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Preliminary assessment on the bioaccessibility of contaminants of emerging concern in raw and cooked seafood.
Alves RN, Maulvault AL, Barbosa VL, Cunha S, Kwadijk CJAF, Álvarez-Muñoz D, Rodríguez-Mozaz S, Aznar-Alemany Ò, Eljarrat E, Barceló D, Fernandez-Tejedor M, Tediosi A, Marques A. Alves RN, et al. Among authors: barbosa vl. Food Chem Toxicol. 2017 Jun;104:69-78. doi: 10.1016/j.fct.2017.01.029. Epub 2017 Feb 13. Food Chem Toxicol. 2017. PMID: 28202359
Effects of steaming on contaminants of emerging concern levels in seafood.
Barbosa V, Maulvault AL, Alves RN, Kwadijk C, Kotterman M, Tediosi A, Fernández-Tejedor M, Sloth JJ, Granby K, Rasmussen RR, Robbens J, De Witte B, Trabalón L, Fernandes JO, Cunha SC, Marques A. Barbosa V, et al. Food Chem Toxicol. 2018 Aug;118:490-504. doi: 10.1016/j.fct.2018.05.047. Epub 2018 May 19. Food Chem Toxicol. 2018. PMID: 29787848
Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.
Alves RN, Maulvault AL, Barbosa VL, Fernandez-Tejedor M, Tediosi A, Kotterman M, van den Heuvel FHM, Robbens J, Fernandes JO, Romme Rasmussen R, Sloth JJ, Marques A. Alves RN, et al. Among authors: barbosa vl. Food Chem. 2018 Nov 30;267:15-27. doi: 10.1016/j.foodchem.2017.11.045. Epub 2017 Nov 16. Food Chem. 2018. PMID: 29934150 Free article.
Will seabass (Dicentrarchus labrax) quality change in a warmer ocean?
Barbosa V, Maulvault AL, Alves RN, Anacleto P, Pousão-Ferreira P, Carvalho ML, Nunes ML, Rosa R, Marques A. Barbosa V, et al. Food Res Int. 2017 Jul;97:27-36. doi: 10.1016/j.foodres.2017.03.024. Epub 2017 Mar 16. Food Res Int. 2017. PMID: 28578051
54 results