BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 11565574)

  • 1. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL.
    García Falcón MS; González Amigo S; Lage Yusty MA; Simal Lozano J
    Food Addit Contam; 1999 Jan; 16(1):9-14. PubMed ID: 11565574
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.
    Yabiku HY; Martins MS; Takahashi MY
    Food Addit Contam; 1993; 10(4):399-405. PubMed ID: 8405579
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
    Anastasio A; Mercogliano R; Vollano L; Pepe T; Cortesi ML
    J Agric Food Chem; 2004 Jul; 52(14):4452-5. PubMed ID: 15237951
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Levels of benzo[a]pyrene and benzo[a]anthracene in smoked "Provola" cheese from Calabria (Italy).
    Naccari C; Cristani M; Licata P; Giofrè F; Trombetta D
    Food Addit Contam Part B Surveill; 2008; 1(1):78-84. PubMed ID: 24784540
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Rapid determination of benzo(a)pyrene in processed meat and fish samples by second-derivative constant-energy synchronous fluorescence spectrometry.
    Li N; Luo HD; Jia YZ; Zhou N; Li YQ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Feb; 28(2):235-42. PubMed ID: 21181593
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection.
    Aygün SF; Kabadayi F
    Int J Food Sci Nutr; 2005 Dec; 56(8):581-5. PubMed ID: 16638662
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Application of gel permeation chromatography and HPLC method with fluorescence detector to determination of benzo(a)pyrene in food samples.
    Germuska R; Michalski R
    Cent Eur J Public Health; 2000 Jul; 8 Suppl():92-3. PubMed ID: 10943489
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Determination of the level of benzo[a]pyrene in fatty foods and food supplements.
    van der Wielen JC; Jansen JT; Martena MJ; De Groot HN; In't Veld PH
    Food Addit Contam; 2006 Jul; 23(7):709-14. PubMed ID: 16751148
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Carcinogenic effects of the curing smoke].
    Kim IN; Kim GN
    Gig Sanit; 1998; (5):22-5. PubMed ID: 9816780
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of benzo[a]pyrene in lipid-soluble liquid smoke (LSLS) by HPLC-FL.
    García Falcón MS; González Amigo S; Lage Yusty MA; López de Alda Villaizán MJ; Simal Lozano J
    Food Addit Contam; 1996 Oct; 13(7):863-70. PubMed ID: 8885326
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Presence of heterocyclic aromatic amines (HAS) in smoked "Provola" cheese from Calabria (Italy).
    Naccari C; Galceran MT; Moyano E; Cristani M; Siracusa L; Trombetta D
    Food Chem Toxicol; 2009 Feb; 47(2):321-7. PubMed ID: 19056456
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
    Gomaa EA; Gray JI; Rabie S; Lopez-Bote C; Booren AM
    Food Addit Contam; 1993; 10(5):503-21. PubMed ID: 8224319
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Characterization of the content of polycyclic aromatic hydrocarbons in the cold- and hot-smoked fish].
    Kim IN; Kim GN; Krivosheeva LV; Khitrovo IA
    Gig Sanit; 1999; (4):23-7. PubMed ID: 10465871
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat.
    Akpambang VO; Purcaro G; Lajide L; Amoo IA; Conte LS; Moret S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jul; 26(7):1096-103. PubMed ID: 19680985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Benzo(a)pyrene content in sausage products].
    Ruchkovskiĭ BS; Tiktin LA; Paliura AN
    Vopr Pitan; 1982; (1):62-3. PubMed ID: 6280388
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Benzo(a)pyrene in Brazilian vegetable oils.
    Pupin AM; Toledo MC
    Food Addit Contam; 1996; 13(6):639-45. PubMed ID: 8871121
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns.
    Karl H; Leinemann M
    Z Lebensm Unters Forsch; 1996 Jun; 202(6):458-64. PubMed ID: 8711952
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".
    Lorenzo JM; Purriños L; Fontán MC; Franco D
    Meat Sci; 2010 Nov; 86(3):660-4. PubMed ID: 20667428
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Benzo(a)pyrene contamination of vegetable oils].
    Jedra M; Starski A; Gawarska H; Sawilska-Rautenstrauch D
    Rocz Panstw Zakl Hig; 2008; 59(2):131-8. PubMed ID: 18807910
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Benzo (a) pyrene residue surveillance in retail food in the city of Xiamen, China: report from 121 samples].
    Luo HD; Zhou N; Li N; Jia YZ; Li YQ
    Zhonghua Yu Fang Yi Xue Za Zhi; 2009 Mar; 43(3):197-200. PubMed ID: 19534924
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.