Polycyclic aromatic hydrocarbon occurrence and formation in processed meat, edible oils, and cereal-derived products: a review
The chemical group comprising polycyclic aromatic hydrocarbons (PAHs) has received
prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous …
prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous …
Detection of nitrated, oxygenated and hydrogenated polycyclic aromatic compounds in smoked fish and meat products
E Sonego, B Bhattarai, L Duedahl-Olesen - Foods, 2022 - mdpi.com
Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic
nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs …
nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs …
Characteristic fragmentations of nitroaromatic compounds (NACs) in Orbitrap HCD and integrated strategy for recognition of NACs in environmental samples
K Ren, G Su - Science of The Total Environment, 2022 - Elsevier
Nitroaromatic compounds (NACs) are high of concern due to their mutagenicity, and
carcinogenicity to organisms. Here, we attempted to establish a novel searching-validation …
carcinogenicity to organisms. Here, we attempted to establish a novel searching-validation …
Research progress of triplex nucleic acid in food safety detection
S Hai-yan, L Yan-li, C Wei-ju, Q Ke - Food and Machinery, 2022 - ifoodmm.cn
This paper reviews the structure and stability of triplex nucleic acid, the progress of triplex
nucleic acid-based fluorescence, electrochemical, colorimetric platform in detecting food …
nucleic acid-based fluorescence, electrochemical, colorimetric platform in detecting food …
Risk assessment of grilled and barbecued food
E Mariussen, J Alexander, BA Bukhvalova, L Dahl… - 2024 - Wiley Online Library
Background It is well-known that heat treatment of food, such as grilling and frying may give
rise to unwanted, harmful substances in food, so-called process contaminants. VKM …
rise to unwanted, harmful substances in food, so-called process contaminants. VKM …