<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Karavoltsos, S.</style></author><author><style face="normal" font="default" size="100%">Sakellari, A.</style></author><author><style face="normal" font="default" size="100%">Dimopoulos, M.</style></author><author><style face="normal" font="default" size="100%">Dasenakis, M.</style></author><author><style face="normal" font="default" size="100%">M. Scoullos</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cadmium content in foodstuffs from the Greek market</style></title><secondary-title><style face="normal" font="default" size="100%">Food Additives and Contaminants</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">cadmium</style></keyword><keyword><style  face="normal" font="default" size="100%">Food contaminants content</style></keyword><keyword><style  face="normal" font="default" size="100%">Greece</style></keyword><keyword><style  face="normal" font="default" size="100%">Heavy metal analysis</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2002</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2002</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">https://www.scopus.com/inward/record.uri?eid=2-s2.0-0036809168&amp;doi=10.1080%2f02652030210136973&amp;partnerID=40&amp;md5=2763aed029b478aa51fd2cd0bd222141</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">19</style></volume><pages><style face="normal" font="default" size="100%">954 - 962</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Determinations of the cadmium content of a wide variety of foodstuffs from the Greek market were carried out. The values detected ranged from &amp;lt;0.1 ng g-1 in alcoholic beverages to 1595.8 ng g-1 in large snails. The highest values were observed in molluscs and crustaceans (117.4ng g-1), followed by leafy vegetables (28.3 ng g-1), potatoes (22.3 ng g-1) and organs and offal (20.7 ng g-1), whereas the other food categories had a lower cadmium content. The results are comparable with those from the rest of Europe. Preliminary analytical data on the cadmium content of food samples of organic cultivation showed significantly lower values compared with those of samples of conventional produce.</style></abstract><issue><style face="normal" font="default" size="100%">10</style></issue><notes><style face="normal" font="default" size="100%">Cited By :52Export Date: 21 February 2017</style></notes></record></records></xml>