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Journal of the American College of Nutrition|June 20, 2002
The impact of consumer food biotechnology training on knowledge and attitudeCharles R Santerre, Krisanna L MachtmesJournal of Food Protection|May 5, 2019
The Decomposition of Daminozide (Alar) to Form Unsymmetrical Dimethylhydrazine (UDMH) in Heated, pH Adjusted, Canned SolutionsCharles R Santerre, Jerry N Cash, Matthew J ZabikJournal of the Science of Food and Agriculture|July 22, 2014
A comparison of actual versus stated label amounts of EPA and DHA in commercial omega-3 dietary supplements in the United StatesAlison C Kleiner, Dennis P Cladis, Charles R SanterreJournal of Food Protection|September 9, 2014
Mercury content in commercially available finfish in the United StatesDennis P Cladis, Alison C Kleiner, Charles R SanterreJournal of Food Science|May 25, 2016
Modified Dietary Fiber from Cassava Pulp and Assessment of Mercury Bioaccessibility and Intestinal Uptake Using an In Vitro Digestion/Caco-2 Model SystemNatta Kachenpukdee, Charles R Santerre, Mario G Ferruzzi, et al.Journal of Food Protection|June 15, 2019
Changes in Dieldrin and p,p'-DOE Residues Following Cooking of Channel CatfishNitin Khanna, Charles R Santerre, Dehai Xu, et al.Journal of Food Protection|February 25, 2015
Postharvest correlation between swordfish (Xiphius gladius) size and mercury concentration in edible tissuesDennis P Cladis, Rongrong Zhang, Xi Tan, et al.Lipids|August 11, 2014
Fatty acid profiles of commercially available finfish fillets in the United StatesDennis P Cladis, Alison C Kleiner, Helene H Freiser, et al.Biomed Research International|August 25, 2015
Green Tea Increases the Concentration of Total Mercury in the Blood of Rats following an Oral Fish Tissue BolusElsa M Janle, Helene Freiser, Christopher Manganais, et al.Pageof 1