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 *

160 related articles for article (PubMed ID: 29193124)

  • 1. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.
    Chen Y; Cai K; Tu Z; Nie W; Ji T; Hu B; Chen C; Jiang S
    J Sci Food Agric; 2018 Jun; 98(8):3022-3030. PubMed ID: 29193124
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. [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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Rapid determination of benzo(a)pyrene in processed meat and fish samples by second-derivative constant-energy synchronous fluorescence spectrometry.
    Li N; Luo HD; Jia YZ; Zhou N; Li YQ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Feb; 28(2):235-42. PubMed ID: 21181593
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Benzo (a) pyrene residue surveillance in retail food in the city of Xiamen, China: report from 121 samples].
    Luo HD; Zhou N; Li N; Jia YZ; Li YQ
    Zhonghua Yu Fang Yi Xue Za Zhi; 2009 Mar; 43(3):197-200. PubMed ID: 19534924
    [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. Changes in benzo(a)pyrene content in fermented salami.
    Simko P; Karovicová J; Kubincová M
    Z Lebensm Unters Forsch; 1991 Dec; 193(6):538-40. PubMed ID: 1792826
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Content of carcinogenic hydrocarbons in smoked foods in the German Democratic Republic and the Hungarian People's Republic].
    Fritz W; Soòs K
    Nahrung; 1977; 21(10):951-9. PubMed ID: 611422
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Levels of benzo[a]pyrene and benzo[a]anthracene in smoked "Provola" cheese from Calabria (Italy).
    Naccari C; Cristani M; Licata P; Giofrè F; Trombetta D
    Food Addit Contam Part B Surveill; 2008; 1(1):78-84. PubMed ID: 24784540
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL.
    García Falcón MS; González Amigo S; Lage Yusty MA; Simal Lozano J
    Food Addit Contam; 1999 Jan; 16(1):9-14. PubMed ID: 11565574
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [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]  

  • 16. Smoked food and cancer.
    Fritz W; Soós K
    Bibl Nutr Dieta; 1980; (29):57-64. PubMed ID: 7447916
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
    Anastasio A; Mercogliano R; Vollano L; Pepe T; Cortesi ML
    J Agric Food Chem; 2004 Jul; 52(14):4452-5. PubMed ID: 15237951
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination and occurrence of benzo[a]pyrene in smoked meat products.
    Simko P; Gombita M; Karovicová J
    Nahrung; 1991; 35(1):103-4. PubMed ID: 1865882
    [No Abstract]   [Full Text] [Related]  

  • 19. [Investigation on benzo(a)pyrene in Pingxiang bacon].
    Wen XZ
    Zhonghua Yu Fang Yi Xue Za Zhi; 1983 Sep; 17(5):300-1. PubMed ID: 6327201
    [No Abstract]   [Full Text] [Related]  

  • 20. Dietary exposure estimation of benzo[a]pyrene and cancer risk assessment.
    Lee BM; Shim GA
    J Toxicol Environ Health A; 2007 Aug; 70(15-16):1391-4. PubMed ID: 17654259
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.