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Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids
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Outgoing claims: the papers this work cites, builds on, or argues with.
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inferredcites →https://doi.org/10.1007/bf02678926openalex-snapshot
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inferredcites →https://doi.org/10.1016/s0027-5107(97)00163-2openalex-snapshot
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inferredcites →https://doi.org/10.1021/ac50064a005openalex-snapshot
Distribution phenomena of mobile-phase components and determination of dead volume in reversed-phase liquid chromatography
inferredcites →https://doi.org/10.1021/jf991205yopenalex-snapshot
Quantitative Determination of Polycyclic Aromatic Hydrocarbons in Barbecued Meat Sausages by Gas Chromatography Coupled to Mass Spectrometry
inferredcites →https://doi.org/10.1021/jo981148sopenalex-snapshot
Diels−Alder Cycloadditions of 1,3-Butadiene to Polycyclic Aromatic Hydrocarbons (PAH). Quantifying the Reactivity Likeness of Bowl-Shaped PAHs to C60
inferredcites →https://doi.org/10.1093/jnci/87.11.836openalex-snapshot
Mutagens From Heated Chinese and U.S. Cooking Oils
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb12705.xopenalex-snapshot
Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate
inferredcites →https://doi.org/10.1289/ehp.8347115openalex-snapshot
Formation and Fate of Gaseous and Particulate Mutagens and Carcinogens in Real and Simulated Atmospheres
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic
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Matrix-dependent inhibitory pattern of flavonoids against polycyclic aromatic hydrocarbons: reversed structure-activity relationship from glucose simulation model to roasted meat system
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An ultrasensitive biological probe enhanced RT-IPCR assay for detecting benzo[a]pyrene in environmental samples based on the specific polyclonal antibody
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inferred← citeshttps://doi.org/10.1111/1541-4337.12705openalex-snapshot
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation
inferred← citeshttps://doi.org/10.1111/1541-4337.12905openalex-snapshot
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods
inferred← citeshttps://doi.org/10.1111/1541-4337.13148openalex-snapshot
Utilization of plant extracts to control the safety and quality of fried foods—A review
inferred← citeshttps://doi.org/10.1111/cpr.13335openalex-snapshot
Exposure to phenanthrene affects oocyte meiosis by inducing mitochondrial dysfunction and endoplasmic reticulum stress
inferred← citeshttps://doi.org/10.1111/ijfs.14748openalex-snapshot
The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish
inferred← citeshttps://doi.org/10.1111/jam.15499openalex-snapshot
Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing
inferred← citeshttps://doi.org/10.1155/2022/6288072openalex-snapshot
Research Progress of Polycyclic Aromatic Hydrocarbons Pretreatment Methods and Application of Computer Simulation Technology for Prediction and Degradation of Electrochemical Concentration Detection
inferred← citeshttps://doi.org/10.11648/j.ijee.20170204.17openalex-snapshot
Assessment of Polycyclic Aromatic Hydrocarbons (Pahs) in Hardwood, Palmwood and Softwood - Smoked Fish
inferred← citeshttps://doi.org/10.1177/0748233711433936openalex-snapshot
Detection of polycyclic aromatic hydrocarbons in different types of processed foods
inferred← citeshttps://doi.org/10.1183/09031936.00190211openalex-snapshot
Indoor air pollution and the lung in low- and medium-income countries
inferred← citeshttps://doi.org/10.1186/s43014-024-00295-9openalex-snapshot
Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
inferred← citeshttps://doi.org/10.1371/journal.pone.0173585openalex-snapshot
Manufacture of low-benzo(a)pyrene sesame seed (Sesamum indicum L.) oil using a self-designed apparatus
inferred← citeshttps://doi.org/10.15237/gida.gd22045openalex-snapshot
ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR
inferred← citeshttps://doi.org/10.15244/pjoes/125520openalex-snapshot
Chemical Characteristic and Inhalational Carcinogenic Risk of PM2.5 Exposure During Indoor Cooking in Northeastern China
inferred← citeshttps://doi.org/10.1590/fst.34720openalex-snapshot
GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives
inferred← citeshttps://doi.org/10.17097/ataunizfd.583996openalex-snapshot
Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar
inferred← citeshttps://doi.org/10.17714/gumusfenbil.1867998openalex-snapshot
Impact of cooking methods on PAH formation in traditional Akçaabat meatballs
inferred← citeshttps://doi.org/10.20473/amnt.v4i4.2020.299-306openalex-snapshot
Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat
inferred← citeshttps://doi.org/10.2116/analsci.21p197openalex-snapshot
Effect of charcoal grilling on polycyclic aromatic hydrocarbons (PAHs): content, composition, and health risk in edible fish in Japan
inferred← citeshttps://doi.org/10.21323/2414-438x-2022-7-4-282-287openalex-snapshot
Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective
inferred← citeshttps://doi.org/10.2139/ssrn.5351196openalex-snapshot
