222 related articles for article (PubMed ID: 15895605)
1. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings.
García-Falcon MS; Simal-Gándara J
Food Addit Contam; 2005 Jan; 22(1):1-8. PubMed ID: 15895605
[TBL] [Abstract][Full Text] [Related]
2. Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL.
Pagliuca G; Gazzotti T; Zironi E; Serrazanetti GP; Mollica D; Rosmini R
J Agric Food Chem; 2003 Aug; 51(17):5111-5. PubMed ID: 12903977
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke.
Pöhlmann M; Hitzel A; Schwägele F; Speer K; Jira W
Meat Sci; 2012 Jan; 90(1):176-84. PubMed ID: 21764224
[TBL] [Abstract][Full Text] [Related]
5. Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product.
Roseiro LC; Gomes A; Santos C
Food Chem Toxicol; 2011 Jun; 49(6):1340-5. PubMed ID: 21419819
[TBL] [Abstract][Full Text] [Related]
6. Determination of polycyclic aromatic hydrocarbons in alcoholic drinks and the identification of their potential sources.
García-Falcón MS; Simal-Gándara J
Food Addit Contam; 2005 Sep; 22(9):791-7. PubMed ID: 16192065
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
Hitzel A; Pöhlmann M; Schwägele F; Speer K; Jira W
Food Chem; 2013 Aug; 139(1-4):955-62. PubMed ID: 23561196
[TBL] [Abstract][Full Text] [Related]
9. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages.
Racovita RC; Secuianu C; Ciuca MD; Israel-Roming F
J Agric Food Chem; 2020 Sep; 68(35):9530-9536. PubMed ID: 32786847
[TBL] [Abstract][Full Text] [Related]
10. Polycyclic aromatic hydrocarbons in smoke used to smoke cheese produced by the combustion of rock rose (Cistus monspeliensis) and tree heather (Erica arborea) wood.
Conde FJ; Ayala JH; Afonso AM; González V
J Agric Food Chem; 2005 Jan; 53(1):176-82. PubMed ID: 15631526
[TBL] [Abstract][Full Text] [Related]
11. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia.
Reinik M; Tamme T; Roasto M; Juhkam K; Tenno T; Kiis A
Food Addit Contam; 2007 Apr; 24(4):429-37. PubMed ID: 17454117
[TBL] [Abstract][Full Text] [Related]
12. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
Simko P
Mol Nutr Food Res; 2005 Jul; 49(7):637-47. PubMed ID: 15945119
[TBL] [Abstract][Full Text] [Related]
13. Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages.
Gomes A; Santos C; Almeida J; Elias M; Roseiro LC
Food Chem Toxicol; 2013 Aug; 58():369-74. PubMed ID: 23692922
[TBL] [Abstract][Full Text] [Related]
14. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".
Lorenzo JM; Purriños L; Bermudez R; Cobas N; Figueiredo M; García Fontán MC
Meat Sci; 2011 Sep; 89(1):105-9. PubMed ID: 21501932
[TBL] [Abstract][Full Text] [Related]
15. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages.
Zastrow L; Schwind KH; Schwägele F; Speer K
J Agric Food Chem; 2019 Dec; 67(50):13998-14004. PubMed ID: 31747274
[TBL] [Abstract][Full Text] [Related]
16. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus.
Kafouris D; Koukkidou A; Christou E; Hadjigeorgiou M; Yiannopoulos S
Meat Sci; 2020 Jun; 164():108088. PubMed ID: 32092623
[TBL] [Abstract][Full Text] [Related]
17. Benzo(a)pyrene penetration on a smoked meat product during smoking time.
Ledesma E; Rendueles M; Díaz M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(10):1688-98. PubMed ID: 25078362
[TBL] [Abstract][Full Text] [Related]
18. [Polycyclic aromatic hydrocarbons (PAH) in cereal breakfast products].
Ciemniak A; Chrachol L
Rocz Panstw Zakl Hig; 2008; 59(3):301-7. PubMed ID: 19143427
[TBL] [Abstract][Full Text] [Related]
19. [Comparison of polycyclic aromatic hydrocarbons (PAHS) contents in bakery products].
Ciemniak A; Witczak A
Rocz Panstw Zakl Hig; 2010; 61(2):135-40. PubMed ID: 20839459
[TBL] [Abstract][Full Text] [Related]
20. Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese.
Guillén MD; Palencia G; Ibargoitia ML; Fresno M; Sopelana P
J Dairy Sci; 2011 Apr; 94(4):1679-90. PubMed ID: 21426955
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
