Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic
nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs …

Polycyclic aromatic hydrocarbons (PAHs) are known or potential carcinogens occurring in
foodstuffs during smoking processes, among others. The European Commission (EC) has …

Objective: Polycyclic aromatic hydrocarbons (PAHs) are well researched chemicals in foods
that have been found to exhibit mutagenic and carcinogenic potentials. This study examined …

We evaluated the performance of a gas chromatography–tandem mass spectrometry
method for quantifying 16 polycyclic aromatic hydrocarbons (PAHs), which the Scientific …

The European Food Safety Authority (EFSA) recently identified vegetables, cereals and their
products, and directly smoked, small-scale products such as traditionally smoked fish as …

Polycyclic aromatic hydrocarbons (PAHs) are unintentionally generated in foods that are
cooked, and dietary ingestion of these PAHs is regarded as the dominant route of exposure …

The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,
10-dione, benzo [a] anthracene-7, 12-dione, 11H-benzo [b] fluorene-11-one, 6H-benzo [cd] …

There is a growing need for accurate detection of trace-level PAHs in food products due to
the numerous detrimental effects caused by their contamination (eg, toxicity, carcinogenicity …

Abstract A GC/MS method for the determination of ten polycyclic aromatic hydrocarbons
(PAH) with four to six condensed aromatic carbon rings (including the six carcinogenic PAH) …

Polycyclic aromatic hydrocarbons (PAHs) represent a category of persistent organic
pollutants that pose a global concern in the realm of food safety due to their recognized …