334 related articles for article (PubMed ID: 31009924)
1. 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]
2. Risk assessment of polycyclic aromatic hydrocarbons and their chlorinated derivatives produced during cooking and released in exhaust gas.
Masuda M; Wang Q; Tokumura M; Miyake Y; Amagai T
Ecotoxicol Environ Saf; 2020 Jul; 197():110592. PubMed ID: 32298857
[TBL] [Abstract][Full Text] [Related]
3. Airborne PM2.5/PM10-associated chlorinated polycyclic aromatic hydrocarbons and their parent compounds in a suburban area in Shanghai, China.
Ma J; Chen Z; Wu M; Feng J; Horii Y; Ohura T; Kannan K
Environ Sci Technol; 2013 Jul; 47(14):7615-23. PubMed ID: 23763473
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure.
Cheng J; Zhang X; Ma Y; Zhao J; Tang Z
Sci Total Environ; 2019 Nov; 690():965-972. PubMed ID: 31302560
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Chlorinated polycyclic aromatic hydrocarbons in sediments from industrial areas in Japan and the United States.
Horii Y; Ohura T; Yamashita N; Kannan K
Arch Environ Contam Toxicol; 2009 Nov; 57(4):651-60. PubMed ID: 19672646
[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. 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]
12. 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]
13. 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]
14. Effect of charcoal grilling on polycyclic aromatic hydrocarbons (PAHs): content, composition, and health risk in edible fish in Japan.
Gao Z; Chen Z; Hui SP
Anal Sci; 2022 Mar; 38(3):515-523. PubMed ID: 35359269
[TBL] [Abstract][Full Text] [Related]
15. Polycyclic aromatic hydrocarbons in grilled foods from Kermanshah province.
Gholizadah S; Mohammadi R; Soleimani D; Rezaei M; Ahanikamangar S; Mosalmanzadeh N; Nachvak SM; Fattahi N
Food Addit Contam Part B Surveill; 2021 Dec; 14(4):287-294. PubMed ID: 34342553
[TBL] [Abstract][Full Text] [Related]
16. Temporal trends and relationships of particulate chlorinated polycyclic aromatic hydrocarbons and their parent compounds in urban air.
Kitazawa A; Amagai T; Ohura T
Environ Sci Technol; 2006 Aug; 40(15):4592-8. PubMed ID: 16913111
[TBL] [Abstract][Full Text] [Related]
17. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
Ahmad Kamal NH; Selamat J; Sanny M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):848-869. PubMed ID: 29334335
[TBL] [Abstract][Full Text] [Related]
18. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting.
Rose M; Holland J; Dowding A; Petch SR; White S; Fernandes A; Mortimer D
Food Chem Toxicol; 2015 Apr; 78():1-9. PubMed ID: 25633345
[TBL] [Abstract][Full Text] [Related]
19. Spatial distribution and exposure risks of ambient chlorinated polycyclic aromatic hydrocarbons in Tokyo Bay area and network approach to source impacts.
Ohura T; Horii Y; Yamashita N
Environ Pollut; 2018 Jan; 232():367-374. PubMed ID: 28993023
[TBL] [Abstract][Full Text] [Related]
20. Atmospheric chlorinated polycyclic aromatic hydrocarbons in East Asia.
Kakimoto K; Nagayoshi H; Konishi Y; Kajimura K; Ohura T; Hayakawa K; Toriba A
Chemosphere; 2014 Sep; 111():40-6. PubMed ID: 24997898
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
