Zobrazeno 1 - 10
of 15
pro vyhledávání: '"María Jesús Clemente"'
Autor:
Vicenta Devesa, María Jesús Clemente, Dinoraz Vélez, Alessandra Cimbalo, Gabriela de Matuoka e Chiocchetti
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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It is estimated that approximately 200 million people are exposed to arsenic levels above the World Health Organization provisional guideline value, and various agencies have indicated the need to reduce this exposure. In view of the difficulty of re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::465440e1dc441a267f4d5239cea729fa
https://doi.org/10.1021/acs.jafc.9b03372
https://doi.org/10.1021/acs.jafc.9b03372
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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The inscription of diffractive elements in ophthalmic polymers and ocular tissues to induce refractive index changes is of great interest in the fields of Optics and Ophthalmology. In this work fabrication of linear periodic patterns in polydimethyls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a4ff58050373f7f4a849a4a8a45354e
https://doi.org/10.1016/j.optlaseng.2018.03.007
https://doi.org/10.1016/j.optlaseng.2018.03.007
Autor:
Gabriela de Matuoka e Chiocchetti, Dinoraz Vélez, María Jesús Clemente, Vicenta Devesa, Teresa Latorre, Carlos Jadán-Piedra
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate levels of mercury, cadmium, lead, and arsenic in dried mushrooms, to determine the effect of cooking on the contents of these elements, and to evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::294533af83a3616ccd4a1a197ba772e6
http://hdl.handle.net/10261/201473
http://hdl.handle.net/10261/201473
Arsenic speciation in cooked food and its bioaccessible fraction using X-ray absorption spectroscopy
Publikováno v:
Food Chemistry. 336:127587
Thermal processing or the digestion process can alter the forms of arsenic (As) present in food. Identification of As species is necessary to accurately determine the risk associated with food consumption. X-ray absorption near-edge structure (XANES)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c7026b9b9a626869a2972594bb3184a
https://doi.org/10.1016/j.foodchem.2020.127587
https://doi.org/10.1016/j.foodchem.2020.127587
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by t he publisher. To acces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e878fdb7328d11766f40b9bbeab52313
https://doi.org/10.1021/acs.jafc.5b05046
https://doi.org/10.1021/acs.jafc.5b05046
Autor:
Vicente Monedero, Sergi Puig, María de los Ángeles Vivó, Dinoraz Vélez, Vicenta Devesa, Manuel Zúñiga, María Jesús Clemente
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This study evaluates the potential of strains of Lactobacillus and Saccharomyces cerevisiae to reduce inorganic arsenic [iAs, As(III)+As(V)] bioavailability. Removal of iAs from aqueous solutions by these strains was evaluated and their effect on iAs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee05f9aa3949fc23a2e65d3c520f9323
https://doi.org/10.1016/j.lwt.2020.109272
https://doi.org/10.1016/j.lwt.2020.109272
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Marking of titanium dioxide‐containing ABS polymeric samples was accomplished using a UV laser that induces a white to grey color change with only a minor alteration of the plastic material. The characterization of this marking process has been con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90d80b96424766da9a0efffb98edfcfb
http://hdl.handle.net/10261/181490
http://hdl.handle.net/10261/181490
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cfa8762cab6ac7ed92eeaf5fbd491ee
http://hdl.handle.net/10261/211115
http://hdl.handle.net/10261/211115
Publikováno v:
Food and Chemical Toxicology. 44:1901-1908
Total arsenic, inorganic arsenic, lead and cadmium contents were determined in 112 samples of seaweed preparations sold in Spain (seaweed packed in plastic or cardboard box, seaweed in the form of tablets and concentrates, foods containing seaweed, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::151d10c5b99a0b47b42de460c62beb41
https://doi.org/10.1016/j.fct.2006.06.011
https://doi.org/10.1016/j.fct.2006.06.011
Autor:
Dinoraz Vélez, I. Urieta, Mary Luz Macho, María Jesús Clemente, M. Angeles Suner, M. Jalón, Rosa Montoro, Vicenta Devesa
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:924-932
A study was carried out to determine organic species of arsenic in the main varieties of seafood consumed in the Basque country (Spain). The concentrations of arsenobetaine (AB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenocholine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e3ab89c9983484aa66cc3254c4ea2b6
https://doi.org/10.1021/jf011026s
https://doi.org/10.1021/jf011026s