These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

197 related articles for article (PubMed ID: 34017956)

  • 41. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
    Jinap S; Mohd-Mokhtar MS; Farhadian A; Hasnol ND; Jaafar SN; Hajeb P
    Meat Sci; 2013 Jun; 94(2):202-7. PubMed ID: 23501251
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. 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]  

  • 44. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.
    Zhang X; Hu G; Xu C; Nie W; Cai K; Fang H; Xu B
    J Sci Food Agric; 2023 Apr; 103(6):2838-2847. PubMed ID: 36700254
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat.
    Akpambang VO; Purcaro G; Lajide L; Amoo IA; Conte LS; Moret S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jul; 26(7):1096-103. PubMed ID: 19680985
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying.
    Lai YW; Inbaraj BS; Chen BH
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254486
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Aryl hydrocarbon receptor-mediated activity of mutagenic polycyclic aromatic hydrocarbons determined using in vitro reporter gene assay.
    Machala M; Vondrácek J; Bláha L; Ciganek M; Neca JV
    Mutat Res; 2001 Oct; 497(1-2):49-62. PubMed ID: 11525907
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Barbecue Fumes: An Overlooked Source of Health Hazards in Outdoor Settings?
    Wu CC; Bao LJ; Guo Y; Li SM; Zeng EY
    Environ Sci Technol; 2015 Sep; 49(17):10607-15. PubMed ID: 26259039
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.
    Hu G; Cai K; Li Y; Hui T; Wang Z; Chen C; Xu B; Zhang D
    Food Res Int; 2021 Mar; 141():110127. PubMed ID: 33641994
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades.
    Manful CF; Vidal NP; Pham TH; Nadeem M; Wheeler E; Hamilton MC; Doody KM; Thomas RH
    Data Brief; 2019 Dec; 27():104801. PubMed ID: 31799349
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution.
    Kangsadalampai K; Butryee C; Manoonphol K
    Food Chem Toxicol; 1997 Feb; 35(2):213-8. PubMed ID: 9146734
    [TBL] [Abstract][Full Text] [Related]  

  • 53. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment.
    Sahin S; Ulusoy HI; Alemdar S; Erdogan S; Agaoglu S
    Food Sci Anim Resour; 2020 Sep; 40(5):675-688. PubMed ID: 32968721
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea.
    Kim SY; Shin HW; Kim GH; Kim YY; Kang MJ; Shin HS
    Foods; 2022 May; 11(11):. PubMed ID: 35681367
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Evaluation of waste biomasses and their biochars for removal of polycyclic aromatic hydrocarbons.
    de Jesus JHF; da C Cunha G; Cardoso EMC; Mangrich AS; Romão LPC
    J Environ Manage; 2017 Sep; 200():186-195. PubMed ID: 28577454
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds.
    Beriain MJ; Gómez I; García S; Urroz JC; Diéguez PM; Ibañez FC
    Foods; 2024 Aug; 13(15):. PubMed ID: 39123634
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products.
    Ma Y; Lin J; Li M; Zhu Y; Zhao L; Liang D; Cho DH; Zhao G
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129574. PubMed ID: 38246464
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Determination of polycyclic aromatic hydrocarbon content in heat-treated meat retailed in Egypt: Health risk assessment, benzo[a]pyrene induced mutagenicity and oxidative stress in human colon (CaCo-2) cells and protection using rosmarinic and ascorbic acids.
    Darwish WS; Chiba H; El-Ghareeb WR; Elhelaly AE; Hui SP
    Food Chem; 2019 Aug; 290():114-124. PubMed ID: 31000027
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying.
    Hwang MJ; Kang SJ; Kim HS; Lee KW
    Food Chem; 2019 Nov; 297():124977. PubMed ID: 31253260
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China.
    Jiang D; Wang G; Li L; Wang X; Li W; Li X; Shao L; Li F
    Food Sci Nutr; 2018 Nov; 6(8):2431-2439. PubMed ID: 30510744
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.