BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

195 related articles for article (PubMed ID: 33168259)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs.
    Huong Huynh TT; Tongkhao K; Hengniran P; Vangnai K
    J Food Prot; 2023 Dec; 86(12):100179. PubMed ID: 37839553
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry.
    Babaoğlu AS
    Food Sci Anim Resour; 2023 Sep; 43(5):826-839. PubMed ID: 37701747
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Formation and mitigation of PAHs in barbecued meat - a review.
    Duedahl-Olesen L; Ionas AC
    Crit Rev Food Sci Nutr; 2022; 62(13):3553-3568. PubMed ID: 33412921
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.
    Chaemsai S; Kunanopparat T; Srichumpuang J; Nopharatana M; Tangduangdee C; Siriwattanayotin S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(3):385-90. PubMed ID: 26785749
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.
    Iko Afé OH; Douny C; Kpoclou YE; Igout A; Mahillon J; Anihouvi V; Hounhouigan DJ; Scippo ML
    Food Chem Toxicol; 2020 Jul; 141():111372. PubMed ID: 32334111
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.
    Wang C; Xie Y; Wang H; Bai Y; Dai C; Li C; Xu X; Zhou G
    Food Chem; 2019 Oct; 294():578-586. PubMed ID: 31126503
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.