The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

(2020) Emel Oz   PLoS One

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

(2020) Zeynep Elbir et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods

(2019) Misato Masuda et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in Meat Floss (boiled, shredded, fried pork)

(2019) Teng Pan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

(2019) Emel Oz   PLoS One

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha ) powder on the physicochemical attributes of fresh pasta

(2018) Ajay S. Desai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

(2018) Gülsün Özyurt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species

(2017) Monica Borgogno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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(2017) Mauro Vasconi et al.   Turkish Journal of Fisheries and Aquatic Sciences

Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

(2016) Fatih Oz et al.   FOOD CONTROL

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

(2016) E. Ledesma et al.   FOOD CONTROL

Variations in Total Lipid and Fatty Acid Contents of Edible Muscle, Liver, and Roes of Spotless Shad,Alosa Immaculata, During Catching Season in Black Sea

(2014) Gülsüm Balçik Misir et al.   Journal of Aquatic Food Product Technology

Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples

(2013) Mojtaba Moazzen et al.   TALANTA

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

HETEROCYCLIC AROMATIC AMINES IN MEAT

(2011) FATIH OZ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

(2010) A. Farhadian et al.   FOOD CHEMISTRY

Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends

(2010) Patricia Plaza-Bolaños et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

(2009) V.O.E. Akpambang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets

(2009) Pierina Visciano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

(2009) Mariana Costa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heterocyclic amines content of meat and fish cooked by Brazilian methods

(2009) Motoki Iwasaki et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Essential fatty acid concentrations of different seston sizes and zooplankton: a field study of monomictic coastal lakes

(2009) M. J. Kainz et al.   JOURNAL OF PLANKTON RESEARCH

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

(2008) A.U. Türkkan et al.   FOOD AND BIOPRODUCTS PROCESSING

New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects

(2008) Elena Orban et al.   FOOD CHEMISTRY