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

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

(2019) Emel Oz   PLoS One

Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages

(2018) Jak-anan Malarut et al.   FOOD CONTROL

Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017

(2018) Yaqing Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

(2017) Alicja Zachara et al.   FOOD CONTROL

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

Analysis of PAH Residues and Amounts of Phenols in Fish Smoked with Woods Traditionally Used in French Guiana

(2016) Cécile C. Remy et al.   JOURNAL OF ETHNOBIOLOGY

Analysis of PAH Residues and Amounts of Phenols in Fish Smoked with Woods Traditionally Used in French Guiana

(2016) Cécile C. Remy et al.   JOURNAL OF ETHNOBIOLOGY

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

Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

(2015) L. Duedahl-Olesen et al.   FOOD CONTROL

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 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

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

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

HETEROCYCLIC AROMATIC AMINES IN MEAT

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

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

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

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

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

Polycyclic aromatic hydrocarbons in meat smoked with different types of wood

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