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Citations (33)
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Sara Mohamadi, Trias Mahmudiono, Tayebeh Zienali, Parisa Sadighara, Bijan Omidi, Intissar Limam & Yadolah Fakhri. (2022) Probabilistic health risk assessment of heavy metals (Cd, Pb, and As) in Cocoa powder (Theobroma cacao) in Tehran, Iran market. International Journal of Environmental Health Research 0:0, pages 1-16.
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Daniel Bravo, Margareth Santander, Jader Rodríguez, Sebastian Escobar, Gideon Ramtahal & Rachel Atkinson. (2022) ‘From soil to chocolate bar’: identifying critical steps in the journey of cadmium in a Colombian cacao plantation. Food Additives & Contaminants: Part A 39:5, pages 949-963.
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Rafaella Regina Alves Peixoto, Andrea Oliveira & Solange Cadore. (2018) Risk assessment of cadmium and chromium from chocolate powder. Food Additives & Contaminants: Part B 11:4, pages 256-263.
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Articles from other publishers (30)
Hester Blommaert, Géraldine Sarret, Eduardo Chavez, Erik Smolders & Ruth Vanderschueren. (2024) Cadmium speciation in cacao beans changes during a fermentation-like incubation. Food Chemistry 431, pages 137068.
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Ahmed G. Darwish, Islam El-Sharkawy, Chunya Tang, Qinchun Rao & Juzhong Tan. (2023) Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace. Foods 12:17, pages 3153.
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Irene Martinez-Morata, Marisa Sobel, Maria Tellez-Plaza, Ana Navas-Acien, Caitlin G. Howe & Tiffany R. Sanchez. (2023) A State-of-the-Science Review on Metal Biomarkers. Current Environmental Health Reports 10:3, pages 215-249.
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Ruth Vanderschueren, Jasmien Doevenspeck, Lieselot Goethals, Mirjana Andjelkovic, Nadia Waegeneers & Erik Smolders. (2023) The contribution of cacao consumption to the bioaccessible dietary cadmium exposure in the Belgian population. Food and Chemical Toxicology 172, pages 113599.
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Ruth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, Jan A. Delcour & Erik Smolders. (2023) Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs. Food Chemistry 398, pages 133899.
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Yu Yang, Ahmed G. Darwish, Islam El-Sharkawy, Qibing Zhu, Shangpeng Sun & Juzhong Tan. (2022) Rapid determination of the roasting degree of cocoa beans by extreme learning machine (ELM)-based imaging analysis. Journal of Agriculture and Food Research 10, pages 100437.
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Leila Bouida, Mohd Rafatullah, Abdelfateh Kerrouche, Mohammad Qutob, Abeer M. Alosaimi, Hajer S. Alorfi & Mahmoud A. Hussein. (2022) A Review on Cadmium and Lead Contamination: Sources, Fate, Mechanism, Health Effects and Remediation Methods. Water 14:21, pages 3432.
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Marielita Arce-Inga, Alex Ricardo González-Pérez, Elgar Hernandez-Diaz, Beimer Chuquibala-Checan, Antony Chavez-Jalk, Kelvin James Llanos-Gomez, Santos Triunfo Leiva-Espinoza, Segundo Manuel Oliva-Cruz & Liz Marjory Cumpa-Velasquez. (2022) Bioremediation Potential of Native Bacillus sp. Strains as a Sustainable Strategy for Cadmium Accumulation of Theobroma cacao in Amazonas Region. Microorganisms 10:11, pages 2108.
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Daniel E. Bustos, Juan A. Toro, Marisol Briceño & Ricardo E. Rivas. (2022) Use of slow atomization ramp in high resolution continuum source graphite furnace atomic absorption spectrometry for the simultaneous determination of Cd and Ni in slurry powdered chocolate samples. Talanta 247, pages 123547.
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Fatma HEPSAĞ & İbrahim HAYOĞLU. (2022) Sütlü Çikolatalarda Kurşun ve Kadmiyum Elementlerinin ICP-OES ile Tespiti ve Metod Validasyon ÇalışmasıDetermination of Lead and Cadmium Elements in Milk Chocolate with ICP-OES and Method Validation Study. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 5:2, pages 871-884.
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Simona Jaćimović, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović & Nebojša Đ. Pantelić. (2022) Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. Foods 11:10, pages 1445.
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Ruth Vanderschueren, David Argüello, Hester Blommaert, Daniela Montalvo, Fiorella Barraza, Laurence Maurice, Eva Schreck, Rainer Schulin, Caleb Lewis, José Luis Vazquez, Pathmanathan Umaharan, Eduardo Chavez, Geraldine Sarret & Erik Smolders. (2021) Mitigating the level of cadmium in cacao products: Reviewing the transfer of cadmium from soil to chocolate bar. Science of The Total Environment 781, pages 146779.
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Ekpor Anyimah-Ackah, Isaac Williams Ofosu, Herman Erick Lutterodt & Godfred Darko. (2021) Health Benefit: Risk Assessment of Trace and Essential Elements Found in Cocoa Beans and Derived Products. Chemistry Africa 4:2, pages 299-312.
