Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test-Reference-Cited by-同舟云学术

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Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test

Published:2016-12 Issue: Volume:213 Page:206-214
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhuang Ping,Zhang Chaosheng,Li Yingwen,Zou Bi,Mo Hui,Wu Kejun,Wu Jingtao,Li Zhian

Funder

National Natural Science Foundation of China

State Scholarship Fund

Natural Science Foundation of Guangdong

National Key Technologies R&D Program of China

Guangzhou Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia;Amiard;Food and Chemical Toxicology,2008

2. The effect of cooking on the content of heavy metals in fish (Tilapia nilotica);Atta;Food Chemistry,1997

3. Uptake of cadmium by rice grown on contaminated soils and its bioavailability/toxicity in human cell lines (Caco-2/HL-7702);Aziz;Journal of Agricultural and Food Chemistry,2015

4. Arsenic in cooked rice in Bangladesh;Bae;Lancet,2002

5. Recent progress in protein subcellular location prediction;Chou;Analytical Biochemistry,2007

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