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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 13
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Formation and mitigation of PAHs in barbecued meat – a review

Lene Duedahl-OlesenNational Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, DenmarkCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3162-0101
ORCID Icon &
Alin C. IonasNational Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, DenmarkORCID Iconhttps://orcid.org/0000-0001-9922-8336
ORCID Icon
Pages 3553-3568 | Published online: 07 Jan 2021

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Yuxing Ge, Shimin Wu & Kai Yan. (2023) Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review. Critical Reviews in Food Science and Nutrition 63:23, pages 6168-6181.
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Articles from other publishers (9)

Yanxue Xu, Junjie Yang, Maoping Liu, Jianming Li, Gang Zhao, Xinhui Wang, Jing Li, Lianxin Peng & Dan Xiao. (2023) Sensitive determination of benzo(a)pyrene in vegetable oils based on the electrochemiluminescence quenching of ruthenium (II) dipyrido[3,2-a:2′,3′-c]phenazine complex. Microchemical Journal 189, pages 108579.
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Chen Yu, Jue Zhang, Xiaogang Luo & Juan Zhang. (2023) Metal organic framework/covalent organic framework composite for solid-phase microextraction of polycyclic aromatic hydrocarbons in milk samples. Microchemical Journal 187, pages 108388.
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Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang & Baocai Xu. (2023) Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds. Journal of the Science of Food and Agriculture 103:6, pages 2838-2847.
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Aramandla Ramesh, Leslie R. Halpern, Janet H. Southerland, Samuel E. Adunyah & Pandu R. Gangula. (2023) Saliva as a diagnostic tool to measure polycyclic aromatic hydrocarbon exposure in dental patients exposed to intimate partner violence (IPV). Biomedical Journal, pages 100586.
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E. Oz. (2022) Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective. Theory and practice of meat processing 7:4, pages 282-287.
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Teng Hui, Zhengfeng Fang, Yanlei Li & Nazimah Hamid. (2022) Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Research International 162, pages 111911.
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Xuemei Dai, Jingqiu Zhou, Honglin Yang, Meijun Wan, Yunchao Zheng, Jing Ou, Yaxin Yang, Meifang Liao & Lujun Wang. (2022) Comparing the chromatographic performance of benzene and aniline end capped stationary phase synthesized by click chemistry. Microchemical Journal 181, pages 107840.
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Sylwia Bulanda & Beata Janoszka. (2022) Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. International Journal of Environmental Research and Public Health 19:8, pages 4781.
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Tracie Cheng, Stephanie Chaousis, Sujani Madhurika Kodagoda Gamage, Alfred King-yin Lam & Vinod Gopalan. (2021) Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers. International Journal of Molecular Sciences 22:20, pages 10959.
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