142 related articles for article (PubMed ID: 30519604)
1. Data on concentrations of polycyclic aromatic hydrocarbons (PAHs) in roasted and fried chicken - A case study: Bushehr, Iran.
Arfaeinia H; Cheshmazar E; Karimyan K; Darvishmotevalli M; Hashemi SE
Data Brief; 2018 Dec; 21():1842-1847. PubMed ID: 30519604
[TBL] [Abstract][Full Text] [Related]
2. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.
An KJ; Liu YL; Liu HL
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Sep; 34(9):1596-1605. PubMed ID: 28590158
[TBL] [Abstract][Full Text] [Related]
3. Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services.
Hao X; Yin Y; Feng S; Du X; Yu J; Yao Z
Environ Sci Pollut Res Int; 2016 Dec; 23(24):24932-24942. PubMed ID: 27665461
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.
Lee JS; Han JW; Jung M; Lee KW; Chung MS
Foods; 2020 May; 9(5):. PubMed ID: 32375322
[TBL] [Abstract][Full Text] [Related]
7. Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber.
Lai YW; Stephen Inbaraj B; Chen BH
Foods; 2023 Sep; 12(18):. PubMed ID: 37761213
[TBL] [Abstract][Full Text] [Related]
8. Determination of polycyclic aromatic hydrocarbons (PAHs) in seafood using gas chromatography-mass spectrometry: collaborative study.
Mastovska K; Sorenson WR; Hajslova J
J AOAC Int; 2015; 98(2):477-505. PubMed ID: 25905756
[TBL] [Abstract][Full Text] [Related]
9. Validation of analytical conditions for determination of polycyclic aromatic hydrocarbons in roasted coffee by gas chromatography-mass spectrometry.
Guatemala-Morales GM; Beltrán-Medina EA; Murillo-Tovar MA; Ruiz-Palomino P; Corona-González RI; Arriola-Guevara E
Food Chem; 2016 Apr; 197(Pt A):747-53. PubMed ID: 26617012
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Survey of polycyclic aromatic hydrocarbons of vegetable oils and oilseeds by GC-MS in China.
Shi LK; Zhang DD; Liu YL
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(4):603-11. PubMed ID: 26836028
[TBL] [Abstract][Full Text] [Related]
12. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea.
Choi J; Yoo HJ; Hwang DY; Moon B; Joo YS; Lee KW
Food Sci Biotechnol; 2022 Nov; 31(12):1523-1535. PubMed ID: 36278135
[TBL] [Abstract][Full Text] [Related]
13. Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment study.
Yousefi M; Shemshadi G; Khorshidian N; Ghasemzadeh-Mohammadi V; Fakhri Y; Hosseini H; Mousavi Khaneghah A
Food Chem Toxicol; 2018 Aug; 118():480-489. PubMed ID: 29857019
[TBL] [Abstract][Full Text] [Related]
14. Occurrence and assessment of polycyclic aromatic hydrocarbons in soils from vegetable fields of the Pearl River Delta, South China.
Cai QY; Mo CH; Li YH; Zeng QY; Katsoyiannis A; Wu QT; Férard JF
Chemosphere; 2007 May; 68(1):159-68. PubMed ID: 17258277
[TBL] [Abstract][Full Text] [Related]
15. Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system.
Kang SJ; Yang SY; Lee JW; Lee KW
Food Sci Biotechnol; 2019 Aug; 28(4):1247-1255. PubMed ID: 31275726
[TBL] [Abstract][Full Text] [Related]
16. Fingerprinting and emission rates of particulate organic compounds from typical restaurants in Portugal.
Vicente AMP; Rocha S; Duarte M; Moreira R; Nunes T; Alves CA
Sci Total Environ; 2021 Jul; 778():146090. PubMed ID: 34030360
[TBL] [Abstract][Full Text] [Related]
17. Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.
Siddique R; Zahoor AF; Ahmad H; Zahid FM; Karrar E
Food Sci Nutr; 2021 Jun; 9(6):3219-3227. PubMed ID: 34136186
[TBL] [Abstract][Full Text] [Related]
18. Occurrence of polycyclic aromatic hydrocarbons in fried and grilled fish from Shandong China and health risk assessment.
Wang Y; Jiao Y; Kong Q; Zheng F; Shao L; Zhang T; Jiang D; Gao X
Environ Sci Pollut Res Int; 2021 Feb; ():. PubMed ID: 33630261
[TBL] [Abstract][Full Text] [Related]
19. Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.
Sharifiarab G; Ahmadi M; Shariatifar N; Ariaii P
Food Chem X; 2023 Oct; 19():100789. PubMed ID: 37780318
[TBL] [Abstract][Full Text] [Related]
20. The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran's market: a probabilistic health risk assessment study.
Samiee S; Fakhri Y; Sadighara P; Arabameri M; Rezaei M; Nabizadeh R; Shariatifar N; Mousavi Khaneghah A
Environ Sci Pollut Res Int; 2020 Jun; 27(17):21126-21139. PubMed ID: 32266630
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
