These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

215 related articles for article (PubMed ID: 24932919)

  • 1. Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan.
    Kao TH; Chen S; Huang CW; Chen CJ; Chen BH
    Food Chem Toxicol; 2014 Sep; 71():149-58. PubMed ID: 24932919
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments.
    Chiang CF; Hsu KC; Cho CY; Tsai TY; Hsu CH; Yang DJ
    Food Chem Toxicol; 2020 Aug; 142():111400. PubMed ID: 32413455
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods.
    Masuda M; Wang Q; Tokumura M; Miyake Y; Amagai T
    Ecotoxicol Environ Saf; 2019 Aug; 178():188-194. PubMed ID: 31009924
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.
    Viegas O; Novo P; Pinto E; Pinho O; Ferreira IM
    Food Chem Toxicol; 2012 Jun; 50(6):2128-34. PubMed ID: 22459130
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats.
    Kim HJ; Cho J; Jang A
    Food Chem; 2021 May; 343():128453. PubMed ID: 33168259
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of analysis of polycyclic aromatic hydrocarbons by the QuEChERS method and gas chromatography-mass spectrometry and their formation in poultry meat as affected by marinating and frying.
    Kao TH; Chen S; Chen CJ; Huang CW; Chen BH
    J Agric Food Chem; 2012 Feb; 60(6):1380-9. PubMed ID: 22233505
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.
    Chaemsai S; Kunanopparat T; Srichumpuang J; Nopharatana M; Tangduangdee C; Siriwattanayotin S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(3):385-90. PubMed ID: 26785749
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content.
    Hamidi EN; Hajeb P; Selamat J; Lee SY; Abdull Razis AF
    Int J Environ Res Public Health; 2022 Jan; 19(2):. PubMed ID: 35055557
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods.
    Chiang CF; Hsu KC; Tsai TY; Cho CY; Hsu CH; Yang DJ
    Food Chem; 2021 Jan; 334():127471. PubMed ID: 32688174
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhalation Exposure to PM-Bound Polycyclic Aromatic Hydrocarbons Released from Barbecue Grills Powered by Gas, Lump Charcoal, and Charcoal Briquettes.
    Badyda AJ; Widziewicz K; Rogula-Kozłowska W; Majewski G; Jureczko I
    Adv Exp Med Biol; 2018; 1023():11-27. PubMed ID: 28681185
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.
    Mottier P; Parisod V; Turesky RJ
    J Agric Food Chem; 2000 Apr; 48(4):1160-6. PubMed ID: 10775366
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry.
    Kamankesh M; Mohammadi A; Hosseini H; Modarres Tehrani Z
    Meat Sci; 2015 May; 103():61-7. PubMed ID: 25618021
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking.
    Saito E; Tanaka N; Miyazaki A; Tsuzaki M
    Food Chem; 2014 Jun; 153():285-91. PubMed ID: 24491732
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs.
    Huong Huynh TT; Tongkhao K; Hengniran P; Vangnai K
    J Food Prot; 2023 Dec; 86(12):100179. PubMed ID: 37839553
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.
    Iko Afé OH; Douny C; Kpoclou YE; Igout A; Mahillon J; Anihouvi V; Hounhouigan DJ; Scippo ML
    Food Chem Toxicol; 2020 Jul; 141():111372. PubMed ID: 32334111
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.