalabras claves:arsenic, Bioaccessibility, Cadmium, In vitro gastrointestinal digestion models, lead, MercuryAutores:Alric M., Barrios L., Blanquet-Diot S., Denis S., Marta Calatayud Arroyo, Montoro R., Torres-Escribano S., Vélez D.Fuentes:scopusInfluence of Physiological Gastrointestinal Parameters on the Bioaccessibility of Mercury and Selenium from Swordfish
ArticleAbstract: Swordfish tend to accumulate mercury (Hg), but they are rich in selenium (Se), an element that can cPalabras claves:Bioaccessibility, Mercury, molar ratio Hg/Se, selenium, swordfishAutores:Carlos Jadán-Piedra, Clemente M.J., Devesa V., Vélez D.Fuentes:scopusMercury and selenium in fish and shellfish: Occurrence, bioaccessibility and uptake by Caco-2 cells
ArticleAbstract: This study evaluates Hg and Se concentrations and bioaccessibility (element solubilised after simulaPalabras claves:Bioaccessibility, Caco-2 cell, Mercury, Molar ratio, Seafood, seleniumAutores:Barberá R., Devesa V., Marta Calatayud Arroyo, Montoro R., Vélez D., Virseda J.R.Fuentes:scopusToxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
ArticleAbstract: Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate lPalabras claves:arsenic, Bioaccessibility, Cadmium, Cooking, lead, Mercury, MushroomsAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Clemente M.J., Devesa V., Latorre T., Vélez D.Fuentes:scopusUse of Saccharomyces cerevisiae to Reduce the Bioaccessibility of Mercury from Food
ArticleAbstract: Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). IntestPalabras claves:Bioaccessibility, Mercury, Mushrooms, Saccharomyces Cerevisiae, SeafoodAutores:Baquedano M., Carlos Jadán-Piedra, Devesa V., Puig S., Vélez D.Fuentes:scopusReduction of mercury bioaccessibility using dietary strategies
ArticleAbstract: Food is the main source of mercury for most people. To promote its toxic effect, ingested mercury muPalabras claves:Bioaccessibility, Dietary components, Mercury, swordfish, TunaAutores:Carlos Jadán-Piedra, Devesa V., Sánchez V., Vélez D.Fuentes:scopusThe use of lactic acid bacteria to reduce mercury bioaccessibility
ArticleAbstract: Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) form. Intestinal abPalabras claves:Bioaccessibility, lactic acid bacteria, Mercury, methylmercury, Mushrooms, SeafoodAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopus