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

162 related items for PubMed ID: 32786847

  • 1. 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]

  • 2. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
    Hitzel A, Pöhlmann M, Schwägele F, Speer K, Jira W.
    Food Chem; 2013 Aug 15; 139(1-4):955-62. PubMed ID: 23561196
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 164():108088. PubMed ID: 32092623
    [Abstract] [Full Text] [Related]

  • 4. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages.
    Zastrow L, Schwind KH, Schwägele F, Speer K.
    J Agric Food Chem; 2019 Dec 18; 67(50):13998-14004. PubMed ID: 31747274
    [Abstract] [Full Text] [Related]

  • 5. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings.
    García-Falcon MS, Simal-Gándara J.
    Food Addit Contam; 2005 Jan 18; 22(1):1-8. PubMed ID: 15895605
    [Abstract] [Full Text] [Related]

  • 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 Jan 18; 15(1):e0227508. PubMed ID: 31935242
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".
    Lorenzo JM, Purriños L, Fontán MC, Franco D.
    Meat Sci; 2010 Nov 18; 86(3):660-4. PubMed ID: 20667428
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages.
    Cheng YQ, Leible M, Rigling M, Weiss J, Zhang YY, Gibis M.
    Food Res Int; 2024 Aug 18; 190():114633. PubMed ID: 38945584
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.