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International Journal of Environmental Health Research Volume 34, 2024 - Issue 1
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Review Article

Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques

Neda Mollakhalili-Meybodia Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran;b Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
,
Sima Tahmouzia Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
,
Fardin Javanmardic Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
Amene Nematollahid Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, IranCorrespondence[email protected]
&
Amin Mousavi Khaneghahe Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, PolandCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-5769-0004
ORCID Icon
Pages 367-384 | Received 14 Sep 2022, Accepted 14 Nov 2022, Published online: 22 Nov 2022

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Neda Pasalari, Hamid Reza Ghaffari, Mohammad Borzoei, Zohreh Kamari, Fereshteh Mehri, Yadolah Fakhri, Trias Mahmudiono & Amin Mousavi Khaneghah. (2023) Potentially toxic elements (PTES) concentration in anchovy fish sauce from Hormozgan province, Iran: a probabilistic health risk study. International Journal of Environmental Analytical Chemistry 0:0, pages 1-16.
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