Replacing Soybean Oil with Soy Sauce Separated Oil in the Diets of Finishing Pigs: The Impact on the Safety and Nutritional Value of Roasted Pork Meat
inferred← citeshttps://doi.org/10.21608/jacb.2015.44293openalex-snapshot
DETERMINATION OF POLYCYCLIC AROMATIC OF HYDROCARBONS (PAHs) BENZO [a] PYRENE LEVEL IN HEAT TREATED FOOD FROM EGYPTIAN MARKET BY GC AND HPLC -FLUORESENCES DETECTION
inferred← citeshttps://doi.org/10.2478/azibna-2025-0005openalex-snapshot
Characterization of Carcinogens in traditionally smoked fishes popularly sold in River State, Nigeria
inferred← citeshttps://doi.org/10.3136/fstr.14.148openalex-snapshot
Cytotoxicity Evaluation of Oil Fumes in Rat Hepatocytes Using a Model System for Deep-fat Frying
inferred← citeshttps://doi.org/10.32634/0869-8155-2025-400-11-167-186openalex-snapshot
Methods for determination of polycyclic aromatic hydrocarbons in milk and dairy products
inferred← citeshttps://doi.org/10.3390/app142311387openalex-snapshot
Methods for Determining Polycyclic Aromatic Hydrocarbons (PAHs) in Milk: A Review
inferred← citeshttps://doi.org/10.3390/app15147903openalex-snapshot
Cancer Risk Associated with Inhalation Exposure to PM10-Bound PAHs and PM10-Bound Heavy Metals in Polish Agglomerations
inferred← citeshttps://doi.org/10.3390/atmos13111799openalex-snapshot
A Short Review of Simple Analytical Methods for the Evaluation of PAHs and PAEs as Indoor Pollutants in House Dust Samples
inferred← citeshttps://doi.org/10.3390/foods11193080openalex-snapshot
Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating
inferred← citeshttps://doi.org/10.3390/foods12050980openalex-snapshot
Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in Camellia oleifera Oil during Thermal Processing
inferred← citeshttps://doi.org/10.3390/foods12183504openalex-snapshot
Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber
inferred← citeshttps://doi.org/10.3390/foods12224182openalex-snapshot
Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls
inferred← citeshttps://doi.org/10.3390/foods13020185openalex-snapshot
Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying
inferred← citeshttps://doi.org/10.3390/foods9050573openalex-snapshot
Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
inferred← citeshttps://doi.org/10.3390/ijerph19084781openalex-snapshot
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
inferred← citeshttps://doi.org/10.3390/ijms232112717openalex-snapshot
Changes in Polychlorinated Biphenyl Residues in Milk during Lactation: Levels of Contamination, Influencing Factors, and Infant Risk Assessment
inferred← citeshttps://doi.org/10.3390/molecules28073218openalex-snapshot
Quantitative Structure–Retention Relationship Analysis of Polycyclic Aromatic Compounds in Ultra-High Performance Chromatography
inferred← citeshttps://doi.org/10.3390/molecules29050972openalex-snapshot
Concentrations, Sources and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Chinese Herbal Medicines
inferred← citeshttps://doi.org/10.3390/molecules30091886openalex-snapshot
Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods
inferred← citeshttps://doi.org/10.3390/s23146488openalex-snapshot
A Deep Learning Approach to Intrusion Detection and Segmentation in Pellet Fuels Using Microscopic Images
inferred← citeshttps://doi.org/10.36443/10259/5381openalex-snapshot
Development of innovative seasonings from wine pomace and their applications in meat products
inferred← citeshttps://doi.org/10.38212/2224-6614.3429openalex-snapshot
Recent advances in the analysis of polycyclic aromatic hydrocarbons in food and water
inferred← citeshttps://doi.org/10.3897/ejfa.2024.118457openalex-snapshot
Effect of different smoking times and temperatures on polycyclic aromatic hydrocarbon concentrations in smoked sausages
inferred← citeshttps://doi.org/10.4038/jnsfsr.v51i2.11396openalex-snapshot
Polycyclic aromatic hydrocarbons and food safety: A review
inferred← citeshttps://doi.org/10.4209/aaqr.2019.01.0042openalex-snapshot
Effects of Oil Drops and the Charcoal’s Proximate Composition on the Air Pollution Emitted from Charcoal Barbecues
inferred← citeshttps://doi.org/10.4315/0362-028x-66.7.1269openalex-snapshot
Mutagenicity of Fumes from Fried Chicken Legs
inferred← citeshttps://doi.org/10.4315/0362-028x-67.12.2786openalex-snapshot
Polycyclic Aromatic Hydrocarbon Content in Commercial Spanish Fatty Foods
inferred← citeshttps://doi.org/10.4315/0362-028x-69.1.199openalex-snapshot
Polycyclic Aromatic Hydrocarbons in Frying Oils and Snacks
inferred← citeshttps://doi.org/10.4315/0362-028x-69.9.2230openalex-snapshot
Lack of Formation of Heteroyclic Amines in Fumes from Frying French Fries
inferred← citeshttps://doi.org/10.4315/0362-028x.jfp-18-420openalex-snapshot
Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings
inferred← citeshttps://doi.org/10.4315/jfp-22-020openalex-snapshot
Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties
inferred← citeshttps://doi.org/10.47749/t/unicamp.2022.1376532openalex-snapshot
Determinação de HPAS em cafés torrados e moídos comercializados no Brasil
inferred← citeshttps://doi.org/10.5897/ajpac2013.0492openalex-snapshot
Polycyclic aromatic hydrocarbons in smoked Lates niloticus from selected markets, Gulu District, Uganda
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