122 related articles for article (PubMed ID: 34015427)
1. Effect of processing smoked salmon on contaminant contents.
Cunha SC; Siminel D; Guàrdia MD; de Alda ML; López-Garcia E; Muñoz I; Ferreira R; Eljarrat E; Fernandes JO
Food Chem Toxicol; 2021 Jul; 153():112276. PubMed ID: 34015427
[TBL] [Abstract][Full Text] [Related]
2. Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets.
Visciano P; Perugini M; Amorena M; Ianieri A
J Food Prot; 2006 May; 69(5):1134-8. PubMed ID: 16715815
[TBL] [Abstract][Full Text] [Related]
3. Antimicrobial activity of salmon extracts derived from traditional First Nations smoke processing.
Allen KJ; Chen XM; Mesak LR; Kitts DD
J Food Prot; 2012 Oct; 75(10):1878-82. PubMed ID: 23043842
[TBL] [Abstract][Full Text] [Related]
4. Risk assessment of PBDEs and PAHs in house dust in Kocaeli, Turkey: levels and sources.
Civan MY; Kara UM
Environ Sci Pollut Res Int; 2016 Dec; 23(23):23369-23384. PubMed ID: 27638794
[TBL] [Abstract][Full Text] [Related]
5. Smoked fish products available in European markets: Human exposure to polybrominated diphenyl ethers and their metabolites.
Cruz R; Martins ZE; Marques A; Casal S; Cunha SC
Food Chem Toxicol; 2018 Nov; 121():262-271. PubMed ID: 30194995
[TBL] [Abstract][Full Text] [Related]
6. Food safety traits of mussels and clams: distribution of PCBs, PBDEs, OCPs, PAHs and PFASs in sample from different areas using HRMS-Orbitrap
Chiesa LM; Nobile M; Malandra R; Pessina D; Panseri S; Labella GF; Arioli F
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):959-971. PubMed ID: 29388892
[TBL] [Abstract][Full Text] [Related]
7. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.
Oz E
PLoS One; 2020; 15(1):e0227508. PubMed ID: 31935242
[TBL] [Abstract][Full Text] [Related]
8. Polybrominated diphenyl ethers and their hydroxylated and methoxylated derivatives in seafood obtained from Puget Sound, WA.
Cade SE; Kuo LJ; Schultz IR
Sci Total Environ; 2018 Jul; 630():1149-1154. PubMed ID: 29727924
[TBL] [Abstract][Full Text] [Related]
9. Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.
Assogba MF; Afé OHI; Ahouansou RH; Anihouvi DGH; Kpoclou YE; Djago D; Douny C; Igout A; Mahillon J; Hounhouigan DJ; Scippo ML; Anihouvi VB
J Sci Food Agric; 2022 Jan; 102(2):851-861. PubMed ID: 34240424
[TBL] [Abstract][Full Text] [Related]
10. Levels and distribution of methoxylated and hydroxylated polybrominated diphenyl ethers in plant and soil samples surrounding a seafood processing factory and a seafood market.
Sun J; Liu J; Liu Y; Jiang G
Environ Pollut; 2013 May; 176():100-5. PubMed ID: 23416744
[TBL] [Abstract][Full Text] [Related]
11. Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.
Varlet V; Serot T; Monteau F; Le Bizec B; Prost C
Food Addit Contam; 2007 Jul; 24(7):744-57. PubMed ID: 17613060
[TBL] [Abstract][Full Text] [Related]
12. Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health.
Forsberg ND; Stone D; Harding A; Harper B; Harris S; Matzke MM; Cardenas A; Waters KM; Anderson KA
J Agric Food Chem; 2012 Jul; 60(27):6899-906. PubMed ID: 22690788
[TBL] [Abstract][Full Text] [Related]
13. Determination of polycyclic aromatic hydrocarbons in smoked and non-smoked black teas and tea infusions.
Pincemaille J; Schummer C; Heinen E; Moris G
Food Chem; 2014 Feb; 145():807-13. PubMed ID: 24128549
[TBL] [Abstract][Full Text] [Related]
14. Characterization, treatment and releases of PBDEs and PAHs in a typical municipal sewage treatment plant situated beside an urban river, East China.
Wang X; Xi B; Huo S; Sun W; Pan H; Zhang J; Ren Y; Liu H
J Environ Sci (China); 2013 Jul; 25(7):1281-90. PubMed ID: 24218838
[TBL] [Abstract][Full Text] [Related]
15. Effects of steaming on contaminants of emerging concern levels in seafood.
Barbosa V; Maulvault AL; Alves RN; Kwadijk C; Kotterman M; Tediosi A; Fernández-Tejedor M; Sloth JJ; Granby K; Rasmussen RR; Robbens J; De Witte B; Trabalón L; Fernandes JO; Cunha SC; Marques A
Food Chem Toxicol; 2018 Aug; 118():490-504. PubMed ID: 29787848
[TBL] [Abstract][Full Text] [Related]
16. Metabolism and excretion rates of parent and hydroxy-PAHs in urine collected after consumption of traditionally smoked salmon for Native American volunteers.
Motorykin O; Santiago-Delgado L; Rohlman D; Schrlau JE; Harper B; Harris S; Harding A; Kile ML; Massey Simonich SL
Sci Total Environ; 2015 May; 514():170-7. PubMed ID: 25659315
[TBL] [Abstract][Full Text] [Related]
17. Halogenated POPs and PAHs in blood plasma of Hong Kong residents.
Qin YY; Leung CK; Lin CK; Leung AO; Wang HS; Giesy JP; Wong MH
Environ Sci Technol; 2011 Feb; 45(4):1630-7. PubMed ID: 21207933
[TBL] [Abstract][Full Text] [Related]
18. Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.
Babić JM; Kartalović BD; Škaljac S; Vidaković S; Ljubojević D; Petrović JM; Ćirković MA; Teodorović V
Food Addit Contam Part B Surveill; 2018 Sep; 11(3):208-213. PubMed ID: 29886818
[TBL] [Abstract][Full Text] [Related]
19. Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking.
Perelló G; Martí-Cid R; Castell V; Llobet JM; Domingo JL
Food Chem Toxicol; 2009 Apr; 47(4):709-15. PubMed ID: 19162122
[TBL] [Abstract][Full Text] [Related]
20. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.
Porsby CH; Vogel BF; Mohr M; Gram L
Int J Food Microbiol; 2008 Mar; 122(3):287-95. PubMed ID: 18279988
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
