Online citations, reference lists, and bibliographies.
← Back to Search

Polycyclic Aromatic Hydrocarbons In Smoked Meats

P. Šimko
Published 2009 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
This paper references
10.1097/00010694-194812000-00007
Advances in food research
G. F. Stewart (1948)
10.1007/978-1-4615-8440-7_3
Analytical control of polycyclic aromatic hydrocarbons in food and food additives.
E. Haenni (1968)
Polynuclear aromatic hydrocarbons in the water environment.
J. B. Andelman (1970)
10.1016/0009-5907(70)80006-0
Chromatographie (karzinogener) polyzyklischer aromatischer kohlenwasserstoffe
R. Schaad (1970)
10.1021/JF60173A005
Determination of polycyclic aromatic hydrocarbons in liquid smoke flavors.
R. White (1971)
10.1016/S0021-9673(00)83813-3
A new method for the rapid isolation of polycyclic aromatic hydrocarbons from smoked meat products.
K. Potthast (1975)
10.1093/JAOAC/58.4.725
Polycyclic aromatic hydrocarbon profile analysis of high-protein foods, oils, and fats by gas chromatography.
G. Grimmer (1975)
10.1021/JF60207A013
Carcinogenic polycyclic aromatic hydrocarbons in Norwegian smoked meat sausages.
K. Fretheim (1976)
10.1016/S0021-9673(00)89813-1
Phthalimidopropylsilane—A new chemically bonded stationary phase for the determination of polynuclear aromatic hydrocarbons by high-pressure liquid chromatography
D. C. Hunt (1977)
10.1016/S0021-9673(00)88215-1
Separation of polycyclic aromatic hydrocarbons and determination of benzo[a]pyrene in liquid smoke preparations.
A. Radecki (1978)
10.1007/BF01126748
Benz(a)pyren in Fleischerzeugnissen
P. Binnemann (1979)
10.1007/BF01126748
Benzo(a)pyrene contents of meat products.
P. Binnemann (1979)
10.1093/JAOAC/63.5.1077
Analytical methodology and reported findings of polycyclic aromatic hydrocarbons in foods.
J. Howard (1980)
10.1021/AC00238A031
Capillary gas chromatographic determination of polycyclic aromatic compounds in vertebrate fish tissue.
D. L. Vassilaros (1982)
10.1016/s0003-2670(00)83510-2
HPLC in food analysis.
R. Macrae (1982)
10.1007/BF01045823
Polycyclic aromatic hydrocarbons in smoked fish
B. K. Larsson (1982)
10.1021/JF00119A040
Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species.
O. Afolabi (1983)
10.1021/JF00124A022
Determination of polycyclic aromatic hydrocarbons in some Canadian commercial fish, shellfish, and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry
J. Lawrence (1984)
10.1111/J.1365-2621.1984.TB12487.X
Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas
L. Beal (1984)
10.1016/S0065-2628(08)60056-7
Chemical Aspects of the Smoking of Meat and Meat Products
L. Tóth (1984)
10.1016/S0021-9673(01)87742-6
Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food.
M. Dennis (1984)
10.1093/JAOAC/67.6.1076
Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods.
F. Joe (1984)
10.1093/JAOAC/68.5.945
Liquid chromatographic determination of polycyclic aromatic hydrocarbons in fish and shellfish.
K. Takatsuki (1985)
10.1002/JHRC.1240090813
Determination of polycyclic aromatic compounds by GLC‐selected ion monitoring (SIM) technique
J. Tuominen (1986)
10.1002/BMS.1200141005
Characterization of benzo(a)pyrene metabolites by high performance liquid chromatography-mass spectrometry with a direct liquid introduction interface and using negative chemical ionization.
Rudolf H. Bieri (1987)
Evaluation of certain food additives and contaminants. Thirtieth Report of the Joint FAO/WHO Expert Committee on Food Additives.
Joint Fao (1987)
10.1080/87559128709540810
The flavor chemistry of wood smoke
J. Maga (1987)
10.1002/BMS.1200140805
A comparison of chromatographic and chromatographic/mass spectrometric techniques for the determination of polycyclic aromatic hydrocarbons in marine sediments
P. G. Sim (1987)
10.1002/BMS.1200150909
Analysis of the polycyclic aromatic compounds of diesel fuel by gas chromatography with ion-trap detection
P. Williams (1988)
10.1002/JSFA.2740430207
Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke‐dried meat)
D. Alonge (1988)
10.1080/02772248809357267
Dietary intake of polycyclic aromatic hydrocarbons
H. A. Vaessen (1988)
10.1002/JHRC.1240130206
Determination and distribution of polycyclic aromatic hydrocarbons in native vegetable oils, smoked fish products, mussels and oysters, and bream from the river Elbe
