192 related articles for article (PubMed ID: 32402836)
1. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.
Cordeiro T; Viegas O; Silva M; Martins ZE; Fernandes I; Ferreira IMLPVO; Pinho O; Mateus N; Calhau C
Meat Sci; 2020 Sep; 167():108083. PubMed ID: 32402836
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
Budak HN; Guzel-Seydim ZB
J Sci Food Agric; 2010 Sep; 90(12):2021-6. PubMed ID: 20589746
[TBL] [Abstract][Full Text] [Related]
5. The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars.
Arvaniti OS; Mitsonis P; Siorokos I; Dermishaj E; Samaras Y
Acta Sci Pol Technol Aliment; 2019; 18(3):225-234. PubMed ID: 31569905
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties.
Wang S; Nan J; Bi C; Gao Y; Mu B; Wang J; Liang C
J Food Prot; 2022 Jul; 85(7):1027-1035. PubMed ID: 35503966
[TBL] [Abstract][Full Text] [Related]
8. A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes.
Zastrow L; Speer K; Schwind KH; Jira W
Food Chem; 2021 Dec; 365():130625. PubMed ID: 34329879
[TBL] [Abstract][Full Text] [Related]
9. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.
Onopiuk A; Kołodziejczak K; Marcinkowska-Lesiak M; Wojtasik-Kalinowska I; Szpicer A; Stelmasiak A; Poltorak A
Molecules; 2021 Dec; 27(1):. PubMed ID: 35011404
[TBL] [Abstract][Full Text] [Related]
10. Low intake of polycyclic aromatic hydrocarbons in Sweden: results based on market basket data and a barbecue study.
Abramsson-Zetterberg L; Darnerud PO; Wretling S
Food Chem Toxicol; 2014 Dec; 74():107-11. PubMed ID: 25261863
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Polycyclic aromatic hydrocarbons (PAHs) in yerba mate (Ilex paraguariensis) from the Argentinean market.
Garcia Londoño VA; Reynoso M; Resnik S
Food Addit Contam Part B Surveill; 2014; 7(4):247-53. PubMed ID: 24867160
[TBL] [Abstract][Full Text] [Related]
13. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages.
Racovita RC; Secuianu C; Ciuca MD; Israel-Roming F
J Agric Food Chem; 2020 Sep; 68(35):9530-9536. PubMed ID: 32786847
[TBL] [Abstract][Full Text] [Related]
14. Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.
Raters M; Matissek R
J Agric Food Chem; 2014 Nov; 62(44):10666-71. PubMed ID: 25307999
[TBL] [Abstract][Full Text] [Related]
15. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content.
Bulanda S; Janoszka B
Int J Environ Res Public Health; 2023 Mar; 20(6):. PubMed ID: 36981831
[TBL] [Abstract][Full Text] [Related]
16. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly.
Kim HJ; Cho J; Kim D; Park TS; Jin SK; Hur SJ; Lee SK; Jang A
Food Sci Anim Resour; 2021 May; 41(3):481-496. PubMed ID: 34017956
[TBL] [Abstract][Full Text] [Related]
17. Chemometric studies of vinegars from different raw materials and processes of production.
Natera R; Castro R; de Valme García-Moreno M; Hernández MJ; García-Barroso C
J Agric Food Chem; 2003 May; 51(11):3345-51. PubMed ID: 12744665
[TBL] [Abstract][Full Text] [Related]
18. Polycyclic aromatic hydrocarbons in traditionally smoked
Mastanjević KM; Kartalović BD; Vranešević JM; Novakov NJ; Habschied KJ
Food Addit Contam Part B Surveill; 2020 Jun; 13(2):82-87. PubMed ID: 31937193
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
Kharchoufi S; Gomez J; Lasanta C; Castro R; Sainz F; Hamdi M
J Sci Food Agric; 2018 Sep; 98(12):4749-4758. PubMed ID: 29542127
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
