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Polycyclic Aromatic Compounds Volume 41, 2021 - Issue 3
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Research Articles

Effects of “Doneness” Level on PAH Concentrations in Charcoal-Grilled Beef and Chicken: An Egyptian Study Case

Nesreen S. Haibaa Department of Chemistry & Physics, Faculty of Education, Alexandria University, Alexandria, Egypt
,
Ahmed M. Asaala Department of Chemistry & Physics, Faculty of Education, Alexandria University, Alexandria, Egypt
,
Abdel Moneim El Massryb Faculty of Science, Alexandria University, Alexandria, Egypt
,
Iqbal Ismailc Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi Arabia
,
Jalal Basahic Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi Arabia
&
Ibrahim A. Hassanb Faculty of Science, Alexandria University, Alexandria, Egypt;c Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi ArabiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5330-7490
ORCID Icon
Pages 553-563 | Received 20 Apr 2018, Accepted 28 Mar 2019, Published online: 19 Apr 2019

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Safa Kalteh, Ehsan Ahmadi, Hamidreza Ghaffari, Samira Yousefzadeh, Mehrnoosh Abtahi, Sina Dobaradaran & Reza Saeedi. (2022) Occurrence of polycyclic aromatic hydrocarbons in meat and meat products: systematic review, meta-analysis and probabilistic human health risk. International Journal of Environmental Analytical Chemistry 0:0, pages 1-15.
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Lene Duedahl-Olesen & Alin C. Ionas. (2022) Formation and mitigation of PAHs in barbecued meat – a review. Critical Reviews in Food Science and Nutrition 62:13, pages 3553-3568.
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Ibrahim N. Tarawneh, Ahmad A. Najjar, Razan S. Bani Issa, Fayda F. Salameh & Reham M. Abu Shmeis. (2022) Determination of Polycyclic Aromatic Hydrocarbons and α,β-Unsaturated Aldehydes in Frying Oils in Jordan. Polycyclic Aromatic Compounds 42:3, pages 833-848.
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Meghdad Pirsaheb, Elena-Niculina Dragoi & Yasser Vasseghian. (2022) Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks. Polycyclic Aromatic Compounds 42:1, pages 156-172.
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Articles from other publishers (2)

Chow-Feng Chiang, Kuo-Chiang Hsu, Tseng-Yu Tsai, Chih-Yun Cho, Chuan-Hsiang Hsu & Deng-Jye Yang. (2021) Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods. Food Chemistry 334, pages 127471.
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Chow-Feng Chiang, Kuo-Chiang Hsu, Chih-Yun Cho, Tseng-Yu Tsai, Chuan-Hsiang Hsu & Deng-Jye Yang. (2020) Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments. Food and Chemical Toxicology 142, pages 111400.
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