K. Speer (1990)
10.1007/BF01190867
Changes in benzo(a)pyrene content in fermented salami
P. Šimko (1991)
10.1002/FOOD.19910350128
Determination and occurrence of benzo[a]pyrene in smoked meat products.
P. Šimko (1991)
Food contaminants: sources and surveillance.
C. Creaser (1991)
10.1016/0308-8146(91)90113-3
Changes of benzo(a)pyrene contents in smoked fish during storage
P. Šimko (1991)
10.1016/0273-2300(92)90009-X
Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs).
I. C. Nisbet (1992)
Determination of benzo(a)pyrene in the liquid smoke chromatography and confirmation by gas chromatography and confirmation by gas chromatography: mass spectrometry
P. Šimko (1992)
10.1016/0309-1740(93)90079-W
Influence of cooking on benzo(a)pyrene content in smoked sausages.
P. Šimko (1993)
10.1016/0021-9673(93)80097-R
Determination of polycyclic aromatic hydrocarbons by liquid chromatography
S. Wise (1993)
10.1080/02652039309374174
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
E. A. Gomaa (1993)
10.1080/02652039309374163
Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.
H. Y. Yabiku (1993)
10.1080/03067319508026237
Simplified extraction and cleanup procedure for the determination of PAHs in fatty and protein-rich matrices
K. Cejpek (1995)
10.5860/choice.194412
Handbook of food analysis
L. Nollet (1996)
10.1021/JF9508211
Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography
B. Chen (1996)
10.1007/BF01197265
Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns
H. Karl (1996)
10.1016/S0278-6915(96)00067-1
Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution.
K. Kangsadalampai (1997)
10.1007/BF02466743
Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food
C. P. Chiu (1997)
10.1080/02652039709374553
Comparison of supercritical fluid extraction and conventional liquid‐solid extraction for the determination of benzo[a]pyrene in water‐soluble smoke
B. L. Lage (1997)
Polycyclic aromatic hydrocarbons contamination in salmon-trout and eel smoked by two different methods
G. Ova (1998)
10.1021/JF9808877
Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method.
S. Moret (1999)
10.1021/JF980956H
Accelerated solvent extraction and gas chromatography/mass spectrometry for determination of polycyclic aromatic hydrocarbons in smoked food samples.
G. Wang (1999)
10.1021/JF000371Z
Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
M. Guillén (2000)
10.1080/026520300283568
Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry
M. Dolores Guillen (2000)
10.1021/JF991205Y
Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.
P. Mottier (2000)
Detection of benzo[a]pyrene using smoke flavour on smoked meat products.
K. Hartmann (2000)
The developing of modern smokehouses - Ecological and economical aspects
M. Wilms (2000)
10.1080/02652030050207738
Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples
M. S. García-Falcón (2000)
10.1021/JF9908998
Determination of polycyclic aromatic hydrocarbons in commercial liquid smoke flavorings of different compositions by gas chromatography-mass spectrometry.
M. Guillén (2000)
10.1016/S0378-4347(01)00438-8
Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.
P. Šimko (2002)
10.1039/B200633M
Toxic equivalency factors for PAH and their applicability in shellfish pollution monitoring studies.
R. J. Law (2002)
10.1201/B11081-39
Polycyclic Aromatic Hydrocarbons in Food
K. Tamakawa (2004)
10.1007/S00217-003-0827-8
A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes
W. Jira (2004)
10.1016/B0-12-464970-X/00192-6
SMOKING | Liquid Smoke Application
A. Borys (2004)
10.1533/9781845698287.41
Analysis and Occurrence of Polycyclic Aromatic Hydrocarbons in Food
K. Bartle (2004)
10.1016/J.FOODCHEM.2004.05.010
Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat
J. Chen (2005)
10.1016/J.FOODCHEM.2004.06.012
Polycyclic aromatic hydrocarbons in smoked fish: a critical review
A. Stołyhwo (2005)
10.1002/MNFR.200400091
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
P. Šimko (2005)
Occurence of benzo(a)pyrene in some foods of animal origin in the Slovak Republic
E. Dobríková (2007)
10.1111/J.1365-2621.1980.TB00957.X
Determination of 3,4-benzopyrene and benzanthracene (PAH) in phenolic smoke concentrates.
D. Silvester (2007)



This paper is referenced by
Semantic Scholar Logo Some data provided by SemanticScholar