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Andressa Cunha Lemos, Verônica Simões de Borba, Manuel Cezar Macedo Barbosa Nogueira de Souza, Priscila Tessmer Scaglioni, Maristela Barnes Cerqueira & Eliana Badiale-Furlong. (2023) Processing contaminants in wheat-based foods – a systematic review, meta-analysis and bibliometric analysis. Critical Reviews in Food Science and Nutrition 63:22, pages 5608-5619.
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Chukwujindu M. A. Iwegbue, Godswill O. Tesi, Anthony A. Ogbuta, Bulouebibo Lari, Ufuoma A. Igbuku, Grace Obi & Bice S. Martincigh. (2022) Concentrations and Risk of Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Tomato-Based Sauces from Selected Brands of Canned Fish Consumed in Nigeria. Polycyclic Aromatic Compounds 42:7, pages 4621-4634.
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Samuel Ayofemi Olalekan Adeyeye & Tolulope Joshua Ashaolu. (2022) Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products. Polycyclic Aromatic Compounds 42:6, pages 3401-3411.
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Ying Li, Guoxin Liang, Lei Zhang, Zhaoping Liu, Dajin Yang, Jianwen Li, Guiju Sun & Pingping Zhou. (2021) Development and application of a comparative risk assessment method for ranking chemical hazards in food. Food Additives & Contaminants: Part A 38:1, pages 1-14.
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Chukwujindu M. A. Iwegbue, Anwuli A. Ogbuta, Johnson O. Otutu, Grace Obi, Francis E. Egobueze & Bice S. Martincigh. (2021) Evaluation of Human Exposure to Polycyclic Aromatic Hydrocarbons from Some Edible Oils and Shea Butter in Nigeria. Polycyclic Aromatic Compounds 41:1, pages 109-123.
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Chukwujindu M. A. Iwegbue, Godswill O. Tesi, Loretta C. Overah, Onoriode O. Emoyan, Godwin E. Nwajei & Bice S. Martincigh. (2020) Effects of Flooding on the Sources, Spatiotemporal Characteristics and Human Health Risks of Polycyclic Aromatic Hydrocarbons in Floodplain Soils of the Lower Parts of the River Niger, Nigeria. Polycyclic Aromatic Compounds 40:2, pages 228-244.
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Sun Jin Hur, Cheorun Jo, Yohan Yoon, Jong Youn Jeong & Keun Taik Lee. (2019) Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective. Critical Reviews in Food Science and Nutrition 59:21, pages 3526-3537.
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Articles from other publishers (20)
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Laurentiu Mihai Palade, Mioara Negoiță, Alina Cristina Adascălului & Adriana Laura Mihai. (2023) Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review. Applied Sciences 13:13, pages 7877.
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Kristina Habschied, Vinko Krstanović, Brankica Kartalović, Vlatko Galić, Tatjana Ledenčan, Krešimir Mastanjević & Zvonimir Zdunić. (2023) Polycyclic Aromatic Hydrocarbons in Popcorn Corn Varieties and Popcorns. Applied Sciences 13:5, pages 3107.
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Kristina Habschied, Brankica Kartalović, Dragan Kovačević, Vinko Krstanović & Krešimir Mastanjević. (2023) Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt. Foods 12:3, pages 454.
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Antonella Pasqualone, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George & Ammar B. Altemimi. (2021) Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods 10:11, pages 2751.
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J. A. O. Oyekunle, S. S. Durodola, A. S. Adekunle, F. P. Afolabi, O. T. Ore, M. O. Lawal & O. S. Ojo. (2021) Potentially Toxic Metals and Polycyclic Aromatic Hydrocarbons Composition of some Popular Biscuits in Nigeria. Chemistry Africa 4:2, pages 399-410.
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Yiju Zhang, Xiaoqian Chen & Yu Zhang. (2021)
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Chukwujindu M.A. Iwegbue, Kenneth O. Osijaye, Ufuoma A. Igbuku, Francis E. Egobueze, Godswill O. Tesi, Francisca I. Bassey & Bice S. Martincigh. (2020) Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish. Journal of Food Composition and Analysis 94, pages 103633.
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Wen Nie, Ke‐zhou Cai, Yu‐zhu Li, Gao‐feng Hu, Wei Xing, Xi‐xi Wang, Yu Wang & Cong‐gui Chen. (2020) Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage. Journal of Food Processing and Preservation 44:7.
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Lochan Singh, Tripti Agarwal & J. Simal-Gandara. (2020) PAHs, diet and cancer prevention: Cooking process driven-strategies. Trends in Food Science & Technology 99, pages 487-506.
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Wen Nie, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen & Bao-cai Xu. (2018) Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages. Molecules 23:12, pages 3377.
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Thanh-Thien Tran-Lam, Yen Hai Dao, Lien Kim Thi Nguyen, Hoi Kim Ma, Hai Nguyen Tran & Giang Truong Le. (2018) Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry. Foods 7:12, pages 201.
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Yanfeng Lv, Xiaoxiang Zhao, Lian Yang, Xian Zhang & Yujie Bai. (2018) Determination of Anthracene in Water Samples by ELISA Using AhR Binding. Analytical Sciences 34:4, pages 421-426.
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Anna Sadowska-Rociek, Ewa Cieślik & Krzysztof Sieja. (2017) Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems. European Food Research and Technology 243:11, pages 2055-2063.
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Imabong A. Effiong, Francisca I. Bassey, Chukwujindu M. A. Iwegbue, Okon D. Ekpa, Sunday A. Williams, Fehintola C. Oguntunde, Vincent N. Osabor & Bice S. Martincigh. (2016) Polycyclic aromatic hydrocarbons in three commercially available fish species from the Bonny and Cross River estuaries in the Niger Delta, Nigeria. Environmental Monitoring and Assessment 188:9.
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Chukwujindu M. A. Iwegbue, Godswill O. Tesi, Grace Obi, Grace E. Obi-Iyeke, Ufuoma A. Igbuku & Bice S. Martincigh. (2016) Concentrations, health risks and sources of polycyclic aromatic hydrocarbons in Nigerian honey. Toxicology and Environmental Health Sciences 8:1, pages 28-42.
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