Citations (12)
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Read on this site (2)
Jelena Vranešević, Brankica Kartalović, Suzana Vidaković Knežević, Snežana Škaljac & Marija Jokanović. (2023) Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin. Polycyclic Aromatic Compounds 43:10, pages 8800-8805.
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İsra Toptanci, Ali Bayrak, Mustafa Kiralan & Mohamed Fawzy Ramadan. (2022) Application of QuEChERS with GC/MS/MS for monitoring polycyclic aromatic hydrocarbon (PAHs) contaminants in Turkish flora honey produced in urban and rural areas. Chemistry and Ecology 38:3, pages 252-264.
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Articles from other publishers (10)
Lisa Zastrow, Christopher Albert, Karl Speer, Karl-Heinz Schwind & Wolfgang Jira. (2023) Formation of pyrolysis-affected PAHs, oxygenated PAHs and MCPDs in home smoked meat. LWT 184, pages 114971.
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Caroliny Santana Santos, Humber Agrelli Andrade, Neide Kazue Sakugawa Shinohara, Maria Inês Sucupira Maciel, Maria Beatriz Abreu Glória & Paulo Roberto Campagnoli Oliveira Filho. (2022)
Effect of storage temperature on the stability of liquid smoked headless shrimp (
Litopenaeus vannamei
)
. Journal of Food Processing and Preservation 46:10.
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Sergio Passarella, Ettore Guerriero, Luisangela Quici, Giuseppe Ianiri, Marina Cerasa, Ivan Notardonato, Carmela Protano, Matteo Vitali, Mario Vincenzo Russo, Antonio De Cristofaro & Pasquale Avino. (2022) PAHs presence and source apportionment in honey samples: Fingerprint identification of rural and urban contamination by means of chemometric approach. Food Chemistry 382, pages 132361.
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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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Nikolina Novakov, Brankica Kartalovic, Zeljko Mihaljev, Boban Djuric, Jelena Vranesevic, Milos Pelic, Dusan Lazic & Dragana Ljubojevic-Pelic. (2022) Chemical contaminants in fish, shellfish and fish products on the Serbian market. Veterinarski glasnik 76:2, pages 113-124.
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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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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
, a grilled meat produced in Niger
. Journal of Food Processing and Preservation 45:7.
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Krešimir Mastanjević, Brankica Kartalović, Leona Puljić, Dragan Kovačević & Kristina Habschied. (2020) Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes 8:8, pages 918.
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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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