Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

(2020) Radu Racovita et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses

(2020) Radu C. Racovita et al.   FOOD CONTROL

Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

(2018) Samuel Ayofemi Olalekan Adeyeye   POLYCYCLIC AROMATIC COMPOUNDS

Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

(2018) Mirja Hokkanen et al.   Journal of Chemistry

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

(2016) Lochan Singh 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

Biodegradation of polycyclic aromatic hydrocarbons (PAHs) by novel bacterial consortia tolerant to diverse physical settings – Assessments in liquid- and slurry-phase systems

(2016) Saranya Kuppusamy et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Quality attributes, polycyclic aromatic hydrocarbon, and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria

(2016) S. A. O. Adeyeye et al.   Journal of Aquatic Food Product Technology

Review of PAH contamination in food products and their health hazards

(2015) Vasudha Bansal et al.   ENVIRONMENT INTERNATIONAL

Concentrations and origins of nitro-polycyclic aromatic hydrocarbons and oxy-polycyclic aromatic hydrocarbons in ambient air in urban and rural areas in northern China

(2015) Wei Li et al.   ENVIRONMENTAL POLLUTION

Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting

(2015) Martin Rose et al.   FOOD AND CHEMICAL TOXICOLOGY

The Occurrence of 16 EPA PAHs in Food – A Review

(2015) Zuzana Zelinkova et al.   POLYCYCLIC AROMATIC COMPOUNDS

Concentrations and Health Risk of Polycyclic Aromatic Hydrocarbons in Some Brands of Biscuits in the Nigerian Market

(2014) Chukwujindu M. A. Iwegbue et al.   HUMAN AND ECOLOGICAL RISK ASSESSMENT

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

(2013) D.K. Essumang et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons in the bakery chain

(2013) M. Ciecierska et al.   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons in smoked and non-smoked black teas and tea infusions

(2013) Justine Pincemaille et al.   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons (PAH4) in food by vesicular supramolecular solvent-based microextraction and LC–fluorescence detection

(2013) Francisco José López-Jiménez et al.   FOOD CHEMISTRY

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

(2013) Margarete Pöhlmann et al.   FOOD CONTROL

Ultra high performance liquid chromatography–atmospheric pressure photoionization-mass spectrometry for high-sensitivity analysis of US Environmental Protection Agency sixteen priority pollutant polynuclear aromatic hydrocarbons in oysters

(2012) Sheng-Suan Cai et al.   JOURNAL OF CHROMATOGRAPHY A

Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods

(2012) Giorgia Purcaro et al.   TALANTA

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

(2011) Husam Alomirah et al.   FOOD CONTROL

Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

(2010) L. Duedahl-Olesen et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

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

Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish

(2010) S. Wretling et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ultra Performance Liquid Chromatography−Atmospheric Pressure Photoionization-Tandem Mass Spectrometry for High-Sensitivity and High-Throughput Analysis of U.S. Environmental Protection Agency 16 Priority Pollutants Polynuclear Aromatic Hydrocarbons

(2009) Sheng-Suan Cai et al.   ANALYTICAL CHEMISTRY