Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Claude Chafey"'
Autor:
Gaud Dervilly-Pinel, Eric Royer, Claude Chafey, Julien Parinet, Erwan Engel, Laurent Noël, Thierry Guérin, Brice Minvielle, Maïlie Saint-Hilaire
Publikováno v:
Meat Science
Meat Science, Elsevier, 2018, 141, pp.28-35. ⟨10.1016/j.meatsci.2018.02.008⟩
Meat Science, Elsevier, 2018, 141, pp.28-35. ⟨10.1016/j.meatsci.2018.02.008⟩
International audience; This study assesses the impact of the farming system on the levels of copper, zinc, arsenic, cadmium, lead and mercury in pig tissues from three types of production (Organic (n = 28), Label Rouge (n = 12) and Conventional (n =
Autor:
Pierre Cresson, F. Miralles, Sandrine Millour, Julie Zinck, Axelle Leufroy, Nawel Bemrah, Nathalie Arnich, Rachida Chekri, Nathalie Marchond, Marc Bouchoucha, Petru Jitaru, Claude Chafey, Christian Testu, Aurélie Mahé, Thierry Guérin, M. Sanaa
Publikováno v:
Science of the Total Environment
Science of the Total Environment, 2019, 690, pp.16-26. ⟨10.1016/j.scitotenv.2019.06.474⟩
Science Of The Total Environment (0048-9697) (Elsevier BV), 2019-11, Vol. 690, P. 16-26
Science of the Total Environment, 2019, 690, pp.16-26. ⟨10.1016/j.scitotenv.2019.06.474⟩
Science Of The Total Environment (0048-9697) (Elsevier BV), 2019-11, Vol. 690, P. 16-26
From 1966 to 2015, the Gardanne alumina refinery discharged some 20 million tons of bauxite residue (called red mud) into the Cassidaigne Canyon (northwest French Mediterranean) with impacts on local ecosystem functioning. Although these red muds con
Publikováno v:
Food chemistry. 239
A very sensitive method using a direct mercury analyser was developed and validated according to the accuracy profile procedure to determine mercury levels in foods mainly consumed by infants and toddlers. Total mercury was not detected (LOD of 0.30
Autor:
Timothée Guérin, Julien Parinet, Mailie Saint-Hilaire, Claude Chafey, Noël, L., Brice Minvielle, Jérémy Normand, Angélique Travel, Gaud Dervilly, Erwan Engel
Publikováno v:
Spectr’Atom 2017-61ème ICASS
Spectr’Atom 2017-61ème ICASS, 2017, Québec, Canada
HAL
Spectr’Atom 2017-61ème ICASS, 2017, Québec, Canada
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b2d7df83f722d363ae875af073fa57db
https://hal.inrae.fr/hal-02734631
https://hal.inrae.fr/hal-02734631
Autor:
Estelle Dubreil, Vincent Hort, Sophie Mompelat, Brice Minvielle, Maïlie Saint-Hilaire, Marie Bourin, Frédéric Hommet, Angélique Travel, Erwan Engel, Jérôme Normand, Gaud Dervilly-Pinel, Bruno Le Bizec, Thierry Guérin, Philippe Marchand, Eric Verdon, Marina Nicolas, Eric Royer, Ronan Cariou, Claude Chafey, Julien Parinet, Chanthadary Inthavong
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩
Food Chemistry, Elsevier, 2017, 232 (1), pp.218-228. ⟨10.1016/j.foodchem.2017.04.013⟩
International audience; The chemical contamination levels of both conventional and organic meats were assessed. The objective was to provide occurrence data in a context of chronic exposure. Environmental contaminants (17 polychlorinated dibenzodioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3523b0683cfb782c7026311bea5911a6
https://hal.archives-ouvertes.fr/hal-01534844
https://hal.archives-ouvertes.fr/hal-01534844
Autor:
Philippe Marchand, Patrick Blinet, Frédéric Mercier, Gaud Dervilly-Pinel, Sylvie Chevolleau, Jérémy Ratel, Erwan Engel, Christelle Planche, Laurent Debrauwer, Magaly Angénieux, Julie Zinck, Nathalie Marchond, Thierry Guérin, Claude Chafey
Publikováno v:
Food Chemistry (232), 395–404. (2017)
Food Chemistry
Food Chemistry, Elsevier, 2017, 232, pp.395-404. ⟨10.1016/j.foodchem.2017.03.049⟩
Food Chemistry
Food Chemistry, Elsevier, 2017, 232, pp.395-404. ⟨10.1016/j.foodchem.2017.03.049⟩
International audience; This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC_GC-TOF/MS method was se
Publikováno v:
Journal of Food Composition and Analysis. 24:368-375
Lead, cadmium and total mercury contents have been determined by atomic absorption spectrometry in white and brown meat of 108 batches of crustaceans (lobsters, spider crabs, common crabs, swimming crabs and king crabs) collected in France between Ap
Publikováno v:
Food Control. 22:433-437
As part of a specific monitoring programme, total lead (Pb), cadmium (Cd) and mercury (Hg) concentrations in marine gastropods (common winkle, common whelk, abalone and murex), echinoderms (purple sea urchin and black sea cucumber) and tunicates (an
Autor:
Thierry Guérin, Christian Testu, Claude Chafey, Laurent Noël, Rachida Chekri, Christelle Vastel
Publikováno v:
Microchemical Journal. 92:73-79
The French National Reference Laboratory (NRL) for heavy metals in foodstuffs of animal origin at the French Food Safety Agency (AFSSA) regularly organises proficiency tests schemes (PTS) focused on the quantification of the three elements lead (Pb),
Publikováno v:
Mikrochimica Acta. 119:199-209
Food samples digestion, in view to quantify total mercury, is the first step to perform before measuring mercury by cold vapour atomic absorption spectrometry (CVAAS). We have compared two microwave digestion systems, one working at atmospheric press