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1.Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

作者：Javier Garcí ; a-Lomillo^a ; Olga Viegas^b ; ^c ; ^{olgaviegas@fcna.up.pt} ; Maria L. Gonzalez-SanJose^a ; Isabel M.P.L.V.O. Ferreira^b

关键词：Polycyclic aromatic hydrocarbons ; Heterocyclic aromatic amines ; Red wine pomace ; Beef patties

刊名：Meat Science

出版年：2017

2.Burden of diseases estimates associated to different red meat cooking practices

作者：Firew Lemma Berjia^a ; ^{firew.lemma@yahoo.com" class="auth_mail} ; Morten Poulsen^b ; ^{morp@food.dtu.dk" class="auth_mail} ; Maarten Nauta^a ; ^{maana@food.dtu.dk" class="auth_mail}

关键词：Cooking practice ; Red meat ; Cancer ; DALY

刊名：Food and Chemical Toxicology

出版年：April, 2014

3.Impact of barbecued meat consumed in pregnancy on birth outcomes accounting for personal prenatal exposure to airborne polycyclic aromatic hydrocarbons: Birth cohort study in Poland

作者：Wieslaw Jedrychowski ; M.D. ; Ph.D.^a ; ^{myjedryc@cyf-kr.edu.pl} ; Frederica P. Perera ; Dr. PH.^b ; Deliang Tang ; Dr. PH.^b ; Laura Stigter ; M.A.^b ; Elzbieta Mroz ; M.Sc.^a ; Elzbieta Flak ; M.Sc.^a ; John Spengler ; Ph.D.^c ; Dorota Budzyn-Mrozek ; Ph.D.^a ; Irena Kaim ; Ph.D.^d ; Ryszard Jacek ; M.Sc.^a

关键词：Barbecued meat ; Pregnancy ; Birth weight ; Birth cohort study

刊名：Nutrition

出版年：2012

4.Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

作者：Margit D. Aaslyng ; Lene Duedahl-Olesen ; Kirsten Jensen ; Lene Meinert

关键词：Heterocyclic amine ; Polycyclic aromatic hydrocarbon ; Pork ; Beef ; Chicken ; Barbecue

刊名：Meat Science

出版年：2013

5.Assessing traffic and polycyclic aromatic hydrocarbon exposure in Montreal, Canada

作者：Qun Miao ; Mich猫le Bouchard ; Dongmei Chen ; Igor Burstyn ; John J. Spinelli ; Kristan J. Aronson

关键词：Polycyclic aromatic hydrocarbons (PAHs) ; Geographic information system (GIS) ; 1-OHP ; 1-OHPG ; PAH biomarker ; Traffic density

刊名：Science of the Total Environment

出版年：1 February, 2014

6.Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV-Vis detection

作者：Kenan Dost ; ^{kenan.dost@bayar.edu.tr} ; Cevat ?deli

关键词：Polycyclic aromatic hydrocarbons ; Corn oil ; Sunflower oil ; Olive oil ; Barbecued food ; HPLC/UV&ndash ; Vis

刊名：Food Chemistry

出版年：2012

7.Benzo(a)pyrene modulates fluoranthene-induced cellular responses in HT-29 colon cells in a dual exposure system

作者：Kelly L. Harris ; Jeremy N. Myers ; Aram ; la Ramesh

关键词：Fluoranthene ; Benzo(a)pyrene ; Polycyclic aromatic hydrocarbons ; Metabolism

刊名：Environmental Toxicology and Pharmacology

出版年：2013

8.Irradiation effects on meat flavor: A review

作者：M.S. Brewer

关键词：Irradiation ; Meat flavor ; Meat odor ; Oxidation

刊名：Meat Science

出版年：2009

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

作者：O. Viegas^a ; ^b ; P. Novo^a ; E. Pinto^a ; O. Pinho^a ; ^b ; I.M.P.L.V.O. Ferreira^a ; ^{isabel.ferreira@ff.up.pt}

关键词：Grilled muscle foods ; Coconut shell charcoal ; Heterocyclic aromatic amines ; Polycyclic aromatic hydrocarbons

刊名：Food and Chemical Toxicology

出版年：2012

10.Evidence-based Principles of Bladder Cancer and Diet

作者：Jonathan L. Silberstein ; J. Kellogg Parsons

刊名：Urology

出版年：2010

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