Publikationen, an denen er mitarbeitet Dailos Manuel González Weller (51)


  1. A Limited Survey of Metal Content in Blue Jack Mackerel (Trachurus picturatus) Obtained from Markets in the Canary Islands

    Journal of Food Protection, Vol. 81, Núm. 2, pp. 202-208

  2. Aguas de consumo humano, vigilancia y control de calidad: manual de prácticas de laboratorio

    Estrella Nicar

  3. Classification of Spanish red wines using artificial neural networks with enological parameters and mineral content

    American Journal of Enology and Viticulture, Vol. 69, Núm. 2, pp. 167-175

  4. Contenido de macroelementos, elementos traza y metales tóxicos en mieles comerciales

    Journal of Negative and No Positive Results: JONNPR, Vol. 3, Núm. 10, pp. 753-767

  5. Evaluación del riesgo toxicológico de los alimentos: manual de problemas

    S. Montelongo

  6. Exposure to metals from artisanal cheeses made with goat’s milk

    Journal of Food Protection, Vol. 81, Núm. 12, pp. 1950-1955

  7. Metal concentrations in wild-harvested phaeophyta seaweed from the atlantic ocean (Canary Islands, Spain)

    Journal of Food Protection, Vol. 81, Núm. 7, pp. 1165-1170

  8. Metal contents in the most widely consumed commercial preparations of four different medicinal plants (Aloe, Senna, ginseng, and ginkgo) from Europe

    Biological Trace Element Research, Vol. 186, Núm. 2, pp. 562-567

  9. Metals in Diplodus sargus cadenati and Sparisoma cretense—a risk assessment for consumers

    Environmental Science and Pollution Research, Vol. 25, Núm. 3, pp. 2630-2642

  10. Metals in food products with rising consumption (brewer's yeast, wheat bran, oat bran, sesame seeds, flaxseeds, chia seed). A nutritional and toxicological evaluation

    Journal of Functional Foods, Vol. 48, pp. 558-565

  11. Trace element and toxic metal intake from the consumption of canned mushrooms marketed in Spain

    Environmental Monitoring and Assessment, Vol. 190, Núm. 4


  1. Aluminium Exposure Through the Diet

    HSOA Journal of Food Science and Nutrition, Vol. 3, Núm. 2, pp. 1 - 10