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Feifei Huang, Lei Zhang, Moqin Zhou, Jianwen Li, Qing Liu, Bo Wang, Ke Deng, Pingping Zhou & Yongning Wu. (2023) Polycyclic aromatic hydrocarbons in the Chinese diet: contamination characteristics, indicator screening, and health risk assessment. Food Additives & Contaminants: Part A 40:5, pages 625-640.
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Krešimir M. Mastanjević, Brankica D. Kartalović, Jelena M. Vranešević, Nikolina J. Novakov & Kristina J. Habschied. (2020) Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica. Food Additives & Contaminants: Part B 13:2, pages 82-87.
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Soraia El Baz, Rania Lotfi, Noureddine Mezrioui, Abdelmohcine Aimrane, Ahmed Draoui, Bilal El-Mansoury, Mohamed Echchakery, Ouafae El Hamiani, Hanane Moummou & Lamia Daghor. 2023. Experimental and Clinical Evidence of the Neuropathology of Parkinson’s Disease. Experimental and Clinical Evidence of the Neuropathology of Parkinson’s Disease
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Cristian Ovidiu Coroian, Aurelia Coroian, Anca Becze, Adina Longodor, Oana Mastan & Răzvan-Mihail Radu-Rusu. (2022) Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat. Agriculture 13:1, pages 57.
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Betül KARSLIOĞLU. (2022) ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLARFORMATION MECHANISMS AND REDUCTION STRATEGIES FOR POLYCYCLIC AROMATIC HYDROCARBONS IN MEAT AND MEAT PRODUCTS. Gıda 47:6, pages 1032-1045.
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Xixi Shen, Xinyuan Huang, Xiaoyan Tang, Junliang Zhan & Suke Liu. (2022) The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck. Foods 11:14, pages 2104.
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Michał Halagarda & Karolina M. Wójciak. (2022) Health and safety aspects of traditional European meat products. A review. Meat Science 184, pages 108623.
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Brankica Kartalović, Leona Puljić, Dragan Kovačević, Mateo Markovčić, Jelena Vranešević, Kristina Habschied & Krešimir Mastanjević. (2022) The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon. Processes 10:2, pages 268.
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Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan & Marie‐Louise Scippo. (2021) Chemical hazards in smoked meat and fish. Food Science & Nutrition 9:12, pages 6903-6922.
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Meng-Lei Xu, Yu Gao, Xiao Wang, Xiao Xia Han & Bing Zhao. (2021) Comprehensive Strategy for Sample Preparation for the Analysis of Food Contaminants and Residues by GC–MS/MS: A Review of Recent Research Trends. Foods 10:10, pages 2473.
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Ramatou Boubacar Seydou, Caroline Douny, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie‐Louise Scippo & Djidjoho Joseph Hounhouigan. (2021)
Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of
kilichi
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Yiju Zhang, Xiaoqian Chen & Yu Zhang. (2021)
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation
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Seyda Sahin, Halil Ibrahim Ulusoy, Suleyman Alemdar, Selim Erdogan & Sema Agaoglu. (2020) The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled
Beef, Chicken and Fish by Considering Dietary Exposure and Risk
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Lan-Anh Phan Thi, Nguyen Thuy Ngoc, Nguyen Thi Quynh, Nguyen Van Thanh, Truong Thi Kim, Duong Hong Anh & Pham Hung Viet. (2020) Polycyclic aromatic hydrocarbons (PAHs) in dry tea leaves and tea infusions in Vietnam: contamination levels and dietary risk assessment. Environmental Geochemistry and Health 42:9, pages 2853-2863.
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Krešimir Mastanjević, Leona Puljić, Brankica Kartalović, Jozo Grbavac, Marija Jukić Grbavac, Helena Nadaždi & Kristina Habschied. (2020) Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto. International Journal of Environmental Research and Public Health 17:14, pages 5097.
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Ogouyôm Herbert Iko Afé, Caroline Douny, Yénoukounmè Euloge Kpoclou, Ahmed Igout, Jacques Mahillon, Victor Anihouvi, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2020) Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology 141, pages 111372.
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Joshua H. Aheto, Xingyi Huang, Xiaoyu Tian, Riqin Lv, Chunxia Dai, Ernest Bonah & Xianhui Chang. (2019) Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches. Journal of Food Process Engineering 43:1.
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Congcong Liu, Chong Wang, Keping Ye, Yun Bai, Xiaobo Yu, Chunbao Li & Guanghong Zhou. (2019) Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting. British Food Journal 121:12, pages 3193-3207.
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Tanja Bogdanović, Jelka Pleadin, Sandra Petričević, Eddy Listeš, Darja Sokolić, Ksenija Marković, Fatih Ozogul & Vida Šimat. (2019) The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. Journal of Food Composition and Analysis 75, pages 49-60.
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