Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks-Reference-Cited by-同舟云学术

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Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks

Published:2020-01-30 Issue:1 Volume:42 Page:156-172
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Pirsaheb Meghdad¹,Dragoi Elena-Niculina²³,Vasseghian Yasser¹^ORCID

Affiliation:

1. Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran

2. Faculty of Chemical Engineering and Environmental Protection “Cristofor Simionescu”, “Gheorghe Asachi” Technical University, Iasi, Romania

3. Faculty of Automatic Control and Computer Engineering, “Gheorghe Asachi” Technical University of Iasi, Iasi, Romania

Funder

Kermanshah University of Medical Sciences

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2020.1720750

Reference65 articles.

1. Changes in polybrominated diphenyl ether (PBDE) levels in cooked food

2. Toxicological evaluation of some Malaysian locally processed raw food products

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

4. Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat

5. Nutrition and the risk for Parkinson’s disease: review of the literature

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3. Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies;Food Control;2023-04

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5. Effect of Polycyclic Aromatic Hydrocarbons (PAHs) on Respiratory Diseases and the Risk Factors Related to Cancer;Polycyclic Aromatic Compounds;2022-11-27

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