Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 97

1.

Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health.

Forsberg ND, Stone D, Harding A, Harper B, Harris S, Matzke MM, Cardenas A, Waters KM, Anderson KA.

J Agric Food Chem. 2012 Jul 11;60(27):6899-906. doi: 10.1021/jf300978m. Epub 2012 Jun 27.

2.

Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan.

Chen S, Kao TH, Chen CJ, Huang CW, Chen BH.

J Agric Food Chem. 2013 Aug 7;61(31):7645-53. doi: 10.1021/jf402057s. Epub 2013 Jul 29.

PMID:
23855713
3.

Determination of parent and hydroxy PAHs in personal PM₂.₅ and urine samples collected during Native American fish smoking activities.

Motorykin O, Schrlau J, Jia Y, Harper B, Harris S, Harding A, Stone D, Kile M, Sudakin D, Massey Simonich SL.

Sci Total Environ. 2015 Feb 1;505:694-703. doi: 10.1016/j.scitotenv.2014.10.051. Epub 2014 Oct 30.

4.

Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets.

Visciano P, Perugini M, Amorena M, Ianieri A.

J Food Prot. 2006 May;69(5):1134-8.

PMID:
16715815
5.

Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat.

Akpambang VO, Purcaro G, Lajide L, Amoo IA, Conte LS, Moret S.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Jul;26(7):1096-103. doi: 10.1080/02652030902855406.

PMID:
19680985
7.

Metabolism and excretion rates of parent and hydroxy-PAHs in urine collected after consumption of traditionally smoked salmon for Native American volunteers.

Motorykin O, Santiago-Delgado L, Rohlman D, Schrlau JE, Harper B, Harris S, Harding A, Kile ML, Massey Simonich SL.

Sci Total Environ. 2015 May 1;514:170-7. doi: 10.1016/j.scitotenv.2015.01.083. Epub 2015 Feb 5.

8.

Antimicrobial activity of salmon extracts derived from traditional First Nations smoke processing.

Allen KJ, Chen XM, Mesak LR, Kitts DD.

J Food Prot. 2012 Oct;75(10):1878-82. doi: 10.4315/0362-028X.JFP-12-010.

PMID:
23043842
9.

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia.

Reinik M, Tamme T, Roasto M, Juhkam K, Tenno T, Kiis A.

Food Addit Contam. 2007 Apr;24(4):429-37.

PMID:
17454117
10.

Contamination and distribution of parent, nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat.

Chen Y, Shen G, Su S, Shen H, Huang Y, Li T, Li W, Zhang Y, Lu Y, Chen H, Yang C, Lin N, Zhu Y, Fu X, Liu W, Wang X, Tao S.

Environ Sci Pollut Res Int. 2014 Oct;21(19):11521-30. doi: 10.1007/s11356-014-3129-8. Epub 2014 Jun 10.

PMID:
24910314
11.

Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting.

Rose M, Holland J, Dowding A, Petch SR, White S, Fernandes A, Mortimer D.

Food Chem Toxicol. 2015 Apr;78:1-9. doi: 10.1016/j.fct.2014.12.018. Epub 2015 Jan 26.

PMID:
25633345
12.

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.

Viegas O, Novo P, Pinto E, Pinho O, Ferreira IM.

Food Chem Toxicol. 2012 Jun;50(6):2128-34. doi: 10.1016/j.fct.2012.03.051. Epub 2012 Mar 20.

PMID:
22459130
13.

Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.

Varlet V, Serot T, Monteau F, Le Bizec B, Prost C.

Food Addit Contam. 2007 Jul;24(7):744-57.

PMID:
17613060
14.

Polyaromatic hydrocarbons of smoked cured muscle foods prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation communities.

Kitts DD, Chen XM, Broda P.

J Toxicol Environ Health A. 2012;75(21):1249-52. doi: 10.1080/15287394.2012.709410.

PMID:
23030651
15.

Polycyclic aromatic hydrocarbon contamination in the Italian diet.

Lodovici M, Dolara P, Casalini C, Ciappellano S, Testolin G.

Food Addit Contam. 1995 Sep-Oct;12(5):703-13.

PMID:
8522036
16.

Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats.

Li J, Dong H, Li X, Han B, Zhu C, Zhang D.

Ecotoxicol Environ Saf. 2016 Feb;124:91-5. doi: 10.1016/j.ecoenv.2015.10.007. Epub 2015 Oct 19.

PMID:
26476877
17.

Determination of parent and substituted polycyclic aromatic hydrocarbons in high-fat salmon using a modified QuEChERS extraction, dispersive SPE and GC-MS.

Forsberg ND, Wilson GR, Anderson KA.

J Agric Food Chem. 2011 Aug 10;59(15):8108-16. doi: 10.1021/jf201745a. Epub 2011 Jul 18. Erratum in: J Agric Food Chem. 2011 Oct 12;59(19):10773.

18.

Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.

Chaemsai S, Kunanopparat T, Srichumpuang J, Nopharatana M, Tangduangdee C, Siriwattanayotin S.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(3):385-90. doi: 10.1080/19440049.2016.1143124. Epub 2016 Feb 22.

PMID:
26785749
19.

Intake and potential health risk of polycyclic aromatic hydrocarbons associated with seafood consumption in Korea from 2005 to 2007.

Moon HB, Kim HS, Choi M, Choi HG.

Arch Environ Contam Toxicol. 2010 Jan;58(1):214-21. doi: 10.1007/s00244-009-9328-5. Epub 2009 May 8.

PMID:
19424743
20.

Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking.

Wei See S, Karthikeyan S, Balasubramanian R.

J Environ Monit. 2006 Mar;8(3):369-76. Epub 2006 Jan 19.

PMID:
16528421

Supplemental Content

Support Center