SPEciation and dynamiCs of TRace Elements

Project Information

SPECTRE

Grant agreement ID: 795614

DOI

10.3030/795614

Project closed

EC signature date 23 February 2018

Start date 1 June 2018

End date 31 August 2020

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 204 025,50

EU contribution

€ 204 025,50

Coordinated by

CENTRE DE COOPERATION INTERNATIONALE EN RECHERCHE AGRONOMIQUE POUR LEDEVELOPPEMENT - C.I.R.A.D. EPIC
France

CORDIS provides links to public deliverables and publications of HORIZON projects.

Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Publications

Peer reviewed articles (3)

Zinc Speciation in Organic Waste Drives Its Fate in Amended Soils

Author(s): Nounagnon Richard Hodomihou, Frédéric Feder, Samuel Legros, Thiago Augusto Formentini, Enzo Lombi, Emmanuel Doelsch
Published in: Environmental Science & Technology, Issue 54/19, 2020, Page(s) 12034-12041, ISSN 0013-936X
Publisher: American Chemical Society
DOI: 10.1021/acs.est.0c02721?ref=pdf

In Vitro , in Vivo, and Spectroscopic Assessment of Lead Exposure Reduction via Ingestion and Inhalation Pathways Using Phosphate and Iron Amendments

Author(s): Farzana Kastury, Euan Smith, Emmanuel Doelsch, Enzo Lombi, Martin Donnelley, Patricia L. Cmielewski, David W. Parsons, Kirk G. Scheckel, David Paterson, Martin D. de Jonge, Carina Herde, Albert L. Juhasz
Published in: Environmental Science & Technology, Issue 53/17, 2019, Page(s) 10329-10341, ISSN 0013-936X
Publisher: American Chemical Society
DOI: 10.1021/acs.est.9b02448

The impact of fermentation on the distribution of cadmium in cacao beans

Author(s): Ruth Vanderschueren, Vincent De Mesmaeker, Sandra Mounicou, Marie-Pierre Isaure, Emmanuel Doelsch, Daniela Montalvo, Jan A. Delcour, Eduardo Chavez, Erik Smolders
Published in: Food Research International, Issue 127, 2020, Page(s) 108743, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/j.foodres.2019.108743