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Critical Reviews in Food Science and Nutrition(1)
Journal of Agricultural and Food Chemistry(1)
LWT(1)
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Alimentación y bebidas(2)
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Microorganismos, hongos y algas(1)
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scopus(3)
Influence 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: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:scopusUse of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity
ReviewAbstract: Chemical contaminants that are present in food pose a health problem and their levels are controlledPalabras claves:cyanotoxins, lactic acid bacteria, Metals, Mycotoxins, PESTICIDES, SaccharomycesAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopus