428 related articles for article (PubMed ID: 17454117)
1. 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]
2. 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]
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. 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]
5. Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend.
Martorell I; Perelló G; Martí-Cid R; Castell V; Llobet JM; Domingo JL
Environ Int; 2010 Jul; 36(5):424-32. PubMed ID: 20388572
[TBL] [Abstract][Full Text] [Related]
6. Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan.
Chen S; Kao TH; Chen CJ; Huang CW; Chen BH
J Agric Food Chem; 2013 Aug; 61(31):7645-53. PubMed ID: 23855713
[TBL] [Abstract][Full Text] [Related]
7. Polycyclic aromatic hydrocarbons in traditionally smoked
Mastanjević KM; Kartalović BD; Vranešević JM; Novakov NJ; Habschied KJ
Food Addit Contam Part B Surveill; 2020 Jun; 13(2):82-87. PubMed ID: 31937193
[TBL] [Abstract][Full Text] [Related]
8. Low intake of polycyclic aromatic hydrocarbons in Sweden: results based on market basket data and a barbecue study.
Abramsson-Zetterberg L; Darnerud PO; Wretling S
Food Chem Toxicol; 2014 Dec; 74():107-11. PubMed ID: 25261863
[TBL] [Abstract][Full Text] [Related]
9. Polycyclic aromatic hydrocarbon contamination in the Italian diet.
Lodovici M; Dolara P; Casalini C; Ciappellano S; Testolin G
Food Addit Contam; 1995; 12(5):703-13. PubMed ID: 8522036
[TBL] [Abstract][Full Text] [Related]
10. Evolution of the dietary exposure to polycyclic aromatic hydrocarbons in Catalonia, Spain.
Martí-Cid R; Llobet JM; Castell V; Domingo JL
Food Chem Toxicol; 2008 Sep; 46(9):3163-71. PubMed ID: 18675309
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting.
Rose M; Holland J; Dowding A; Petch SR; White S; Fernandes A; Mortimer D
Food Chem Toxicol; 2015 Apr; 78():1-9. PubMed ID: 25633345
[TBL] [Abstract][Full Text] [Related]
13. Dietary intake of polycyclic aromatic hydrocarbons in a Spanish population.
Ibáñez R; Agudo A; Berenguer A; Jakszyn P; Tormo MJ; Sanchéz MJ; Quirós JR; Pera G; Navarro C; Martinez C; Larrañaga N; Dorronsoro M; Chirlaque MD; Barricarte A; Ardanaz E; Amiano P; Gonzálezi CA
J Food Prot; 2005 Oct; 68(10):2190-5. PubMed ID: 16245728
[TBL] [Abstract][Full Text] [Related]
14. Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain.
Falcó G; Domingo JL; Llobet JM; Teixidó A; Casas C; Müller L
J Food Prot; 2003 Dec; 66(12):2325-31. PubMed ID: 14672232
[TBL] [Abstract][Full Text] [Related]
15. Analysis of Polycyclic Aromatic Hydrocarbons in
Mastanjević K; Puljić L; Kartalović B; Grbavac J; Jukić Grbavac M; Nadaždi H; Habschied K
Int J Environ Res Public Health; 2020 Jul; 17(14):. PubMed ID: 32679725
[No Abstract] [Full Text] [Related]
16. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study.
Kazerouni N; Sinha R; Hsu CH; Greenberg A; Rothman N
Food Chem Toxicol; 2001 May; 39(5):423-36. PubMed ID: 11313108
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer.
Iko Afé OH; Saegerman C; Kpoclou YE; Anihouvi VB; Douny C; Igout A; Mahillon J; Hounhouigan DJ; Scippo ML
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 May; 37(5):742-752. PubMed ID: 32091313
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]