255 related articles for article (PubMed ID: 20667428)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Polycyclic aromatic hydrocarbons in spanish olive oils: relationship between benzo(a)pyrene and total polycyclic aromatic hydrocarbon content.
Rodríguez-Acuña R; del Carmen Pérez-Camino M; Cert A; Moreda W
J Agric Food Chem; 2008 Nov; 56(21):10428-32. PubMed ID: 18831590
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method.
Polak-Śliwińska M; Paszczyk B; Śliwiński M
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296506
[TBL] [Abstract][Full Text] [Related]
13. [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]
14. Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages.
Roseiro LC; Gomes A; Patarata L; Santos C
Food Chem Toxicol; 2012 Jun; 50(6):1891-6. PubMed ID: 22469922
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. [Polycyclic aromatic hydrocarbons (PAHs) in herbs and fruit teas].
Ciemniak A
Rocz Panstw Zakl Hig; 2005; 56(4):317-22. PubMed ID: 16610667
[TBL] [Abstract][Full Text] [Related]
19. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia.
Djinovic J; Popovic A; Jira W
Meat Sci; 2008 Oct; 80(2):449-56. PubMed ID: 22063352
[TBL] [Abstract][Full Text] [Related]
20. [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]
[Next] [New Search]