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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

285 related items for PubMed ID: 2017211

  • 1. The formation and occurrence of polynuclear aromatic hydrocarbons associated with food.
    Lijinsky W.
    Mutat Res; 1991; 259(3-4):251-61. PubMed ID: 2017211
    [Abstract] [Full Text] [Related]

  • 2. BENZO(A)PYRENE AND OTHER POLYNUCLEAR HYDROCARBONS IN CHARCOAL-BROILED MEAT.
    LIJINSKY W, SHUBIK P.
    Science; 1964 Jul 03; 145(3627):53-5. PubMed ID: 14162692
    [Abstract] [Full Text] [Related]

  • 3. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
    Gomaa EA, Gray JI, Rabie S, Lopez-Bote C, Booren AM.
    Food Addit Contam; 1993 Jul 03; 10(5):503-21. PubMed ID: 8224319
    [Abstract] [Full Text] [Related]

  • 4. 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 Jul 03; 10(4):399-405. PubMed ID: 8405579
    [Abstract] [Full Text] [Related]

  • 5. Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods.
    Joe FL, Salemme J, Fazio T.
    J Assoc Off Anal Chem; 1984 Jul 03; 67(6):1076-82. PubMed ID: 6520079
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 199():632-8. PubMed ID: 26776018
    [Abstract] [Full Text] [Related]

  • 7. Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan.
    Chen S, Kao TH, Chen CJ, Huang CW, Chen BH.
    J Agric Food Chem; 2013 Aug 07; 61(31):7645-53. PubMed ID: 23855713
    [Abstract] [Full Text] [Related]

  • 8. 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 07; 164():108088. PubMed ID: 32092623
    [Abstract] [Full Text] [Related]

  • 9. 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 07; 24(4):429-37. PubMed ID: 17454117
    [Abstract] [Full Text] [Related]

  • 10. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study.
    Kazerouni N, Sinha R, Hsu CH, Greenberg A, Rothman N.
    Food Chem Toxicol; 2001 May 07; 39(5):423-36. PubMed ID: 11313108
    [Abstract] [Full Text] [Related]

  • 11. 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 07; 35(2):213-8. PubMed ID: 9146734
    [Abstract] [Full Text] [Related]

  • 12. First evidence of Dinophysistoxin-1 ester and carcinogenic polycyclic aromatic hydrocarbons in smoked bivalves collected in the Patagonia fjords.
    García C, González V, Cornejo C, Palma-Fleming H, Lagos N.
    Toxicon; 2004 Feb 07; 43(2):121-31. PubMed ID: 15019471
    [Abstract] [Full Text] [Related]

  • 13. Survey of some market basket commodities for polynuclear aromatic hydrocarbon content.
    Joe FL, Roseboro EL, Fazio T.
    J Assoc Off Anal Chem; 1979 May 07; 62(3):615-20. PubMed ID: 479089
    [Abstract] [Full Text] [Related]

  • 14. Formation and mitigation of PAHs in barbecued meat - a review.
    Duedahl-Olesen L, Ionas AC.
    Crit Rev Food Sci Nutr; 2022 May 07; 62(13):3553-3568. PubMed ID: 33412921
    [Abstract] [Full Text] [Related]

  • 15. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting.
    Rose M, Holland J, Dowding A, Petch SR, White S, Fernandes A, Mortimer D.
    Food Chem Toxicol; 2015 Apr 07; 78():1-9. PubMed ID: 25633345
    [Abstract] [Full Text] [Related]

  • 16. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?
    Domingo JL, Nadal M.
    Environ Res; 2016 Feb 07; 145():109-115. PubMed ID: 26656511
    [Abstract] [Full Text] [Related]

  • 17. Polycyclic aromatic hydrocarbons in the diet.
    Phillips DH.
    Mutat Res; 1999 Jul 15; 443(1-2):139-47. PubMed ID: 10415437
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 201():1-6. PubMed ID: 26868540
    [Abstract] [Full Text] [Related]

  • 19. 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 02; 68(35):9530-9536. PubMed ID: 32786847
    [Abstract] [Full Text] [Related]

  • 20. Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs.
    Alomirah H, Al-Zenki S, Husain A, Sawaya W, Ahmed N, Gevao B, Kannan K.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Jun 02; 27(6):869-78. PubMed ID: 20104381
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.