Environmental contaminants of emerging concern in seafood – European database on contaminant levels

Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food

Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle Proteins

Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab

Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability

Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury