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Chunying ChenChinese Academy of Sciences, Beijing, China
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Applications for the food industry and toxicological issues surrounding nanotechnology
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Maria Beatriz de la CalleInstitute for Reference Materials and Measurements, Geel, EC
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Internal and external quality control for the determination of trace elements in food
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Sue Fairweather-TaitUniversity of East Anglia, Norwich, UK
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Selenium biomarkers and immune function: results of a human intervention study
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Kevin A. FrancesconiKarl-Franzens University, Graz, Austria
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Arsenic species in seafood: origin and human health implications
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Philippe GrandjeanUniversity of Southern Denmark, Odense, Denmark
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Pitfalls in assessing adverse health effects of methylmercury in seafood
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Ian J. GriffinBaylor College of Medicine, Houston, Texas, USA
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Using stable isotopes to study trace mineral metabolism in children
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Nancy F. KrebsUniversity of Colorado School of Medicine, Denver, Colorado, USA
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Zinc deficiency in infants and young children: current perspectives on sustainable solutions
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Erik H. LarsenTechnical University of Denmark, Søborg, Denmark
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Detection and characterisation of inorganic nanoparticles in life science studies
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Bo L. LönnerdalUniversity of California, Davis, California, USA
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Alternative pathways for iron absorption from foods
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Alberto MantovaniIstituto Superiore di Sanità, Rome, Italy
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Organic forms of trace elements as feed additives: assessment of risks and benefits for farm animals and consumers
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Margaret RaymanUniversity of Surrey, Guildford, UK
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Food chain Se and human health: the complexity of optimal intake
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Alfredo Sanz-MedelUniversity of Oviedo, Oviedo, Spain
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Speciation and isotope pattern deconvolution for ICP-MS quantitative studies of minerals metabolism and supplementation
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Joanna SzpunarCNRS-Pau, Pau, France
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State-of-the-art analytical techniques for element speciation studies in food and food supplements
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Hu QiuhuiNanjing Agricultural University, Nanjing, China
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Insights onto selenium fertilization on tea plant and rice and chemoprevention of Se-enriched food
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Marie VahterKarolinska Institutet, Stockholm, Sweden
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Gender differences in susceptibility to cadmium in food
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