Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method-Reference-Cited by-同舟云学术

Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method

Published:2017-07-29 Issue:1 Volume:11 Page:201-214
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

El Husseini M.,Makkouk R.,Rabaa A.,Al Omar F.,Jaber F.

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-0990-3/fulltext.html

Reference51 articles.

1. Silva BO et al (2011) Effects of the methods of smoking on the levels of polycyclic aromatic hydrocarbons (PAHs) in some locally consumed fishes in Nigeria. Afr J Food Sci 5(7):384–391

2. Badry N (2010) El Effect of household cooking methods and some food additives on polycyclic aromatic hydrocarbons (PAHs) formation in chicken meat. World Appl Sci J 9(9):963–974

3. Basak S et al (2010) The detection of potential carcinogenic PAH using HPLC procedure in two different smoked fish, case study: Istanbul/Turkey. Turk J Fish Aquat Sci 10:351–355

4. Borecka M et al (2013) A new approach for the estimation of expanded uncertainty of results of an analytical method developed for determining antibiotics in seawater using solid-phase extraction disks and liquid chromatography coupled with tandem mass spectrometry technique. J Chromatogr A [sl]: Elsevier 1304:138–146

5. Chen YC et al (2001) Stability of polycyclic aromatic hydrocarbons during heating. J Food Drug Anal 9(1):33–39

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach;Food Chemistry;2024-08

2. Contaminant and residue profiles in Lebanese food: a comparative analysis with global standards;Food Additives & Contaminants: Part A;2024-07-22

3. Method validation for GC-measurable pesticides and PAHs in baby foods using QuEChERS-based extraction procedure;Journal of Food Composition and Analysis;2024-05

4. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency;Food Chemistry;2023-12

5. Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study;Journal of Environmental Health Science and Engineering;2023-02-23