T. Charette

Mapping metal (Hg, As, Se), lipid and protein levels within fish muscular system in two fish species (Striped Bass and Northern Pike).

M. Amyot, M. Rosabal, T. Charette, 2020, Chemosphere.

Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans.

B. Shapiro, M. Leclerc, C. Girard, 2018, The Science of the total environment.

Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna

M. Amyot, J. Matte, M. Rosabal, 2021, Toxics.

Effects of Speciation, Cooking and Changes in Bioaccessibility on Methylmercury Exposure Assessment for Contrasting Diets of Fish and Marine Mammals

G. Kaminski, M. Amyot, M. Rosabal, 2021, International journal of environmental research and public health.