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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 4
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Articles

Nickel in foods sampled on the Belgian market: identification of potential contamination sources

Mehrnoosh BabaahmadifooladiDepartment of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, BelgiumCorrespondence[email protected]
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Liesbeth JacxsensDepartment of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, BelgiumView further author information
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Bruno De MeulenaerDepartment of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, BelgiumView further author information
&
Gijs Du LaingDepartment of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, BelgiumView further author information
Pages 607-621 | Received 03 Nov 2019, Accepted 21 Dec 2019, Published online: 30 Jan 2020

Citations (11)

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Luc Schuler, Danny Zust, Georges Dahm & Fabienne Clabots. (2023) Nickel in foodstuffs available on the Luxembourgish market and dietary intake. Food Additives & Contaminants: Part B 16:4, pages 350-360.
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Mehrnoosh Babaahmadifooladi & Liesbeth Jacxsens. (2021) Chronic dietary exposure to nickel from selected foods consumed in Belgium. Food Additives & Contaminants: Part A 38:1, pages 95-112.
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Articles from other publishers (9)

Adnan Mustafa, Usman Zulfiqar, Muhammad Zahid Mumtaz, Maja Radziemska, Fasih Ullah Haider, Jiri Holatko, Tereza Hammershmiedt, Muhammad Naveed, Hassan Ali, Antonin Kintl, Qudsia Saeed, Jiri Kucerik & Martin Brtnicky. (2023) Nickel (Ni) phytotoxicity and detoxification mechanisms: A review. Chemosphere 328, pages 138574.
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Magdalena Zemelka-Wiacek. (2022) Metal Allergy: State-of-the-Art Mechanisms, Biomarkers, Hypersensitivity to Implants. Journal of Clinical Medicine 11:23, pages 6971.
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Mehrnoosh Babaahmadifooladia, Ediu Carlos da Silva Junior, Tom Van de Wiele, Gijs Du Laing & Liesbeth Jacxsens. (2022) Probabilistic chronic dietary exposure assessment adjusted for bioaccessible fraction to metals by consumption of seaweed and derived foods. Food Chemistry 395, pages 133588.
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Constantina Grigoriou, Danae Costopoulou, Irene Vassiliadou, Sotirios Karavoltsos, Aikaterini Sakellari, Evangelos Bakeas & Leondios Leondiadis. (2022) Polycyclic aromatic hydrocarbons and trace elements dietary intake in inhabitants of Athens, Greece, based on a duplicate portion study. Food and Chemical Toxicology 165, pages 113087.
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Bernardo Duarte, Eduardo Feijão, Márcia Vaz Pinto, Ana Rita Matos, Anabela Silva, Andreia Figueiredo, Vanessa F. Fonseca, Patrick Reis-Santos & Isabel Caçador. (2022) Nutritional valuation and food safety of endemic mediterranean halophytes species cultivated in abandoned salt pans under a natural irrigation scheme. Estuarine, Coastal and Shelf Science 265, pages 107733.
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Agneta Oskarsson & Jan Alexander. 2022. Handbook on the Toxicology of Metals. Handbook on the Toxicology of Metals 183 207 .
Ali El-Naggar, Naveed Ahmed, Ahmed Mosa, Nabeel Khan Niazi, Balal Yousaf, Anket Sharma, Binoy Sarkar, Yanjiang Cai & Scott X. Chang. (2021) Nickel in soil and water: Sources, biogeochemistry, and remediation using biochar. Journal of Hazardous Materials 419, pages 126421.
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Mehrnoosh Babaahmadifooladi, Liesbeth Jacxsens, Tom Van de Wiele, Ediu Carlos da Silva Júnior & Gijs Du Laing. (2021) Assessment of bioaccessible and dialyzable fractions of nickel in food products and their impact on the chronic exposure of Belgian population to nickel. Food Chemistry 342, pages 128210.
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Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús del Mazo, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Thierry Guérin, Peter Massanyi, Henk Van Loveren, Katleen Baert, Petra Gergelova & Elsa Nielsen. (2020) Update of the risk assessment of nickel in food and drinking water. EFSA Journal 18:11.
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