Citations (49)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (12)
Amelie Sina Wilde & Lene Duedahl-Olesen. (2022) Analysis of four polycyclic aromatic hydrocarbons in plant-based food supplements—results of a collaborative study. Food Additives & Contaminants: Part A 39:8, pages 1380-1389.
Read now
Read now
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.
Read now
Read now
Lene Duedahl-Olesen & Alin C. Ionas. (2022) Formation and mitigation of PAHs in barbecued meat – a review. Critical Reviews in Food Science and Nutrition 62:13, pages 3553-3568.
Read now
Read now
Mohamad El Husseini, Rabih Mourad, Haifa Abdul Rahim, Fawaz Al Omar & Farouk Jaber. (2021) Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycyclic Aromatic Compounds 41:1, pages 124-142.
Read now
Read now
Lene Duedahl-Olesen, Tommy L. Cederberg, Tue Christensen, Sisse Fagt, Arvid Fromberg, Kit Granby, Max Hansen, Julie Boberg, Jens J. Sloth & Annette Petersen. (2020) Dietary exposure to selected chemical contaminants in fish for the Danish population. Food Additives & Contaminants: Part A 37:6, pages 1027-1039.
Read now
Read now
Jelena Babić, Suzana Vidaković, Marija Bošković, Milica Glišić, Brankica Kartalović, Snežana Škaljac, Aleksandra Nikolić, Miroslav Ćirković & Vlado Teodorović. (2020) Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. Polycyclic Aromatic Compounds 40:3, pages 889-897.
Read now
Read now
Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan & Victor Bienvenu Anihouvi. (2019) Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food & Agriculture 5:1.
Read now
Read now
Vasudha Bansal, Pawan Kumar, Eilhann E. Kwon & Ki-Hyun Kim. (2017) Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products. Critical Reviews in Food Science and Nutrition 57:15, pages 3297-3312.
Read now
Read now
Iria Yebra-Pimentel, Ricardo Fernández-González, Elena Martínez-Carballo & Jesús Simal-Gándara. (2015) A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods. Critical Reviews in Food Science and Nutrition 55:10, pages 1383-1405.
Read now
Read now
L. Duedahl-Olesen, M. A. Navaratnam, J. Jewula & A. H. Jensen. (2015) PAH in Some Brands of Tea and Coffee. Polycyclic Aromatic Compounds 35:1, pages 74-90.
Read now
Read now
David
D. Kitts, Xiu-Min Chen & Paul Broda. (2012) Polyaromatic Hydrocarbons of Smoked Cured Muscle Foods Prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation Communities. Journal of Toxicology and Environmental Health, Part A 75:21, pages 1249-1252.
Read now
Read now
RICARDO FERNÁNDEZ-GONZÁLEZ, IRIA YEBRA-PIMENTEL, ELENA MARTÍNEZ-CARBALLO & JESÚS SIMAL-GÁNDARA. (2012) Feed Ingredients Mainly Contributing to Polycyclic Aromatic Hydrocarbon and Polychlorinated Biphenyl Residues. Polycyclic Aromatic Compounds 32:2, pages 280-295.
Read now
Read now
Articles from other publishers (37)
Anthony L. Su & Trevor M. Penning. 2024. Encyclopedia of Food Safety. Encyclopedia of Food Safety
343
355
.
Alexandru Sava, Paul Uiuiu, Călin Lațiu, Daniel Cocan, George-Cătălin Muntean, Tudor Papuc, Andrada Ihuț, Camelia Răducu, Anca Becze, Cristina Craioveanu, Camelia Munteanu, Radu Constantinescu & Vioara Mireșan. (2023) PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging. Fishes 8:8, pages 424.
Crossref
Crossref
David D. Kitts, Anubhav Pratap-Singh, Anika Singh, Xiumin Chen & Siyun Wang. (2022) A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing. Foods 12:1, pages 111.
Crossref
Crossref
Maria Luiza Rodrigues de Souza, Vitória Regina Makuxi Fernandes, Eliane Gasparino, Marcos Eduardo Coutinho, Verônica Oliveira Vianna, Marcos Antônio Matiucci, Melina Franco Coradini, Gislaine Gonçalves Oliveira, Marcio Douglas Goes, Elenice Souza dos Reis Goes, Giuliana Parisi & Andresa Carla Feihrmann. (2022)
Pantanal yacare (
Caiman yacare
) tail fillets subjected to traditional hot smoking and liquid smoke
. Journal of the Science of Food and Agriculture 102:14, pages 6423-6431.
Crossref
Crossref
Elif Tuğçe Aksun Tümerkan. (2022) Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish. Molecules 27:20, pages 7015.
Crossref
Crossref
Elisa Sonego, Bina Bhattarai & Lene Duedahl-Olesen. (2022) Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. Foods 11:16, pages 2446.
Crossref
Crossref
Kennedy Bomfeh, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Esther Garrido Gamarro, Yvette Diei Ouadi & Bruno De Meulenaer. (2021)
Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked
Sardinella
sp. in Ghana: Impact of an Improved Oven on Public Health Protection
. Risk Analysis 42:5, pages 1007-1022.
Crossref
Crossref
Tereza Slámová, Adéla Fraňková & Jan Banout. (2021) Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. Journal of Food Composition and Analysis 100, pages 103902.
Crossref
Crossref
Radu C. Racovita, Catinca Secuianu & Florentina Israel-Roming. (2021) Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses. Food Control 121, pages 107586.
Crossref
Crossref
Radu C. Racovita, Catinca Secuianu, Maria D. Ciuca & Florentina Israel-Roming. (2020) Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages. Journal of Agricultural and Food Chemistry 68:35, pages 9530-9536.
Crossref
Crossref
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.
Crossref
Crossref
Bedigama Kankanamge Kolita Kamal Jinadasa, Fabrice Monteau & Scott W. Fowler. (2020) Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective. Environmental Science and Pollution Research 27:17, pages 20663-20674.
Crossref
Crossref
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.
Crossref
Crossref
L. Duedahl-Olesen, N.M. Iversen, C. Kelmo & L.K. Jensen. (2020) Validation of QuEChERS for screening of 4 marker polycyclic aromatic hydrocarbons in fish and malt. Food Control 108, pages 106434.
Crossref
Crossref
Małgorzata Malesa‐Ciećwierz, Olga Szulecka & Maria Adamczyk. (2019) Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure. Journal of Food Processing and Preservation 43:7.
Crossref
Crossref
Shabboo Amirdivani, Nasim Khorshidian, Maryam Ghobadi Dana, Reza Mohammadi, Amir M Mortazavian, Simone Lorena Quiterio de Souza, Henrique Barbosa Rocha & Renata Raices. (2018) Polycyclic aromatic hydrocarbons in milk and dairy products. International Journal of Dairy Technology 72:1, pages 120-131.
Crossref
Crossref
Marta Bystrzanowska, Aleksander Orłowski & Marek Tobiszewski. 2019. Green Analytical Chemistry. Green Analytical Chemistry
353
378
.
Mirja Hokkanen, Ulla Luhtasela, Pirkko Kostamo, Tiina Ritvanen, Kimmo Peltonen & Marika Jestoi. (2018) Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. Journal of Chemistry 2018, pages 1-14.
Crossref
Crossref
Jane K. Parker, Stella Lignou, Kenneth Shankland, Phillipa Kurwie, Huw D. Griffiths & David A. Baines. (2017) Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor. Journal of Agricultural and Food Chemistry 66:10, pages 2449-2458.
Crossref
Crossref
Yan Chen, Kezhou Cai, Zehui Tu, Wen Nie, Tuo Ji, Bing Hu, Conggui Chen & Shaotong Jiang. (2018)
Prediction of benzo[
a
]pyrene content of smoked sausage using back-propagation artificial neural network
. Journal of the Science of Food and Agriculture.
Crossref
Crossref
E. Ledesma, M. Rendueles & M. Díaz. 2017. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering
201
243
.
Mansour Mahmoudpour, Javad Mohtadinia, Mir-Michael Mousavi, Masood Ansarin & Mahboob Nemati. (2016) Application of the Microwave-Assisted Extraction and Dispersive Liquid–Liquid Microextraction for the Analysis of PAHs in Smoked Rice. Food Analytical Methods 10:1, pages 277-286.
