165 related articles for article (PubMed ID: 16416919)
1. Polycyclic aromatic hydrocarbons in frying oils and snacks.
Purcaro G; Navas JA; Guardiola F; Conte LS; Moret S
J Food Prot; 2006 Jan; 69(1):199-204. PubMed ID: 16416919
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
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. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.
Sjaastad AK; Jørgensen RB; Svendsen K
Occup Environ Med; 2010 Apr; 67(4):228-32. PubMed ID: 20164502
[TBL] [Abstract][Full Text] [Related]
7. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review.
Ganesan K; Sukalingam K; Xu B
Crit Rev Food Sci Nutr; 2019; 59(3):488-505. PubMed ID: 28925728
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China.
Jiang D; Xin C; Li W; Chen J; Li F; Chu Z; Xiao P; Shao L
Food Chem Toxicol; 2015 Sep; 83():61-7. PubMed ID: 26072099
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao.
Li G; Wu S; Zeng J; Wang L; Yu W
Food Chem; 2016 Oct; 209():123-30. PubMed ID: 27173543
[TBL] [Abstract][Full Text] [Related]
12. Determination of polycyclic aromatic hydrocarbons in fumes from fried chicken legs.
Chen YC; Chen BH
J Agric Food Chem; 2003 Jul; 51(14):4162-7. PubMed ID: 12822962
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. Analysis of polycyclic aromatic hydrocarbons in vegetable oils combining gel permeation chromatography with solid-phase extraction clean-up.
Fromberg A; Højgård A; Duedahl-Olesen L
Food Addit Contam; 2007 Jul; 24(7):758-67. PubMed ID: 17613061
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Mutagens from heated Chinese and U.S. cooking oils.
Shields PG; Xu GX; Blot WJ; Fraumeni JF; Trivers GE; Pellizzari ED; Qu YH; Gao YT; Harris CC
J Natl Cancer Inst; 1995 Jun; 87(11):836-41. PubMed ID: 7791233
[TBL] [Abstract][Full Text] [Related]
19. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
Zhang H; Zhang H; Cheng L; Wang L; Qian H
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1083-8. PubMed ID: 25953074
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
