Evaluation of Iodine Bioavailability in Seaweed Using in Vitro Methods-Reference-Cited by-同舟云学术

Evaluation of Iodine Bioavailability in Seaweed Using in Vitro Methods

Published:2017-09-13 Issue:38 Volume:65 Page:8435-8442
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Domínguez-González M. Raquel¹,Chiocchetti Gabriela M.²,Herbello-Hermelo Paloma¹,Vélez Dinoraz²^ORCID,Devesa Vicenta²^ORCID,Bermejo-Barrera Pilar¹^ORCID

Affiliation:

1. Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain

2. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain

Funder

Ministerio de Econom?a y Competitividad

Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

Xunta de Galicia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02151

Reference41 articles.

1. The changing epidemiology of iodine deficiency

2. Determination of Iodine in Seafood by Inductively Coupled Plasma/Mass Spectrometry

3. Seasonal variations in the macronutrient mineral and proximate composition of two clams (Chamelea gallinaandDonax trunculus)

4. Iodine content in commonly consumed food in Hong Kong and its changes due to cooking

5. Bioavailability study using an in-vitro method of iodine and bromine in edible seaweed

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