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 *

113 related articles for article (PubMed ID: 38176148)

  • 1. Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages.
    Lu J; Wang R; Feng X; Cai K; Zhou H; Xu B
    Food Chem; 2024 May; 441():138297. PubMed ID: 38176148
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.
    Chen Y; Cai K; Tu Z; Nie W; Ji T; Hu B; Chen C; Jiang S
    J Sci Food Agric; 2018 Jun; 98(8):3022-3030. PubMed ID: 29193124
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Benzo(a)pyrene penetration on a smoked meat product during smoking time.
    Ledesma E; Rendueles M; Díaz M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(10):1688-98. PubMed ID: 25078362
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Benzo(a)pyrene content in sausage products].
    Ruchkovskiĭ BS; Tiktin LA; Paliura AN
    Vopr Pitan; 1982; (1):62-3. PubMed ID: 6280388
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.
    Yabiku HY; Martins MS; Takahashi MY
    Food Addit Contam; 1993; 10(4):399-405. PubMed ID: 8405579
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Changes in benzo(a)pyrene content in fermented salami.
    Simko P; Karovicová J; Kubincová M
    Z Lebensm Unters Forsch; 1991 Dec; 193(6):538-40. PubMed ID: 1792826
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Determination and occurrence of benzo[a]pyrene in smoked meat products.
    Simko P; Gombita M; Karovicová J
    Nahrung; 1991; 35(1):103-4. PubMed ID: 1865882
    [No Abstract]   [Full Text] [Related]  

  • 12. Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages.
    Lu J; Wang R; Hu M; Cai K; Du X; Cheng J; Hu H; Zhou H; Xu B
    Food Chem; 2025 Jan; 463(Pt 4):141468. PubMed ID: 39369606
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Levels of benzo[a]pyrene and benzo[a]anthracene in smoked "Provola" cheese from Calabria (Italy).
    Naccari C; Cristani M; Licata P; Giofrè F; Trombetta D
    Food Addit Contam Part B Surveill; 2008; 1(1):78-84. PubMed ID: 24784540
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns.
    Karl H; Leinemann M
    Z Lebensm Unters Forsch; 1996 Jun; 202(6):458-64. PubMed ID: 8711952
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Smoked food and cancer.
    Fritz W; Soós K
    Bibl Nutr Dieta; 1980; (29):57-64. PubMed ID: 7447916
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of Polycyclic Aromatic Hydrocarbons in
    Mastanjević K; Puljić L; Kartalović B; Grbavac J; Jukić Grbavac M; Nadaždi H; Habschied K
    Int J Environ Res Public Health; 2020 Jul; 17(14):. PubMed ID: 32679725
    [No Abstract]   [Full Text] [Related]  

  • 17. Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
    Anastasio A; Mercogliano R; Vollano L; Pepe T; Cortesi ML
    J Agric Food Chem; 2004 Jul; 52(14):4452-5. PubMed ID: 15237951
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Efficacy of Ozonation Treatments of Smoked Fish for Reducing Its Benzo[a]pyrene Concentration and Toxicity.
    Rozentale I; Ancans J; Bartkiene E; Viksna A; Bartkevics V
    J Food Prot; 2016 Dec; 79(12):2167-2173. PubMed ID: 28221959
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. [Benzo (a) pyrene residue surveillance in retail food in the city of Xiamen, China: report from 121 samples].
    Luo HD; Zhou N; Li N; Jia YZ; Li YQ
    Zhonghua Yu Fang Yi Xue Za Zhi; 2009 Mar; 43(3):197-200. PubMed ID: 19534924
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.