Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Correlation analysis of heat stability of veterinary antibiotics by structural degradation, changes in antimicrobial activity and genotoxicity

(2018) MK Hsieh et al.   VETERINARNI MEDICINA

Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI

(2017) Trinidad Pérez Palacios et al.   International Journal of Food Engineering

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

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Residues and health risk assessment of quinolones and sulfonamides in cultured fish from Pearl River Delta, China

(2016) Xiuting He et al.   AQUACULTURE

Bioaccumulation of HCHs and DDTs in organs of Pacific salmon (genus Oncorhynchus ) from the Sea of Okhotsk and the Bering Sea

(2016) Olga N. Lukyanova et al.   CHEMOSPHERE

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of thermal treatments on the degradation of antibiotic residues in food

(2016) Lei Tian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cadmium potentiates toxicity of cypermethrin in zebrafish

(2016) Ye Yang et al.   ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY

Detection and Quantification of 41 Antibiotic Residues in Gilthead Sea Bream (Sparus aurata) From Aquaculture Origin, Using a Multiclass and Multi-residue UHPLC-MS/MS Method

(2016) Lúcia Santos et al.   Food Analytical Methods

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

(2016) Alain Kondjoyan 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

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

Polycyclic aromatic hydrocarbons in Iranian Kebabs

(2016) Mohamad Es'haghi Gorji et al.   FOOD CONTROL

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks

(2016) F. Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

(2016) Silvia H. Hernández-López et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

(2016) Zara Bolger et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

(2016) Valquíria C. S. Ferreira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)

(2016) Zahra Momenzadeh et al.   Journal of Food Measurement and Characterization

Review of PAH contamination in food products and their health hazards

(2015) Vasudha Bansal et al.   ENVIRONMENT INTERNATIONAL

First report of pyrethroid bioaccumulation in wild river fish: A case study in Iberian river basins (Spain)

(2015) Cayo Corcellas et al.   ENVIRONMENT INTERNATIONAL

Liquid Chromatography-Mass Spectrometry in the Analysis of Pesticide Residues in Food

(2015) Anna Stachniuk et al.   Food Analytical Methods

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

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

(2015) Monika Gibis et al.   FOOD CHEMISTRY

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

(2015) Y. Wang et al.   FOOD CHEMISTRY

Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

(2015) Hilal Isleroglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

(2015) Nader Karimian-Khosroshahi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of cooking procedures on tylosin residues in chicken meatball

(2015) Jamileh Salaramoli et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Antibiotic Residue Monitoring Results for Pork, Chicken, and Beef Samples in Vietnam in 2012–2013

(2015) Takahiro Yamaguchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of cooking methods on nutritional value of foal meat

(2015) Rubén Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

(2015) Fatih Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

(2015) Muhammad I. Khan et al.   Lipids in Health and Disease

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

(2015) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal

(2015) Anabela F. Lopes et al.   MEAT SCIENCE

Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

(2015) Marzieh Kamankesh et al.   MEAT SCIENCE

MUFAs

(2015) Douglas G Mashek et al.   Advances in Nutrition

Recent advances in sample preparation techniques and methods of sulfonamides detection – A review

(2014) Stanislava G. Dmitrienko et al.   ANALYTICA CHIMICA ACTA

Concentrations and human health risk assessment of organochlorine pesticides in edible fish species from a Rift Valley lake—Lake Ziway, Ethiopia

(2014) Yared B. Yohannes et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Determination of tetracyclines in meat using two phases freezing extraction method and HPLC-DAD

(2014) Farhad Ahmadi et al.   Food Analytical Methods

Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography – Flame ionization detector

(2014) Olatunde S. Olatunji et al.   FOOD CHEMISTRY

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

Identification of Metabolites and Thermal Transformation Products of Quinolones in Raw Cow’s Milk by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry

(2014) Alexandra Junza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

(2014) Maomao Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb

(2014) Roger W. Purchas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin

(2014) Vladimir M. Tomović et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

(2014) A. Raza et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

(2014) VanHue Nguyen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

(2014) Shehu Latunji Akintola   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

(2014) Ubaid ur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The determination of pharmaceutical residues in cooked and uncooked marine bivalves using pressurised liquid extraction, solid-phase extraction and liquid chromatography–tandem mass spectrometry

(2013) Gillian McEneff et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Identification of Seafood as an Important Dietary Source of Heterocyclic Amines by Chemometry and Chromatography–Mass Spectrometry

(2013) Mohammad Rizwan Khan et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Organochlorine pesticide residues: An extensive monitoring of Italian fishery and aquaculture

