285 related articles for article (PubMed ID: 2017211)
1. The formation and occurrence of polynuclear aromatic hydrocarbons associated with food.
Lijinsky W
Mutat Res; 1991; 259(3-4):251-61. PubMed ID: 2017211
[TBL] [Abstract][Full Text] [Related]
2. BENZO(A)PYRENE AND OTHER POLYNUCLEAR HYDROCARBONS IN CHARCOAL-BROILED MEAT.
LIJINSKY W; SHUBIK P
Science; 1964 Jul; 145(3627):53-5. PubMed ID: 14162692
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods.
Joe FL; Salemme J; Fazio T
J Assoc Off Anal Chem; 1984; 67(6):1076-82. PubMed ID: 6520079
[TBL] [Abstract][Full Text] [Related]
6. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats.
Lee JG; Kim SY; Moon JS; Kim SH; Kang DH; Yoon HJ
Food Chem; 2016 May; 199():632-8. PubMed ID: 26776018
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution.
Kangsadalampai K; Butryee C; Manoonphol K
Food Chem Toxicol; 1997 Feb; 35(2):213-8. PubMed ID: 9146734
[TBL] [Abstract][Full Text] [Related]
12. First evidence of Dinophysistoxin-1 ester and carcinogenic polycyclic aromatic hydrocarbons in smoked bivalves collected in the Patagonia fjords.
García C; González V; Cornejo C; Palma-Fleming H; Lagos N
Toxicon; 2004 Feb; 43(2):121-31. PubMed ID: 15019471
[TBL] [Abstract][Full Text] [Related]
13. Survey of some market basket commodities for polynuclear aromatic hydrocarbon content.
Joe FL; Roseboro EL; Fazio T
J Assoc Off Anal Chem; 1979 May; 62(3):615-20. PubMed ID: 479089
[TBL] [Abstract][Full Text] [Related]
14. Formation and mitigation of PAHs in barbecued meat - a review.
Duedahl-Olesen L; Ionas AC
Crit Rev Food Sci Nutr; 2022; 62(13):3553-3568. PubMed ID: 33412921
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?
Domingo JL; Nadal M
Environ Res; 2016 Feb; 145():109-115. PubMed ID: 26656511
[TBL] [Abstract][Full Text] [Related]
17. Polycyclic aromatic hydrocarbons in the diet.
Phillips DH
Mutat Res; 1999 Jul; 443(1-2):139-47. PubMed ID: 10415437
[TBL] [Abstract][Full Text] [Related]
18. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging.
Semanová J; Skláršová B; Šimon P; Šimko P
Food Chem; 2016 Jun; 201():1-6. PubMed ID: 26868540
[TBL] [Abstract][Full Text] [Related]
19. 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]
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]