CeO2 and ZnO Nanoparticles Change the Nutritional Qualities of Cucumber (Cucumis sativus)

Lijuan Zhao; Jose R. Peralta-Videa; Cyren M. Rico; Jose A. Hernandez-Viezcas; Youping Sun; Genhua Niu; Alia Servin; Jose E. Nunez; Maria Duarte-Gardea; Jorge L. Gardea-Torresdey

doi:10.1021/jf405476u

journal article Mar 21, 2014

CeO2 and ZnO Nanoparticles Change the Nutritional Qualities of Cucumber (Cucumis sativus)

Jose R. Peralta-Videa Cyren M. Rico Jose A. Hernandez-Viezcas Youping Sun Genhua Niu Alia Servin Jose E. Nunez Maria Duarte-Gardea Jorge L. Gardea-Torresdey

Journal of Agricultural and Food Chemistry Vol. 62 No. 13 pp. 2752-2759 · American Chemical Society (ACS)

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Details

Published: Mar 21, 2014
Vol/Issue: 62(13)
Pages: 2752-2759

Authors

L

Lijuan Zhao

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; UC Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

J

Jose R. Peralta-Videa

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; UC Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; Environmental Science and Engineering PhD Program, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

C

Cyren M. Rico

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; UC Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

J

Jose A. Hernandez-Viezcas

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

Y

Youping Sun

Texas AgriLife Research Center at El Paso, Texas A&M University System, 1380 A & M Circle, El Paso, Texas 79927, United States

G

Genhua Niu

Texas AgriLife Research Center at El Paso, Texas A&M University System, 1380 A & M Circle, El Paso, Texas 79927, United States

A

Alia Servin

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

J

Jose E. Nunez

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

M

Maria Duarte-Gardea

Department of Public Health Sciences, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

J

Jorge L. Gardea-Torresdey

Chemistry Department, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; UC Center for Environmental Implications of Nanotechnology (UC CEIN), The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States; Environmental Science and Engineering PhD Program, The University of Texas at El Paso, 500 West University Avenue, El Paso, Texas 79968, United States

Cite This Article

Lijuan Zhao, Jose R. Peralta-Videa, Cyren M. Rico, et al. (2014). CeO2 and ZnO Nanoparticles Change the Nutritional Qualities of Cucumber (Cucumis sativus). Journal of Agricultural and Food Chemistry, 62(13), 2752-2759. https://doi.org/10.1021/jf405476u

CeO2 and ZnO Nanoparticles Change the Nutritional Qualities of Cucumber (Cucumis sativus)

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