(2013) Maurizio Masci et al.   CHEMOSPHERE

Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

(2013) Muhammad Asim Shabbir et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects

(2013) Ki-Hyun Kim et al.   ENVIRONMENT INTERNATIONAL

Formation and mitigation of heterocyclic aromatic amines in fried pork

(2013) Yan Zhang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Stability of vitamin D in foodstuffs during cooking

(2013) Jette Jakobsen et al.   FOOD CHEMISTRY

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Changes in chemical composition of frozen coated fish products during deep-frying

(2013) Trinidad Pérez-Palacios et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutritional and Sensory Characteristics of Bread-Coated Hake Fillets as Affected by Cooking Conditions

(2013) Trinidad Pérez-Palacios et al.   JOURNAL OF FOOD QUALITY

Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

(2013) S. Jinap et al.   MEAT SCIENCE

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

(2013) Hasan Keşkekoğlu et al.   MEAT SCIENCE

Proximate composition, antihypertensive and antioxidative properties of the semimembranosus muscle from pork and beef after cooking and in vitro digestion

(2013) Ida-Johanne Jensen et al.   MEAT SCIENCE

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef

(2013) E.D. Ruan et al.   MEAT SCIENCE

The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C

(2013) B.H.P. Wilkinson et al.   MEAT SCIENCE

Vitamin B12 content in raw and cooked beef

(2013) Małgorzata Czerwonka et al.   MEAT SCIENCE

Earliest Archaeological Evidence of Persistent Hominin Carnivory

(2013) Joseph V. Ferraro et al.   PLoS One

Effects of frying and boiling on the formation of heterocyclic amines in braised chicken

(2013) Y. Yao et al.   POULTRY SCIENCE

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

Pesticide productivity and food security. A review

(2012) József Popp et al.   Agronomy for Sustainable Development

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

Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

(2012) Mônica C. Rojo Camargo et al.   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV–Vis detection

(2012) Kenan Dost et al.   FOOD CHEMISTRY

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

Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources

(2012) M. Ciecierska et al.   FOOD CONTROL

Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

(2012) Norman D. Forsberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING

(2012) ABDURRAHMAN POLAT et al.   JOURNAL OF FOOD BIOCHEMISTRY

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

(2012) Arkadiusz Szterk et al.   MEAT SCIENCE

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

(2012) Margit D. Aaslyng et al.   MEAT SCIENCE

Health benefits of marine foods and ingredients

(2011) Rune Larsen et al.   BIOTECHNOLOGY ADVANCES

Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature

(2011) José L. Domingo   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Organochlorine pesticides and polychlorinated biphenyls in sediments and fish from freshwater cultured fish ponds in different agricultural contexts in north-eastern France

(2011) Marielle Thomas et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product

(2011) L.C. Roseiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products

(2011) C. Santos et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

(2011) Weizheng Sun et al.   FOOD CHEMISTRY

The occurrence of semicarbazide in the meat and shell of Bangladeshi fresh-water shrimp

(2011) Robert McCracken et al.   FOOD CHEMISTRY

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

(2011) Jiyeong Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

(2011) Ahyoung Dong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE

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

Effect of handling and processing on pesticide residues in food- a review

(2011) Usha Bajwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Meat Consumption, Cooking Practices, Meat Mutagens, and Risk of Prostate Cancer

(2011) Esther M. John et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Energetic consequences of thermal and nonthermal food processing

(2011) R. N. Carmody et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Organochlorine pesticides, polychlorinated biphenyls and trace elements in wild European sea bass (Dicentrarchus labrax) off European estuaries

(2011) Joseph G. Schnitzler et al.   SCIENCE OF THE TOTAL ENVIRONMENT

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

Benefits versus Risks Associated with Consumption of Fish and other Seafood

(2011) S. Bushkin-Bedient et al.   REVIEWS ON ENVIRONMENTAL HEALTH

Determination of fluoroquinolone residues in poultry muscle in Portugal

(2010) A. Pena et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Application of the QuEChERS method for the analysis of pyrethrins and pyrethroids in fish tissues

(2010) Dorothea F. K. Rawn et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Organochlorine pesticides (OCPs), dioxin-like polychlorinated biphenyls (dl-PCBs), polychlorinated dibenzo-p-dioxins and polychlorinated dibenzo furans (PCDD/Fs) in edible fish from Lake Volta, Lake Bosumtwi and Weija Lake in Ghana