Crossref
Crossref
Prudence R. Carr, Viola Walter, Hermann Brenner & Michael Hoffmeister. (2016) Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis. International Journal of Cancer 138:2, pages 293-302.
Crossref
Crossref
L. Duedahl-Olesen, M. Aaslyng, L. Meinert, T. Christensen, A.H. Jensen & M.-L. Binderup. (2015) Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control 57, pages 169-176.
Crossref
Crossref
Oleksii Motorykin, Lisandra Santiago-Delgado, Diana Rohlman, Jill E. Schrlau, Barbara Harper, Stuart Harris, Anna Harding, Molly L. Kile & Staci L. Massey Simonich. (2015) Metabolism and excretion rates of parent and hydroxy-PAHs in urine collected after consumption of traditionally smoked salmon for Native American volunteers. Science of The Total Environment 514, pages 170-177.
Crossref
Crossref
Mauro Esposito, Angelo Citro, Laura Marigliano, Valeria Urbani, Giuseppe Seccia, Maria Pia Marotta & Clara de Nicola. (2014)
Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked
Mozzarella di Bufala Campana
. International Journal of Dairy Technology 68:1, pages 97-104.
Crossref
Crossref
Jing Nie, Jing Shi, Xiaoli Duan, Beibei Wang, Nan Huang & Xiuge Zhao. (2014) Health risk assessment of dietary exposure to polycyclic aromatic hydrocarbons in Taiyuan, China. Journal of Environmental Sciences 26:2, pages 432-439.
Crossref
Crossref
Abdorreza Mohammadi, Vahid Ghasemzadeh-Mohammadi, Parivash Haratian, Ramin Khaksar & Maryam Chaichi. (2013) Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology. Food Chemistry 141:3, pages 2459-2465.
Crossref
Crossref
D.K. Essumang, D.K. Dodoo & J.K. Adjei. (2013) Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food and Chemical Toxicology 58, pages 86-94.
Crossref
Crossref
Giorgia Purcaro, Sabrina Moret & Lanfranco S. Conte. (2013) Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods. Talanta 105, pages 292-305.
Crossref
Crossref
L. Duedahl-Olesen. 2013. Persistent Organic Pollutants and Toxic Metals in Foods. Persistent Organic Pollutants and Toxic Metals in Foods
308
333
.
Margit D. Aaslyng, Lene Duedahl-Olesen, Kirsten Jensen & Lene Meinert. (2013) Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science 93:1, pages 85-91.
Crossref
Crossref
Xu-Liang Cao, Tara Hierlihy, Svetlana Popovic & Bob Dabeka. (2012) Headspace Solid-Phase Microextraction with Gas Chromatography–Mass Spectrometry Determination of Naphthalene in the Composite Food Samples from the 2011 Canadian Total Diet Study in Ottawa. Journal of Food Protection 75:12, pages 2163-2171.
Crossref
Crossref
KEVIN J. ALLEN, XIU-MIN CHEN, LILI R. MESAK & DAVID D. KITTS. (2012) Antimicrobial Activity of Salmon Extracts Derived from Traditional First Nations Smoke Processing. Journal of Food Protection 75:10, pages 1878-1882.
Crossref
Crossref
Norman D. Forsberg, Dave Stone, Anna Harding, Barbara Harper, Stuart Harris, Melissa M. Matzke, Andres Cardenas, Katrina M. Waters & Kim A. Anderson. (2012) Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health. Journal of Agricultural and Food Chemistry 60:27, pages 6899-6906.
Crossref
Crossref
Harald zur Hausen. (2012) Red meat consumption and cancer: Reasons to suspect involvement of bovine infectious factors in colorectal cancer. International Journal of Cancer 130:11, pages 2475-2483.
Crossref
Crossref
Aileen C. Mill, Steven P. Rushton, Alistair W. A. Murray & Martin Rose. (2011) PAH contamination in shellfish: modelling to estimate exposure. Ecotoxicology 21:2, pages 393-408.
Crossref
Crossref