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

258 related items for PubMed ID: 32092623

  • 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. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.
    Cordeiro T, Viegas O, Silva M, Martins ZE, Fernandes I, Ferreira IMLPVO, Pinho O, Mateus N, Calhau C.
    Meat Sci; 2020 Sep 01; 167():108083. PubMed ID: 32402836
    [Abstract] [Full Text] [Related]

  • 23. Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.
    Li YC, Qiu JQ, Shu M, Ho SSH, Cao JJ, Wang GH, Wang XX, Zhao XQ.
    Environ Sci Pollut Res Int; 2018 Feb 01; 25(5):4750-4760. PubMed ID: 29198025
    [Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. 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]

  • 27. A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.
    Viegas O, Novo P, Pinho O, Ferreira IM.
    Talanta; 2012 Jan 15; 88():677-83. PubMed ID: 22265557
    [Abstract] [Full Text] [Related]

  • 28. Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product.
    Roseiro LC, Gomes A, Santos C.
    Food Chem Toxicol; 2011 Jun 15; 49(6):1340-5. PubMed ID: 21419819
    [Abstract] [Full Text] [Related]

  • 29. Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products.
    Ma Y, Lin J, Li M, Zhu Y, Zhao L, Liang D, Cho DH, Zhao G.
    Int J Biol Macromol; 2024 Mar 15; 261(Pt 2):129574. PubMed ID: 38246464
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan.
    Kao TH, Chen S, Huang CW, Chen CJ, Chen BH.
    Food Chem Toxicol; 2014 Sep 15; 71():149-58. PubMed ID: 24932919
    [Abstract] [Full Text] [Related]

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

  • 33. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.
    Iko Afé OH, Douny C, Kpoclou YE, Igout A, Mahillon J, Anihouvi V, Hounhouigan DJ, Scippo ML.
    Food Chem Toxicol; 2020 Jul 15; 141():111372. PubMed ID: 32334111
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No 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. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs.
    Huong Huynh TT, Tongkhao K, Hengniran P, Vangnai K.
    J Food Prot; 2023 Dec 15; 86(12):100179. PubMed ID: 37839553
    [Abstract] [Full Text] [Related]

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

    Page: [Previous] [Next] [New Search]
    of 13.