Evaluation by ICP-MS of Essential, Nonessential and Toxic Elements in Brazilian Fish and Seafood Samples

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Evaluation by ICP-MS of Essential, Nonessential and Toxic Elements in Brazilian Fish and Seafood Samples"
written by Denise Grotto, Bruno Lemos Batista, Maria Fernanda Hornos Carneiro, Fernando Barbosa Jr.,
published by Food and Nutrition Sciences, Vol.3 No.9, 2012

has been cited by the following article(s):

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[1]	Assessment of trace element content throughout the white shrimp (Litopenaeus vannamei) farming cycle Environmental Chemistry, 2023 DOI:10.1071/EN22098

[2]	Environmental disaster in mining areas: routes of exposure to metals in the Doce River basin International Journal of Environmental Science and Technology, 2022 DOI:10.1007/s13762-022-03981-8

[3]	Methylmercury in Fish from the Amazon Region—a Review Focused on Eating Habits Water, Air, & Soil Pollution, 2021 DOI:10.1007/s11270-021-05151-x

[4]	Determination of 17α-ethinylestradiol and toxic metals in surface waters, and estimation of daily intake Environmental Monitoring and Assessment, 2020 DOI:10.1007/s10661-019-7990-2

[5]	Determinação de metais em peixes e camarão-rosa (Farfantepenaeus paulensis) do estuário da Lagoa dos Patos (Pelotas-RS, Brasil) por MIP OES Brazilian Journal of Food Technology, 2019 DOI:10.1590/1981-6723.04918

[6]	Niacin prevents mitochondrial oxidative stress caused by sub-chronic exposure to methylmercury Drug and Chemical Toxicology, 2018 DOI:10.1080/01480545.2018.1497045

[7]	Spectrometric method for determination of inorganic contaminants (arsenic, cadmium, lead and mercury) in Smooth weakfish fish LWT - Food Science and Technology, 2017 DOI:10.1016/j.lwt.2016.10.035

[8]	An assessment of Some Toxic, Essential Elements and Natural Radioactivity, in Most Common Fish Consumed in Jeddah-Saudi Arabia Food and Nutrition Sciences, 2016 DOI:10.4236/fns.2016.74032

[9]	Handbook of Mineral Elements in Food 2015 DOI:10.1002/9781118654316.ch27

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