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

  • 21. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats.
    Kim HJ, Cho J, Jang A.
    Food Chem; 2021 May 01; 343():128453. PubMed ID: 33168259
    [Abstract] [Full Text] [Related]

  • 22. Detection of polycyclic aromatic hydrocarbons in different types of processed foods.
    Kumosani TA, Moselhy SS, Asseri AM, Asseri AH.
    Toxicol Ind Health; 2013 Apr 01; 29(3):300-4. PubMed ID: 22294443
    [Abstract] [Full Text] [Related]

  • 23. 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 01; 50(6):2128-34. PubMed ID: 22459130
    [Abstract] [Full Text] [Related]

  • 24. Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat.
    Rivera L, Curto MJ, Pais P, Galceran MT, Puignou L.
    J Chromatogr A; 1996 Apr 19; 731(1-2):85-94. PubMed ID: 8646330
    [Abstract] [Full Text] [Related]

  • 25. Determination and identification of polycyclic aromatic hydrocarbons in smoked and charcoal-broiled food products by high pressure liquid chromatography and gas chromatography.
    Panalaks T.
    J Environ Sci Health B; 1976 Apr 19; 11(4):299-315. PubMed ID: 63478
    [Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
    Simko P.
    Mol Nutr Food Res; 2005 Jul 19; 49(7):637-47. PubMed ID: 15945119
    [Abstract] [Full Text] [Related]

  • 31. Use of a surrogate aerosol in a preliminary screening for the potential carcinogenicity of coal coated with No. 6 fuel oil.
    Dalbey WE, Blackburn GR, Roy TA, Sasaki J, Krueger AJ, Mackerer CR.
    Am Ind Hyg Assoc J; 1998 Feb 19; 59(2):90-5. PubMed ID: 9487662
    [Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34. Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products.
    Dennis MJ, Massey RC, Cripps G, Venn I, Howarth N, Lee G.
    Food Addit Contam; 1991 Feb 19; 8(4):517-30. PubMed ID: 1806403
    [Abstract] [Full Text] [Related]

  • 35. Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans.
    Sinha R, Rothman N, Brown ED, Mark SD, Hoover RN, Caporaso NE, Levander OA, Knize MG, Lang NP, Kadlubar FF.
    Cancer Res; 1994 Dec 01; 54(23):6154-9. PubMed ID: 7954461
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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