Special Issue II ‘Nutritious, safe and sustainable solutions for seafood industry and consumers of tomorrow‘ in the journal Food and Chemical Toxicology.
Oliveira H, Blocquel C, Santos M, Fretigny M, … Maria Leonor Nunes ML. (2021). Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. Food and Chemical Toxicology, 155, 112431.
DOI: doi.org/10.1016/j.fct.2021.112431
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Marquès M, Carmen M.Torres CM. García-Fernández F, Mantur-Vierendeel A, Roe M, Wilson AM, Reuver M, Nadal M, Domingo JL. (2021). FishChoice 2.0: information on health benefits/risks and sustainability for seafood consumers. Food and Chemical Toxicology, 155, 112387.
DOI: doi.org/10.1016/j.fct.2021.112387
Repository links: Article | Data available through FishChoice
Deconinck D, Hostens K, Taverniers I, Volckaert F AM, Robbens J, Derycke S. (2021). Identification and semi-quantification of Atlantic salmon in processed and mixed seafood products using Droplet Digital PCR (ddPCR). Food and Chemical Toxicology, 154, 112329.
DOI: doi.org/10.1016/j.fct.2021.112329
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Ferraris F, Iacoponi F, Raggi A, Baldi F, Fretigny M, Mantovani A, Cubadda F. (2021). Essential and toxic elements in sustainable and underutilized seafood species and derived semi-industrial ready-to-eat products. Food and Chemical Toxicology, 154, 112331.
DOI: doi.org/10.1016/j.fct.2021.112331
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Cunha SC, Siminel D, Guàrdia MD, López de Alda M, López-Garcia E, Muñoz I, Ferreira R, Eljarrat E, Fernandes JO. (2021). Effect of processing smoked salmon on contaminant contents. Food and Chemical Toxicology, 153, 112276.
DOI: doi.org/10.1016/j.fct.2021.112276
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Estévez A, Camacho C, Correia T, Barbosa V, Marques A, Lourenço H, Serrano C, Sapata M, Duarte MP, Pires C, Gonçalves A, Nunes ML, Oliveira H. (2021). Strategies to reduce sodium levels in European seabass sausages. Food and Chemical Toxicology, 153, 112262.
DOI: doi.org/10.1016/j.fct.2021.112262
Repository links: Article | Data
Sobczak M, Panicz R, Eljasik P, Sadowski J, Tórz A, Żochowska-Kujawska J, Barbosa V, Dias J, Marques A. (2021). Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients. Food and Chemical Toxicology, 151, 112146.
DOI: doi.org/10.1016/j.fct.2021.112197
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Eljasik P, Panicz R, Sobczak M, Sadowski J, Tórz A, Barbosa V, Marques A, Dias J. (2021). Structural and molecular indices in common carp (Cyprinus carpio L.) fed n-3 PUFA enriched diet. Food and Chemical Toxicology, 151, 112146.
DOI: doi.org/10.1016/j.fct.2021.112146
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Sacchettini G, Castellini G, Graffigna G, Hung Y, Lambri M, Marques A, Perrella F, Savarese M, Verbeke W, Capri E. (2021). Assessing consumers’ attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy. Science of The Total Environment, 789, 148049.
DOI: doi.org/10.1016/j.scitotenv.2021.148049
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Special Issue I ‘Eco-innovative sustainable solutions for the seafood industry: Findings & Challenges’ in the journal Food and Chemical Toxicology.
Granby K, Amlund H, Valente LMP, Dias J, Adoff G, Sousa V, Marques A, Sloth JJ, Larsen BK. (2020). Growth performance, digestibility and biofortification of nutrients and metals of rainbow trout (Onchorynchus mykiss) fed blends with iodine rich sugar kelp (Saccharina latissima). Food and Chemical Toxicology, 139, 111330.
DOI: doi.org/10.1016/j.fct.2020.111387
Repository links: Article | Data
Barbosa V, Maulvault LA, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna A, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. (2020). Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value. Food and Chemical Toxicology, 139, 111330.
DOI: doi.org/10.1016/j.fct.2020.111330
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Ferreira M, Larsen BK, Granby K, Cunha SC, Monteiro C, Fernandes JO, Nunes ML, Marques A, Dias J, Cunha I, Castro LFC, Valente LMP. (2020). Diets supplemented with Saccharina latissima influence the expression of genes related to lipid metabolism and oxidative stress modulating rainbow trout (Oncorhynchus mykiss) fillet composition. Food and Chemical Toxicology, 139, 111332.
