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Polycyclic Aromatic Compounds Volume 42, 2022 - Issue 1
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Research Articles

Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks

Meghdad Pirsaheba Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, IranView further author information
,
Elena-Niculina Dragoib Faculty of Chemical Engineering and Environmental Protection “Cristofor Simionescu”, “Gheorghe Asachi” Technical University, Iasi, Romania;c Faculty of Automatic Control and Computer Engineering, “Gheorghe Asachi” Technical University of Iasi, Iasi, RomaniaView further author information
&
Yasser Vasseghiana Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, IranCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-6225-627XView further author information
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Pages 156-172 | Received 17 Jul 2019, Accepted 21 Jan 2020, Published online: 30 Jan 2020

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Majid Ravanbakhsh, Homayon Yousefi, Elena Lak, Mohammad Javed Ansari, Wanich Suksatan, Qutaiba A. Qasim, Parisa Asban, Mahsa Kianizadeh & Mohammad Javad Mohammadi. (2023) Effect of Polycyclic Aromatic Hydrocarbons (PAHs) on Respiratory Diseases and the Risk Factors Related to Cancer. Polycyclic Aromatic Compounds 43:9, pages 8371-8387.
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Betül Karslıoğlu & Nuray Kolsarıcı. (2023) The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycyclic Aromatic Compounds 43:4, pages 3291-3304.
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A. K. Nor Hasyimah, S. Jinap, M. Sanny, A. I. Ainaatul, R. Sukor, N. N. Jambari, N. Nordin & M. H. A. Jahurul. (2022) Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycyclic Aromatic Compounds 42:4, pages 1620-1648.
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Wonjun Kim, Jisu Choi, Hwa Jeong Kang, Jo-Won Lee, Bokyung Moon, Yong-Sung Joo & Kwang-Won Lee. (2022) Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea. Polycyclic Aromatic Compounds 42:4, pages 1141-1156.
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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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Articles from other publishers (2)

Lochan Singh, Tripti Agarwal & J. Simal-Gandara. (2023) Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies. Food Control 146, pages 109514.
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Jisu Choi, Hee Joon Yoo, Da-Yeon Hwang, Bokyung Moon, Yong-Sung Joo & Kwang-Won Lee. (2022) Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea. Food Science and Biotechnology 31:12, pages 1523-1535.
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