140 related articles for article (PubMed ID: 21764224)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages.
Cheng YQ; Leible M; Weiss J; Gibis M
Food Chem; 2023 Oct; 423():136258. PubMed ID: 37172502
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
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. Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter.
Guillén MD; Palencia G; Sopelana P; Ibargoitia ML
J Dairy Sci; 2007 Jun; 90(6):2717-25. PubMed ID: 17517711
[TBL] [Abstract][Full Text] [Related]
13. Headspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons.
Guillén MD; Sopelana P
J Dairy Sci; 2005 Jan; 88(1):13-20. PubMed ID: 15591362
[TBL] [Abstract][Full Text] [Related]
14. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.
Wang C; Xie Y; Wang H; Bai Y; Dai C; Li C; Xu X; Zhou G
Food Chem; 2019 Oct; 294():578-586. PubMed ID: 31126503
[TBL] [Abstract][Full Text] [Related]
15. Effect-based and chemical analysis of polycyclic aromatic hydrocarbons in smoked meat: a practical food-monitoring approach.
Kuhn K; Nowak B; Behnke A; Seidel A; Lampen A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jul; 26(7):1104-12. PubMed ID: 19680986
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment.
Kpoclou EY; Anihouvi VB; Azokpota P; Soumanou MM; Douny C; Brose F; Hounhouigan DJ; Scippo ML
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(7):1212-8. PubMed ID: 24762007
[TBL] [Abstract][Full Text] [Related]
20. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products.
Onopiuk A; Kołodziejczak K; Marcinkowska-Lesiak M; Poltorak A
Food Chem; 2022 Mar; 373(Pt B):131506. PubMed ID: 34758433
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
