Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat-Reference-Cited by-同舟云学术

Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat

Published:1996-04 Issue:1-2 Volume:731 Page:85-94
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Rivera L.,Curto M.J.C.,Pais P.,Galceran M.T.,Puignou L.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference37 articles.

1. The Causes of Cancer, Oxford Medical Publications;Doll,1981

2. Benzo( a )pyrene and Other Polynuclear Hydrocarbons in Charcoal-Broiled Meat

3. Determination of Nanogram/Kilogram Levels of Polycyclic Aromatic Hydrocarbons in Foods by HPLC with Fluorescence Detection

Cited by 75 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. Risk assessment of grilled and barbecued food;Food Risk Assess Europe;2024-04

2. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content;International Journal of Environmental Research and Public Health;2023-03-10

3. Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag;Foods;2022-10-27

4. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon;Journal of the Science of Food and Agriculture;2022-01-11

5. Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball;PLOS ONE;2019-08-27