Percorrer por autor Fernandes, José O.
Mostrar resultados 1-5 de 5.
| Data | Título | Autor(es) | Tipo | Acesso |
| 2018 | Assessing the effects of seawater temperature and pH on the bioaccumulation of emerging chemical contaminants in marine bivalves | Luísa Maulvault, Ana; Camacho, Carolina; Barbosa, Vera; Alves, Ricardo; Anacleto, Patrícia; Fogaça, Fabiola; Kwadijk, Christiaan; Kotterman, Michiel; Cunha, Sara C.; Fernandes, José O.; Rasmussen, Rie R.; Sloth, Jens J.; Aznar-Alemany, Òscar; Eljarrat, Ethel; Barceló, Damià; Marques, António | article |  |
| 2018 | Effects of steaming on contaminants of emerging concern levels in seafood | Barbosa, Vera; Luísa Maulvault, Ana; Alves, Ricardo N.; Kwadijk, Christian; Kotterman, Michiel; Tediosi, Alice; Fernández-Tejedor, Margarita; Sloth, Jens J.; Granby, Kit; Rasmussen, Rie R.; Robbens, Johan; De Witte, Bavo; Trabalón, Laura; Fernandes, José O.; Cunha, Sara C.; Marques, António | article | |
| 2017 | Exploration of the phycoremediation potential of Laminaria digitata towards diflubenzuron, lindane, copper and cadmium in a multitrophic pilot-scale experiment | Anacleto, Patrícia; van den Heuvel, Freek H. M.; Oliveira, C.; Rasmussen, Rie R.; Fernandes, José O.; Sloth, Jens J.; Barbosa, Vera; Alves, Ricardo N.; Marques, António; Cunha, Sara C. | article | |
| 2018 | Integrated multi-biomarker responses of juvenile seabass to diclofenac, warming and acidification co-exposure | Luísa Maulvault, Ana; Barbosa, Vera; Alves, Ricardo; Anacleto, Patrícia; Camacho, Carolina; Cunha, Sara; Fernandes, José O.; Ferreira, Pedro Pousão; Rosa, Rui; Marques, António; Diniz, Mário S. | article | |
| 2018 | Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets | Alves, Ricardo N.; Luísa Maulvault, Ana; Barbosa, Vera L.; Fernandez-Tejedor, Margarita; Tediosi, Alice; Kotterman, Michiel; van den Heuvel, Fredericus H.M.; Robbens, Johan; Fernandes, José O.; Romme Rasmussen, Rie; Sloth, Jens J.; Marques, António | article | |
