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Journal Abstract Search

173 related items for PubMed ID: 33412921

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  • 4. 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
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  • 5. Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.
    Viegas O, Yebra-Pimentel I, Martínez-Carballo E, Simal-Gandara J, Ferreira IM.
    J Agric Food Chem; 2014 Mar 26; 62(12):2638-43. PubMed ID: 24605876
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  • 10. Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure.
    Cheng J, Zhang X, Ma Y, Zhao J, Tang Z.
    Sci Total Environ; 2019 Nov 10; 690():965-972. PubMed ID: 31302560
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  • 11. 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 10; 141():111372. PubMed ID: 32334111
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  • 15. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly.
    Kim HJ, Cho J, Kim D, Park TS, Jin SK, Hur SJ, Lee SK, Jang A.
    Food Sci Anim Resour; 2021 May 10; 41(3):481-496. PubMed ID: 34017956
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  • 16. 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 10; 86(12):100179. PubMed ID: 37839553
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  • 19. Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk.
    Hamidi EN, Hajeb P, Selamat J, Abdull Razis AF.
    Asian Pac J Cancer Prev; 2016 Dec 10; 17(1):15-23. PubMed ID: 26838201
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  • 20. 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
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