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PUBMED FOR HANDHELDS

Journal Abstract Search

279 related items for PubMed ID: 25633345

  • 1. 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; 78():1-9. PubMed ID: 25633345
    [Abstract] [Full Text] [Related]

  • 2. 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; 50(6):2128-34. PubMed ID: 22459130
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  • 3. Inhalation Exposure to PM-Bound Polycyclic Aromatic Hydrocarbons Released from Barbecue Grills Powered by Gas, Lump Charcoal, and Charcoal Briquettes.
    Badyda AJ, Widziewicz K, Rogula-Kozłowska W, Majewski G, Jureczko I.
    Adv Exp Med Biol; 2018 Jun; 1023():11-27. PubMed ID: 28681185
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  • 4. 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
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  • 5. Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.
    Chaemsai S, Kunanopparat T, Srichumpuang J, Nopharatana M, Tangduangdee C, Siriwattanayotin S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 May 15; 33(3):385-90. PubMed ID: 26785749
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  • 6. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.
    Oz E.
    PLoS One; 2020 May 15; 15(1):e0227508. PubMed ID: 31935242
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  • 7. Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.
    Kendirci P, Icier F, Kor G, Onogur TA.
    Meat Sci; 2014 Jun 15; 97(2):123-9. PubMed ID: 24576771
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  • 10. Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods.
    Masuda M, Wang Q, Tokumura M, Miyake Y, Amagai T.
    Ecotoxicol Environ Saf; 2019 Aug 30; 178():188-194. PubMed ID: 31009924
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  • 12. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
    Ahmad Kamal NH, Selamat J, Sanny M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May 30; 35(5):848-869. PubMed ID: 29334335
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  • 13. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak.
    Oz F, Yuzer MO.
    Food Chem; 2016 Jul 15; 203():59-66. PubMed ID: 26948589
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  • 14. Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking.
    Saito E, Tanaka N, Miyazaki A, Tsuzaki M.
    Food Chem; 2014 Jun 15; 153():285-91. PubMed ID: 24491732
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  • 16. Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure.
    Badyda AJ, Rogula-Kozłowska W, Majewski G, Bralewska K, Widziewicz-Rzońca K, Piekarska B, Rogulski M, Bihałowicz JS.
    J Hazard Mater; 2022 Oct 15; 440():129635. PubMed ID: 36027742
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