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Chukwujindu M. A. Iwegbue, Diemiruaye Odogbor, Francis E. Egobueze, Onoriode O. Emoyan, Godswill O. Tesi, Eze W. Odali, Godwin E. Nwajei & Bice S. Martincigh. (2020) Polycyclic Aromatic Hydrocarbons in Smoked Ethmalosa fimbriata and Gymnarchus niloticus from Selected Fish Markets in the Niger Delta, Nigeria. Polycyclic Aromatic Compounds 40:5, pages 1367-1380.
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Jelena Babić, Suzana Vidaković, Marija Bošković, Milica Glišić, Brankica Kartalović, Snežana Škaljac, Aleksandra Nikolić, Miroslav Ćirković & Vlado Teodorović. (2020) Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. Polycyclic Aromatic Compounds 40:3, pages 889-897.
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Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, Victor Bienvenu Anihouvi, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2020) Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Additives & Contaminants: Part A 37:5, pages 742-752.
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Jelena M. Babić, Brankica D. Kartalović, Snežana Škaljac, Suzana Vidaković, Dragana Ljubojević, Jelena M. Petrović, Miroslav A. Ćirković & Vlado Teodorović. (2018) Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. Food Additives & Contaminants: Part B 11:3, pages 208-213.
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Tereza Slámová, Adéla Fraňková, Anna Hubáčková & Jan Banout. (2017) Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Additives & Contaminants: Part B 10:4, pages 248-255.
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