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Analysis of institutional authors

Munera-Picazo, SandraAuthor

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February 4, 2025
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Total and Inorganic Arsenic in Iranian Rice

Publicated to: JOURNAL OF FOOD SCIENCE. 80 (5): T1129-T1135 - 2015-05-01 80(5), DOI: 10.1111/1750-3841.12849

Authors:

Cano-Lamadrid, Marina; Munera-Picazo, Sandra; Burlo, Francisco; Hojjati, Mohammad; Carbonell-Barrachina, Angel A; Carbonell-Barrachina, Angel A
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Affiliations

Ramin Agr & Nat Resources Univ, Dept Food Sci & Technol, Mollasani, Ahwaz, Iran - Author
Univ Miguel Hernandez de Elche, Food Qual & Safety Grp CSA, Dept Agrofood Technol, Alicante 03312, Spain - Author

Abstract

It is well known that arsenic (As) exposure, particularly to inorganic species (i-As), has adverse effects on humans. Nowadays, the European Union (EU) has still not regulated the maximum residue limit of As in commercial samples of rice and rice-based products, although it is actively working on the topic. The European Food Safety Authority (EFSA) is collecting data on total arsenic (t-As) and i-As from different rice-producing regions not only from EU countries but also from other parts of the world to finally set up this maximum threshold. As Iran is a rice-producing country, the aim of this work was to evaluate the contents of t-As and i-As in 15 samples of Iranian white, nonorganic, and aromatic rice collected from the most important rice-producing regions of the country. The means of t-As and i-As were 120 and 82 mu g/kg, respectively. The experimental i-As mean in Iranian rice was below the Chinese standard for the i-As in rice, 150 mu g/kg, and the Food and Agriculture Organization of the United Nations (FAO) limit, 200 mu g/kg. Therefore, Iranian rice seems to have reasonable low i-As content and it is safe to be marketed in any market, including China and the EU.
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Keywords

Affected areaAgricultureArsenicArsenic speciationChinaCooked riceCooking methodData collectionDietary-intakeEuropean unionFooFood contaminationFood safetyHuman healthHumansIranIslamic republic of iranMarket basket surveyMaximum residue limitOryzaOryza sativaRural villageSpeciationTrace elementTrace elementsWest-bengal

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal JOURNAL OF FOOD SCIENCE due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2015, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-02:

  • WoS: 20
  • Scopus: 22
  • Europe PMC: 12
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-02:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 36.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 36 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 1.
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Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Iran.

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