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Ana Paula Ferreira de Oliveira, Raquel Fernanda Milani, Priscilla Efraim, Marcelo Antonio Morgano & Silvia Amelia Verdiani Tfouni. (2021) Cd and Pb in cocoa beans: Occurrence and effects of chocolate processing. Food Control 119, pages 107455.
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Caleb Lewis, Adrian M. Lennon, Gaius Eudoxie, Paramasivam Sivapatham & Pathmanathan Umaharan. (2021) Plant metal concentrations in Theobroma cacao as affected by soil metal availability in different soil types. Chemosphere 262, pages 127749.
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Eileen Abt & Lauren Posnick Robin. (2020) Perspective on Cadmium and Lead in Cocoa and Chocolate. Journal of Agricultural and Food Chemistry 68:46, pages 13008-13015.
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Benjamin W. Redan & Lauren S. Jackson. (2020) Overview of the American Chemical Society Symposium on Metals and Trace Elements in Food Safety, Health, and Food Quality. Journal of Agricultural and Food Chemistry 68:46, pages 12773-12775.
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Jimmy Aurelio Rosales-Huamani, Jorge Luis Breña-Ore, Svitlana Sespedes-Varkarsel, Luis Huamanchumo de la Cuba, Luis Centeno-Rojas, Alonso Otiniano-Zavala, Joseps Andrade-Choque, Santiago Valverde-Espinoza & Jose Luis Castillo-Sequera. (2020) Study to Determine Levels of Cadmium in Cocoa Crops Applied to Inland Areas of Peru: “The Case of the Campo Verde-Honoria Tournavista Corridor”. Agronomy 10:10, pages 1576.
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Naga Raju Maddela, Dhatri Kakarla, Luz Cecilia García, Sagnik Chakraborty, Kadiyala Venkateswarlu & Mallavarapu Megharaj. (2020) Cocoa-laden cadmium threatens human health and cacao economy: A critical view. Science of The Total Environment 720, pages 137645.
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Carolin Fechner, Matthias Greiner, Helmut Heseker & Oliver Lindtner. (2019) Refinement of dietary exposure assessment using origin-related scenarios. Journal of Exposure Science & Environmental Epidemiology 30:3, pages 492-503.
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Simona Bo, Maurizio Fadda, Debora Fedele, Marianna Pellegrini, Ezio Ghigo & Nicoletta Pellegrini. (2020) A Critical Review on the Role of Food and Nutrition in the Energy Balance. Nutrients 12:4, pages 1161.
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Maribel Alexandra Quelal‐Vásconez, María Jesús Lerma‐García, Édgar Pérez‐Esteve, Pau Talens & José Manuel Barat. (2020) Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 448-478.
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Heather R. Schaefer, Sherri DennisSuzanne Fitzpatrick. (2020) Cadmium: Mitigation strategies to reduce dietary exposure. Journal of Food Science 85:2, pages 260-267.
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Ruth Vanderschueren, Vincent De Mesmaeker, Sandra Mounicou, Marie-Pierre Isaure, Emmanuel Doelsch, Daniela Montalvo, Jan A. Delcour, Eduardo Chavez & Erik Smolders. (2020) The impact of fermentation on the distribution of cadmium in cacao beans. Food Research International 127, pages 108743.
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Sean R. Scott, Kate E. Smith, Christa Dahman, Patrick R. Gorski, Scott V. Adams & Martin M. Shafer. (2019) Cd isotope fractionation during tobacco combustion produces isotopic variation outside the range measured in dietary sources. Science of The Total Environment 688, pages 600-608.
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Ruth Vanderschueren, Daniela Montalvo, Bart De Ketelaere, Jan A. Delcour & Erik Smolders. (2019) The elemental composition of chocolates is related to cacao content and origin: A multi-element fingerprinting analysis of single origin chocolates. Journal of Food Composition and Analysis 83, pages 103277.
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Carolin Fechner, Matthias Greiner, Helmut Heseker & Oliver Lindtner. (2019) Dietary exposure assessment of aluminium and cadmium from cocoa in relation to cocoa origin. PLOS ONE 14:6, pages e0217990.
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Ekpor Anyimah-Ackah, Isaac W Ofosu, Herman E Lutterodt & Godfred Darko. (2019) Exposures and risks of arsenic, cadmium, lead, and mercury in cocoa beans and cocoa-based foods: a systematic review. Food Quality and Safety 3:1, pages 1-8.
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Andrew Taylor, Nicola Barlow, Martin P. Day, Sarah Hill, Nicholas Martin & Marina Patriarca. (2019) Atomic Spectrometry Update: review of advances in the analysis of clinical and biological materials, foods and beverages. Journal of Analytical Atomic Spectrometry 34:3, pages 426-459.
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Yohei Kataoka, Takahiro Watanabe, Kyoko Hayashi & Hiroshi Akiyama. (2018) Surveillance of Cadmium Concentration in Chocolate and Cocoa Powder Products Distributed in Japan国内流通するチョコレートとココア粉末製品中のカドミウム濃度の実態調査. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 59:6, pages 269-274.
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