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Journal Abstract Search

135 related items for PubMed ID: 15237951

  • 1. 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 14; 52(14):4452-5. PubMed ID: 15237951
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  • 2. 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 Jul 14; 1(1):78-84. PubMed ID: 24784540
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  • 3. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL.
    García Falcón MS, González Amigo S, Lage Yusty MA, Simal Lozano J.
    Food Addit Contam; 1999 Jan 14; 16(1):9-14. PubMed ID: 11565574
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  • 4. Comparison of the level of residual coagulant activity in different cheese varieties.
    Bansal N, Fox PF, McSweeney PL.
    J Dairy Res; 2009 Aug 14; 76(3):290-3. PubMed ID: 19445824
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  • 5. 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 Aug 14; 10(4):399-405. PubMed ID: 8405579
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  • 8. Occurrence of polycyclic aromatic hydrocarbons in smoked cheese.
    Guillén MD, Sopelana P.
    J Dairy Sci; 2004 Mar 14; 87(3):556-64. PubMed ID: 15202639
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  • 10. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C, Caravelli A, Coppola D, Barile S, Perozzi G.
    Int J Food Microbiol; 2008 Dec 10; 128(2):378-84. PubMed ID: 18990462
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  • 12. Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method.
    Polak-Śliwińska M, Paszczyk B, Śliwiński M.
    Molecules; 2022 Oct 14; 27(20):. PubMed ID: 36296506
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  • 13. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
    Rajbhandari P, Patel J, Valentine E, Kindstedt PS.
    J Dairy Sci; 2009 Aug 14; 92(8):3616-22. PubMed ID: 19620642
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  • 14. Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese.
    Guillén MD, Palencia G, Ibargoitia ML, Fresno M, Sopelana P.
    J Dairy Sci; 2011 Apr 14; 94(4):1679-90. PubMed ID: 21426955
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  • 15. Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection.
    Aygün SF, Kabadayi F.
    Int J Food Sci Nutr; 2005 Dec 14; 56(8):581-5. PubMed ID: 16638662
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  • 16. Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter.
    Guillén MD, Palencia G, Sopelana P, Ibargoitia ML.
    J Dairy Sci; 2007 Jun 14; 90(6):2717-25. PubMed ID: 17517711
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  • 18. [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 14; 43(3):197-200. PubMed ID: 19534924
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  • 19. Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
    Garabal JI, Rodríguez-Alonso P, Franco D, Centeno JA.
    J Dairy Sci; 2010 May 14; 93(5):1868-81. PubMed ID: 20412900
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  • 20. 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 May 14; 31(10):1688-98. PubMed ID: 25078362
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