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Probabilistic intake assessment of multiple compounds as a tool to quantify the nutritional-toxicological conflict related to seafood consumption. <i>Chemosphere 71(6)</i>: 1056-1066. <a href=\"https://dx.doi.org/10.1016/j.chemosphere.2007.11.025\" target=\"_blank\">https://dx.doi.org/10.1016/j.chemosphere.2007.11.025</a>","AutID":144145,"MonDate":null,"AnaDate":2008,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":123367,"RR":"<b>Sioen, I.; Bilau, M.; Verdonck, F.; Verbeke, W.; Willems, J.; De Henauw, S.; Van Camp, J.</b> (2008). Probabilistic intake assessment of polybrominated diphenyl ethers and omega-3 fatty acids through fish consumption. <i>Mol. Nutr. Food Res. 52(2)</i>: 250-257. <a href=\"http://dx.doi.org/10.1002/mnfr.200700109\" target=\"_blank\">http://dx.doi.org/10.1002/mnfr.200700109</a>","AutID":144145,"MonDate":null,"AnaDate":2008,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":220345,"RR":"<b>Verbeke, W.; Vanhonacker, F.; Frewer, L.J.; Sioen, I.; De Henauw, S.; Van Camp, J.</b> (2008). Communicating risks and benefits from fish consumption: impact on Belgian consumers' perception and intention to eat fish. <i>Risk Analysis 28(4)</i>: 951-967. <a href=\"http://dx.doi.org/10.1111/j.1539-6924.2008.01075.x\" target=\"_blank\">http://dx.doi.org/10.1111/j.1539-6924.2008.01075.x</a>","AutID":144145,"MonDate":null,"AnaDate":2008,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":117486,"RR":"<b>Antonijevic, B.; Matthys, C.; Sioen, I.; Bilau, M.; Van Camp, J.; Willems, J.L.; De Henauw, S.</b> (2007). Simulated impact of a fish based shift in the population n-3 fatty acids intake on exposure to dioxins and dioxin-like compounds. <i>Food Chem. Toxicol. 45(11)</i>: 2279-2286","AutID":144145,"MonDate":null,"AnaDate":2007,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":116158,"RR":"<b>Sioen, I.; De Henauw, S.; Verdonck, F.; Van Thuyne, N.; Van Camp, J.</b> (2007). Development of a nutrient database and distributions for use in a probabilistic risk-benefit analysis of human seafood consumption. <i>J. food compos. anal. (Print) 20(8)</i>: 662-670. <a href=\"https://dx.doi.org/10.1016/j.jfca.2006.11.001\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfca.2006.11.001</a>","AutID":144145,"MonDate":null,"AnaDate":2007,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":116167,"RR":"<b>Sioen, I.; Van Camp, J.; Verdonck, F.A.M.; Van Thuyne, N.; Willems, J.L.; De Henauw, S.W.J.</b> (2007). 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Dietary intakes and food sources of fatty acids for Belgian women, focused on n-6 and n-3 polyunsaturated fatty acids. <i>Lipids 41(5)</i>: 415-422","AutID":144145,"MonDate":null,"AnaDate":2006,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":116197,"RR":"<b>Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J.</b> (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. <i>Food Chemistry 98(4)</i>: 609-617. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2005.06.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2005.06.026</a>","AutID":144145,"MonDate":null,"AnaDate":2006,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":116207,"RR":"<b>Verbeke, W.; Sioen, I.; Pieniak, Z.; Van Camp, J.; De Henauw, S.</b> (2005). Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption. <i>Public health nutr. 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