Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

(2017) Elena Bartkiene et al.   FOOD CONTROL

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

(2016) E. Ledesma et al.   FOOD CONTROL

Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

(2016) Ali Samet Babaoglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products

(2015) Estefanía Ledesma et al.   FOOD CONTROL

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented SausagePetrovská klobása

(2015) Predrag Ikonić et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

(2013) A. Gomes et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

(2013) Alexander Hitzel et al.   FOOD CHEMISTRY

Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

(2013) Snežana Škaljac et al.   FOOD CONTROL

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

(2012) Margarete Pöhlmann et al.   FOOD CONTROL

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

Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

(2011) Tatjana Tasić et al.   FOOD CONTROL

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

(2011) José M. Lorenzo et al.   MEAT SCIENCE

Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend

(2010) Isabel Martorell et al.   ENVIRONMENT INTERNATIONAL

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

(2010) José M. Lorenzo 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