Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling

Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review

(2022) Azrina Azlan et al.   MOLECULES

Occurrence of polycyclic aromatic hydrocarbons in fried and grilled fish from Shandong China and health risk assessment

(2021) Yuxin Wang et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

The new insight about mechanism of the influence of K2CO3 on cellulose pyrolysis

(2021) Hanping Chen et al.   FUEL

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

(2021) Geni Rodrigues Sampaio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Evaluations on Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

(2020) Seyda Sahin et al.   Food Science of Animal Resources

Barbecued desi chicken: an investigation on the impact of polluted milieu upon formation and ingestion of polycyclic aromatic hydrocarbons (PAHs) in commercial versus laboratory barbecued organs along with stochastic cancer risk assessments in people from an industrial district of Punjab, Pakistan

(2020) Zunaira Mubeen et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Onion (Allium cepa L.) is potentially a good source of important antioxidants

(2019) Jiwan S. Sidhu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

(2019) Wanwisa Wongmaneepratip et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

(2019) Qian-Qian Mao et al.   Foods

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

(2018) Saerom Min et al.   FOOD CHEMISTRY

Therapeutic Potential and Recent Advances of Curcumin in the Treatment of Aging-Associated Diseases

(2018) Sathish Sundar Dhilip Kumar et al.   MOLECULES

Long-Term Exposure to Ambient Air Pollution and Incidence of Postmenopausal Breast Cancer in 15 European Cohorts within the ESCAPE Project

(2017) Zorana J. Andersen et al.   ENVIRONMENTAL HEALTH PERSPECTIVES

In situ investigation into surfactant effects on the clearance of polycyclic aromatic hydrocarbons adsorbed onto soybean leaf surfaces

(2016) Haifeng Sun et al.   ENVIRONMENTAL POLLUTION

Characterization of PM10 over urban and rural sites of Rajnandgaon, central India

(2015) Balram Ambade   NATURAL HAZARDS

Synthesis, extraction, and identification of light polycyclic aromatic hydrocarbons (PAH) in microwave oven fried Aseel chicken tissues

(2015) Ameer Fawad Zahoor et al.   TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY

Polycyclic Aromatic Hydrocarbons in the Food Web of Coastal Wetlands: Distribution, Sources and Potential Toxicity

(2014) Yu Zhang et al.   CLEAN-Soil Air Water

Development of a simple extraction and oxidation procedure for the residue analysis of imidacloprid and its metabolites in lettuce using gas chromatography

(2013) Ah-Young Ko et al.   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

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

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

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

(2011) Husam Alomirah et al.   FOOD CONTROL

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

(2011) Mônica C. R Camargo et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

(2010) Beata Janoszka   FOOD CHEMISTRY

Seasonal variations in the levels of PAH-DNA adducts in young adults living in Mexico City

(2010) W. A. Garcia-Suastegui et al.   MUTAGENESIS

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

Determination of polycyclic aromatic hydrocarbons in grilled meat

(2009) Afsaneh Farhadian et al.   FOOD CONTROL

Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

(2008) Biljana Bozin et al.   FOOD CHEMISTRY