DOI: doi.org/10.1016/j.fct.2020.111332
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Artabe A B, Cunha-Silva H, Barranco A. (2020). Enzymatic assays for the assessment of toxic effects of halogenated organic contaminants in water and food. A review. Food and Chemical Toxicology, 139, 111677.
DOI: doi.org/10.1016/j.fct.2020.111677
Repository links: Article | Data n/a (review paper; no new data generated)
Sobczak M, Panicz R, Eljasik P, Sadowski J, Tórz A, Żochowska-Kujawska J, Barbosa V, Domingues V, Marques A, Dias J. (2020). Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA. Food and Chemical Toxicology, 139, 111261.
DOI: doi.org/10.1016/j.fct.2020.111261
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Eljasik P, Panicz R, Sobczak M, Sadowski J, Barbosa V, Marques A, Dias J. (2020). Plasma biochemistry, gene expression and liver histomorphology in common carp (Cyprinus carpio) fed with different dietary fat sources. Food and Chemical Toxicology, 139, 111300.
DOI: doi.org/10.1016/j.fct.2020.111300
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Campàs M, Reverté J, Rambla-Alegre M, Campbell K, Gerssen A, Diogène J. (2020) A fast magnetic bead-based colorimetric immunoassay for the detection of tetrodotoxins in shellfish. Food and Chemical Toxicology, 139, 111315.
DOI: doi.org/10.1016/j.fct.2020.111315
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Nielsen T, Mihnea M, Båth K, Cunha SC, Fereira R, Fernandes J O, Gonçalves A, Nunes M L, Oliveira H. (2020). New formulation for producing salmon pâté with reduced sodium content. Food and Chemical Toxicology, 139, 111509.
DOI: doi.org/10.1016/j.fct.2020.111546
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Muñoz I, Guàrdia M D, Arnau J, Dalgaard P, Bover S, Fernandes J O, Monteiro C, Cunha S C, Gonçalves A, Nunes M L, Oliveira H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar), Food and Chemical Toxicology, 139, 111554.
DOI: doi.org/10.1016/j.fct.2020.111554
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Younger AD, Neish A, Walker DI, Kaitlyn L. Jenkins KL, Lowther JA, Stapleton TA, Alves MT. (2020). Strategies to reduce norovirus (NoV) contamination from oysters under depuration conditions. Food and Chemical Toxicology, 143, 111509.
DOI: doi.org/10.1016/j.fct.2020.111509
Repository links: Article | Data
Lasagabaster A, Jiménez E, Lehnherr T, Miranda-Cadena K, Lehnherr H. (2020). Bacteriophage biocontrol to fight Listeria outbreaks in seafood. Food and Chemical Toxicology,145, 111682
DOI: doi.org/10.1016/j.fct.2020.111682
Repository links: Article | Data n/a (review paper; no new data generated)
Cabado AG, Lago J, González V, Blanco L, Paz B, Diogène J, Ferreres L, Rambla-Alegre M. (2020). Detoxification of paralytic shellfish poisoning toxins in naturally contaminated mussels, clams and scallops by an industrial procedure. Food and Chemical Toxicology, 139, 111386.
DOI: doi.org/10.1016/j.fct.2020.111386
Repository links: Article | Data
Deconinck D, Volckaert FAM, Hostens K, Panicz R, Eljasik P, Faria M, Monteiro CS, Robbens J, Derycke S. (2020). A high-quality genetic reference database for European commercial fishes reveals substitution fraud of processed Atlantic cod (Gadus morhua) and common sole (Solea solea) at different steps in the Belgian supply chain. Food and Chemical Toxicology, 139, 111471.
DOI: doi.org/10.1016/j.fct.2020.111417
Repository links: Article | Data
Popularized publications and conference proceedings
Cabado AG. (2019). Development and implementation of a detoxification procedure to reduce PSP toxins in mussels, 49th West European Fish Technologists’ Association (WEFTA 2019), Book of Abstracts, pg 68. Link
Blocquel C, (2019). Ensuring sustainable seafood, FMCG CEO, November 2019, MediaOne UK, pg 18. Link
Eljasik P & Sobczak M. (2019). Carp not only for Christmas, Magazyn Przemysłu Rybnego, 4 (130), 54-55. Link
Vincentini O, Ferraris F, Aureli F, Iacoponi F, Raggi A, Baldi F, Silano M, Mantovani A, Cubadda F. (2019). Risk-benefit assessment of fish consumption in Italy: connecting the dots to reduce uncertainty in assessment, International Conference on Food Contaminants (ICFC2019), Book of Abstracts (Ed Martins C., Vasco V., Assunção R., Alvito P.), pg 44. Link