BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

192 related articles for article (PubMed ID: 10361022)

  • 1. Identification of carcinogens in cooking oil fumes.
    Chiang TA; Wu PF; Ko YC
    Environ Res; 1999 Jul; 81(1):18-22. PubMed ID: 10361022
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.
    Li S; Pan D; Wang G
    Arch Environ Health; 1994; 49(2):119-22. PubMed ID: 8161241
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs.
    Alomirah H; Al-Zenki S; Husain A; Sawaya W; Ahmed N; Gevao B; Kannan K
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Jun; 27(6):869-78. PubMed ID: 20104381
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mutagenicity and polycyclic aromatic hydrocarbon content of fumes from heated cooking oils produced in Taiwan.
    Chiang TA; Wu PF; Wang LF; Lee H; Lee CH; Ko YC
    Mutat Res; 1997 Nov; 381(2):157-61. PubMed ID: 9434872
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitro-polycyclic aromatic hydrocarbon contents of fumes from heated cooking oils and prevention of mutagenicity by catechin.
    Wu PF; Chiang TA; Wang LF; Chang CS; Ko YC
    Mutat Res; 1998 Jul; 403(1-2):29-34. PubMed ID: 9726003
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan.
    Chiang TA; Pei-Fen W; Ying LS; Wang LF; Ko YC
    Food Chem Toxicol; 1999; 37(2-3):125-34. PubMed ID: 10227736
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characteristics of polycyclic aromatic hydrocarbons in PM
    Li YC; Qiu JQ; Shu M; Ho SSH; Cao JJ; Wang GH; Wang XX; Zhao XQ
    Environ Sci Pollut Res Int; 2018 Feb; 25(5):4750-4760. PubMed ID: 29198025
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characteristics of PAHs from deep-frying and frying cooking fumes.
    Yao Z; Li J; Wu B; Hao X; Yin Y; Jiang X
    Environ Sci Pollut Res Int; 2015 Oct; 22(20):16110-20. PubMed ID: 26066859
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens.
    Chiang TA; Wu PF; Ko YC
    Environ Mol Mutagen; 1998; 31(1):92-6. PubMed ID: 9464320
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimizing separation conditions of 19 polycyclic aromatic hydrocarbons by cyclodextrin-modified capillary electrophoresis and applications to edible oils.
    Ferey L; Delaunay N; Rutledge DN; Cordella CB; This H; Huertas A; Raoul Y; Gareil P
    Talanta; 2014 Feb; 119():572-81. PubMed ID: 24401457
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China.
    Zhu L; Wang J
    Chemosphere; 2003 Feb; 50(5):611-8. PubMed ID: 12685737
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking.
    Wei See S; Karthikeyan S; Balasubramanian R
    J Environ Monit; 2006 Mar; 8(3):369-76. PubMed ID: 16528421
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of benzo[a]pyrene 7,8-diol 9,10-epoxide N2-deoxyguanosine in human lung adenocarcinoma cells exposed to cooking oil fumes from frying fish under domestic conditions.
    Yang SC; Jenq SN; Kang ZC; Lee H
    Chem Res Toxicol; 2000 Oct; 13(10):1046-50. PubMed ID: 11080053
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment study.
    Yousefi M; Shemshadi G; Khorshidian N; Ghasemzadeh-Mohammadi V; Fakhri Y; Hosseini H; Mousavi Khaneghah A
    Food Chem Toxicol; 2018 Aug; 118():480-489. PubMed ID: 29857019
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Single-laboratory validation of a GC/MS method for the determination of 27 polycyclic aromatic hydrocarbons (PAHs) in oils and fats.
    Rose M; White S; Macarthur R; Petch RG; Holland J; Damant AP
    Food Addit Contam; 2007 Jun; 24(6):635-51. PubMed ID: 17487605
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils.
    Silva SAD; Torres EAFDS; Almeida AP; Sampaio GR
    Food Chem; 2018 Apr; 245():798-805. PubMed ID: 29287444
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Genotoxicity of fumes from heated cooking oils produced in Taiwan.
    Wu PF; Chiang TA; Ko YC; Lee H
    Environ Res; 1999 Feb; 80(2 Pt 1):122-6. PubMed ID: 10092403
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services.
    Hao X; Yin Y; Feng S; Du X; Yu J; Yao Z
    Environ Sci Pollut Res Int; 2016 Dec; 23(24):24932-24942. PubMed ID: 27665461
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Burden of disease for workers attributable to exposure through inhalation of PPAHs in RSPM from cooking fumes.
    Goel A; Ola D; Veetil AV
    Environ Sci Pollut Res Int; 2019 Mar; 26(9):8885-8894. PubMed ID: 30719671
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.
    An KJ; Liu YL; Liu HL
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Sep; 34(9):1596-1605. PubMed ID: 28590158
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.