Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system

(2018) Saerom Min et al.   FOOD CHEMISTRY

Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

(2018) Chong Wang et al.   FOOD CONTROL

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

(2017) Javier García-Lomillo et al.   MEAT SCIENCE

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

(2016) Lochan Singh et al.   FOOD CHEMISTRY

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

(2016) Joon-Goo Lee et al.   FOOD CHEMISTRY

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

(2016) Fatih Oz et al.   FOOD CHEMISTRY

Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

(2016) Evelina Fasano et al.   FOOD CONTROL

Human dietary exposure to polycyclic aromatic hydrocarbons: A review of the scientific literature

(2015) José L. Domingo et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

(2014) G. Haskaraca et al.   FOOD RESEARCH INTERNATIONAL

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

(2014) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

(2012) O. Viegas et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

(2012) A. Farhadian et al.   FOOD CONTROL

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2012) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

(2011) S.Y. Chung et al.   FOOD CHEMISTRY

A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish

(2011) O. Viegas et al.   TALANTA

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY