This study aimed at the assessment of the impact of various culinary processes on the fate of
chromium (Cr) species (Cr (III) and Cr (VI)) in infant formula milk, semi-skimmed milk and …

This study reports the development and validation of a analytical approach for simultaneous
Cr (III) and Cr (VI) speciation analysis in bread and breakfast cereals using species specific …

This study presents the development, validation and application of a new analytical
approach for the simultaneous speciation analysis of Cr (III) and Cr (VI) in meat and dairy …

Numerous critical reviews have evaluated exposure to toxic and carcinogenic hexavalent
chromium (Cr (VI)) from a number of pathways; including workplace air, cement and …

Chromium can act either as an essential micronutrient or a chemical carcinogen, depending
on its oxidation state. Of the two most stable chromium oxidation states, Cr (VI) is a known …

In order to determine the health impact of chromium in dietary supplements, the Cr (III) and
Cr (VI) must be independently measured and verified with mass balance (sum of both …

Milk, dairy and cereal products are the main contributors to total chromium (Cr) dietary
exposure in France (up to 42% for children), but there have been no assessments regarding …

Chromium occurs naturally in different oxidation states. Amongst them, hexavalent
chromium is classified as both genotoxic and carcinogenic while trivalent chromium can be …

This study presents the optimisation through an experimental design then the validation of a
method to determine Cr (VI) in certain foodstuffs by high-performance ionic chromatography …

Chromium is an element with important biological characteristics, depending on its different
species. Cr (III) is considered as essential; however, the Cr (VI) form is classified as …