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Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
(Food Chemistry, 2017-11-16)
The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. ...
Effects of steaming on contaminants of emerging concern levels in seafood
(Food and Chemical Toxicology, 2018-05-19)
Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially ...
Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels
(Environmental International, 2018-08-30)
Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the ...