(2010) S. Adu-Kumi et al.   CHEMOSPHERE

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

(2010) M.H.A. Jahurul et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

(2010) O.O. Oluwaniyi et al.   FOOD CHEMISTRY

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

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

(2010) A. Farhadian et al.   FOOD CHEMISTRY

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

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

(2010) Fatih Oz et al.   FOOD CONTROL

Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels

(2010) F. Oz et al.   Journal of Animal and Veterinary Advances

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

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

Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel

(2010) Simhae Kim et al.   JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

(2010) F. Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Heterocyclic amine content in commercial ready to eat meat products

(2010) Kanithaporn Puangsombat et al.   MEAT SCIENCE

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Health risk assessment on dietary exposure to polycyclic aromatic hydrocarbons (PAHs) in Taiyuan, China

(2010) Zhonghuan Xia et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Organochlorine insecticides (DDT and heptachlor) in dry fish: traditional washing and cooking effect on dietary intake

(2009) MD. Nurul Huda Bhuiyan et al.   Bangladesh Journal of Pharmacology

Occurrence of organochlorine pesticide residues in eggs, chicken and meat in Jordan

(2009) Rafat Ahmad et al.   CHEMOSPHERE

Impact assessment and decontamination of pesticides from meat under different culinary processes

(2009) Dwaipayan Sengupta et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Halogenated Contaminants in Farmed Salmon, Trout, Tilapia, Pangasius, and Shrimp

(2009) S. P. J. van Leeuwen et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea

(2009) Y.M. Back et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

(2009) Beata Janoszka   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons in grilled meat

(2009) Afsaneh Farhadian et al.   FOOD CONTROL

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

EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS

(2009) GUOZHOU LIAO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Systemic Review of the Roles of n-3 Fatty Acids in Health and Disease

(2009) Natalie D. Riediger et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle

(2009) L. Gašperlin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Atmospheric polycyclic aromatic hydrocarbons: Source attribution, emission factors and regulation

(2008) K RAVINDRA et al.   ATMOSPHERIC ENVIRONMENT

Persistent organochlorine pesticide residues in fish, sediments and water from Lake Bosomtwi, Ghana

(2008) Godfred Darko et al.   CHEMOSPHERE

Monitoring of pesticide chlorpyrifos residue in farmed fish: Investigation of possible sources

(2008) Feei Sun et al.   CHEMOSPHERE

Bioaccumulation of chlorinated pesticides and PCBs in the tropical freshwater fish Hoplias malabaricus: Histopathological, physiological, and immunological findings

(2008) A.L. Miranda et al.   ENVIRONMENT INTERNATIONAL

Organochlorine pesticide residuals in chickens and eggs at a poultry farm in Beijing, China

(2008) S. Tao et al.   ENVIRONMENTAL POLLUTION

Organochlorine pesticides in commercial marine fishes of Coimbatore, India and their suitability for human consumption

(2008) Subramaniyan Muralidharan et al.   ENVIRONMENTAL RESEARCH

Combined analysis of prenatal (maternal hair and blood) and neonatal (infant hair, cord blood and meconium) matrices to detect fetal exposure to environmental pesticides

(2008) Enrique M. Ostrea et al.   ENVIRONMENTAL RESEARCH

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

(2008) Gemma Perelló et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons in meat smoked with different types of wood

(2008) Ilze Stumpe-Vīksna et al.   FOOD CHEMISTRY

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

(2008) Ph. Gatellier et al.   FOOD CHEMISTRY

Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection

(2008) B. Janoszka et al.   FOOD CHEMISTRY

The effect of cooking methods on mineral and vitamin contents of African catfish

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins

(2008) Chun Cui et al.   Innovative Food Science & Emerging Technologies

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of macrolide antibiotics in meat and fish using pressurized liquid extraction and liquid chromatography–mass spectrometry

(2008) Houda Berrada et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks

(2008) J.S. Smith et al.   JOURNAL OF FOOD SCIENCE

Extraction, Detection, and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC/Diode Array

(2008) A. Melo et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle

(2008) T. Polak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigating the presence of organochlorine pesticides and polychlorinated biphenyls in wild and farmed gilthead sea bream (Sparus aurata) from the Western Mediterranean sea

(2008) Roque Serrano et al.   MARINE POLLUTION BULLETIN

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

(2008) Jasna Djinovic et al.   MEAT SCIENCE

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE

Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat

(2008) G. Purcaro et al.   MEAT SCIENCE

Organochlorine pesticide residues in camel, cattle and sheep carcasses slaughtered in Sharkia Province, Egypt

(2007) Khalid Ibrahim Sallam et al.   FOOD CHEMISTRY

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY

Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

(2007) Weijuan Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY