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Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. <i>J. Food Sci. Technol. 58</i>: 4646-4653. <a href=\"https://hdl.handle.net/10.1007/s13197-020-04952-y\" target=\"_blank\">https://hdl.handle.net/10.1007/s13197-020-04952-y</a>","AutID":446804,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":338070,"RR":"<b>Douny, C.; Benmedjadi, S.; Brose, F.; Afé, O.H.I.; Igout, A.; Hounhouigan, D.J.; Anihouvi, V.B.; Scippo, M.-L.</b> (2019). Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: application to Beninese grilled pork samples. <i>Food Anal. Methods 12(10)</i>: 2392-2400. <a href=\"https://hdl.handle.net/10.1007/s12161-019-01587-4\" target=\"_blank\">https://hdl.handle.net/10.1007/s12161-019-01587-4</a>","AutID":453124,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":285458,"RR":"<b>Dorneles, P.R.; Lailson-Brito, J.; Bisi, T.L.; Domit, C.; Barbosa, L.A.; Meirelles, A.C.O.; Carvalho, V.L.; Malm, O.; Azevedo, A.F.; Brose, F.; Das, K.; Scippo, M.-L.</b> (2016). Guiana dolphins (<i>Sotalia guianensis</i>) and DR-CALUX for screening coastal Brazilian environments for dioxins and related compounds. <i>Arch. Environ. Contam. Toxicol. 71(3)</i>: 336-346. <a href=\"https://dx.doi.org/10.1007/s00244-016-0299-z\" target=\"_blank\">https://dx.doi.org/10.1007/s00244-016-0299-z</a>","AutID":256426,"MonDate":null,"AnaDate":2016,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":257164,"RR":"<b>Imazaki, P.H.; Brose, F.; Jauniaux, T.; Das, K.; Muller, M.; Scippo, M.-L.</b> (2015). Estrogenic evaluation and organochlorine identification in blubber of North Sea Harbour Porpoise (<i>Phocoena phocoena</i>) stranded on the North Sea coast. <i>Biomed. Res. Int. 2015(438295)</i>: 14 pp. <a href=\"https://dx.doi.org/10.1155/2015/438295\" target=\"_blank\">https://dx.doi.org/10.1155/2015/438295</a>","AutID":222594,"MonDate":null,"AnaDate":2015,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":290886,"RR":"<b>Kpoclou, E.Y.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Douny, C.; Brose, F.; Scippo, M.-L.</b> (2014). Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. <i>Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 31(7)</i>: 1212-1218. <a href=\"https://dx.doi.org/10.1080/19440049.2014.916422\" target=\"_blank\">https://dx.doi.org/10.1080/19440049.2014.916422</a>","AutID":280374,"MonDate":null,"AnaDate":2014,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}],"OtherRef":[{"BRefID":290883,"RR":"<b>Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2013). 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