126 related articles for article (PubMed ID: 36192882)
1. Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains.
Hamad GM; Omar SA; Mostafa AGM; Cacciotti I; Saleh SM; Allam MG; El-Nogoumy B; Abou-Alella SA; Mehany T
Food Res Int; 2022 Nov; 161():111793. PubMed ID: 36192882
[TBL] [Abstract][Full Text] [Related]
2. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".
Lorenzo JM; Purriños L; Fontán MC; Franco D
Meat Sci; 2010 Nov; 86(3):660-4. PubMed ID: 20667428
[TBL] [Abstract][Full Text] [Related]
3. Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cooking.
Li W; Wu S
Food Chem; 2024 Jan; 430():136929. PubMed ID: 37517946
[TBL] [Abstract][Full Text] [Related]
4. Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.
Lu J; Kong L; Fang H; Cai K; Zhou H; Xu B
J Sci Food Agric; 2023 Dec; 103(15):7539-7549. PubMed ID: 37411004
[TBL] [Abstract][Full Text] [Related]
5. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages.
Ruiz-Moyano S; Martín A; Benito MJ; Hernández A; Casquete R; de Guia Córdoba M
Food Microbiol; 2011 Aug; 28(5):839-47. PubMed ID: 21569925
[TBL] [Abstract][Full Text] [Related]
6. In vitro removal of polycyclic aromatic hydrocarbons by lactic acid bacteria.
Yousefi M; Shariatifar N; Tajabadi Ebrahimi M; Mortazavian AM; Mohammadi A; Khorshidian N; Arab M; Hosseini H
J Appl Microbiol; 2019 Mar; 126(3):954-964. PubMed ID: 30478986
[TBL] [Abstract][Full Text] [Related]
7. Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.
Mottier P; Parisod V; Turesky RJ
J Agric Food Chem; 2000 Apr; 48(4):1160-6. PubMed ID: 10775366
[TBL] [Abstract][Full Text] [Related]
8. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings.
García-Falcon MS; Simal-Gándara J
Food Addit Contam; 2005 Jan; 22(1):1-8. PubMed ID: 15895605
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12.
Zafar H; Ain NU; Alshammari A; Alghamdi S; Raja H; Ali A; Siddique A; Tahir SD; Akbar S; Arif M; Alharbi M; Rahman A
Nutrients; 2022 Apr; 14(8):. PubMed ID: 35458216
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.
Arief II; Afiyah DN; Wulandari Z; Budiman C
J Food Sci; 2016 Nov; 81(11):M2761-M2769. PubMed ID: 27712046
[TBL] [Abstract][Full Text] [Related]
14. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages.
Zastrow L; Schwind KH; Schwägele F; Speer K
J Agric Food Chem; 2019 Dec; 67(50):13998-14004. PubMed ID: 31747274
[TBL] [Abstract][Full Text] [Related]
15. The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran's market: a probabilistic health risk assessment study.
Samiee S; Fakhri Y; Sadighara P; Arabameri M; Rezaei M; Nabizadeh R; Shariatifar N; Mousavi Khaneghah A
Environ Sci Pollut Res Int; 2020 Jun; 27(17):21126-21139. PubMed ID: 32266630
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages.
Gomes A; Santos C; Almeida J; Elias M; Roseiro LC
Food Chem Toxicol; 2013 Aug; 58():369-74. PubMed ID: 23692922
[TBL] [Abstract][Full Text] [Related]
19. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".
Lorenzo JM; Purriños L; Bermudez R; Cobas N; Figueiredo M; García Fontán MC
Meat Sci; 2011 Sep; 89(1):105-9. PubMed ID: 21501932
[TBL] [Abstract][Full Text] [Related]
20. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging.
Semanová J; Skláršová B; Šimon P; Šimko P
Food Chem; 2016 Jun; 201():1-6. PubMed ID: 26868540
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
