195 related articles for article (PubMed ID: 35055557)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments.
Chiang CF; Hsu KC; Cho CY; Tsai TY; Hsu CH; Yang DJ
Food Chem Toxicol; 2020 Aug; 142():111400. PubMed ID: 32413455
[TBL] [Abstract][Full Text] [Related]
9. 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]
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. Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry.
Kamankesh M; Mohammadi A; Hosseini H; Modarres Tehrani Z
Meat Sci; 2015 May; 103():61-7. PubMed ID: 25618021
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats.
Hu Y; Tian H; Hu S; Dong L; Zhang J; Yu X; Han M; Xu X
Food Chem; 2022 Mar; 371():131384. PubMed ID: 34808777
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
