235 related articles for article (PubMed ID: 26785749)
21. Carcinogenic PAH in waterpipe charcoal products.
Sepetdjian E; Saliba N; Shihadeh A
Food Chem Toxicol; 2010 Nov; 48(11):3242-5. PubMed ID: 20807559
[TBL] [Abstract][Full Text] [Related]
22. Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.
Viegas O; Yebra-Pimentel I; Martínez-Carballo E; Simal-Gandara J; Ferreira IM
J Agric Food Chem; 2014 Mar; 62(12):2638-43. PubMed ID: 24605876
[TBL] [Abstract][Full Text] [Related]
23. Solid-Phase Extraction Combined with Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of 5 Trace Nitro-Polycyclic Aromatic Hydrocarbons in Barbecued Foods.
Qu L; Yu H; Yin S; Li Y; Sun C
J AOAC Int; 2020 Nov; 103(6):1512-1520. PubMed ID: 33247746
[TBL] [Abstract][Full Text] [Related]
24. Determination of polycyclic aromatic hydrocarbons in fumes from fried chicken legs.
Chen YC; Chen BH
J Agric Food Chem; 2003 Jul; 51(14):4162-7. PubMed ID: 12822962
[TBL] [Abstract][Full Text] [Related]
25. Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.
Varlet V; Serot T; Monteau F; Le Bizec B; Prost C
Food Addit Contam; 2007 Jul; 24(7):744-57. PubMed ID: 17613060
[TBL] [Abstract][Full Text] [Related]
26. High levels of carcinogenic polycyclic aromatic hydrocarbons in mate drinks.
Kamangar F; Schantz MM; Abnet CC; Fagundes RB; Dawsey SM
Cancer Epidemiol Biomarkers Prev; 2008 May; 17(5):1262-8. PubMed ID: 18483349
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure.
Badyda AJ; Rogula-Kozłowska W; Majewski G; Bralewska K; Widziewicz-Rzońca K; Piekarska B; Rogulski M; Bihałowicz JS
J Hazard Mater; 2022 Oct; 440():129635. PubMed ID: 36027742
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Measurement of 16 polycyclic aromatic hydrocarbons in narghile waterpipe tobacco smoke.
Sepetdjian E; Shihadeh A; Saliba NA
Food Chem Toxicol; 2008 May; 46(5):1582-90. PubMed ID: 18308445
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. [Comparison of polycyclic aromatic hydrocarbons (PAHS) contents in bakery products].
Ciemniak A; Witczak A
Rocz Panstw Zakl Hig; 2010; 61(2):135-40. PubMed ID: 20839459
[TBL] [Abstract][Full Text] [Related]
33. Influence of pyrolysis temperature and production unit on formation of selected PAHs, oxy-PAHs, N-PACs, PCDDs, and PCDFs in biochar-a screening study.
Weidemann E; Buss W; Edo M; Mašek O; Jansson S
Environ Sci Pollut Res Int; 2018 Feb; 25(4):3933-3940. PubMed ID: 29119490
[TBL] [Abstract][Full Text] [Related]
34. Benzene emitted from glowing charcoal.
Olsson M; Petersson G
Sci Total Environ; 2003 Mar; 303(3):215-20. PubMed ID: 12606161
[TBL] [Abstract][Full Text] [Related]
35. Comparative analysis of the Polycyclic Aromatic Hydrocarbon (PAH) content and proximate composition of unripe
Nworah FN; Nkwocha CC; Nwachukwu JN; Ezeako EC
J Environ Health Sci Eng; 2019 Jun; 17(1):105-113. PubMed ID: 31321039
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples.
Moazzen M; Ahmadkhaniha R; Gorji ME; Yunesian M; Rastkari N
Talanta; 2013 Oct; 115():957-65. PubMed ID: 24054688
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Determination of 10 carcinogenic polycyclic aromatic hydrocarbons in mainstream cigarette smoke.
Ding YS; Ashley DL; Watson CH
J Agric Food Chem; 2007 Jul; 55(15):5966-73. PubMed ID: 17602652
[TBL] [Abstract][Full Text] [Related]
40. Polycyclic aromatic hydrocarbons in cigarette sidestream smoke particulates from a Taiwanese brand and their carcinogenic relevance.
Lee HL; Hsieh DP; Li LA
Chemosphere; 2011 Jan; 82(3):477-82. PubMed ID: 20947129
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
