Food preparation involves the blending of various food ingredients to make more convenient
processed food products. It is a long chain process, where each stage posing a risk of …

Benzene, toluene, ethylbenzene, and xylene (BTEX) compounds, notably benzene, pose
health risks, necessitating monitoring and mitigation strategies. Anthropogenic and natural …

In this study, a set of comprehensive experiments were conducted to explore the effects of
temperature on the biodegradation, bioavailability, and generation of reactive oxygen …

The objective of this study was to conduct a comparative study of the distribution and
ecological risk of polycyclic aromatic hydrocarbons (PAHs) in the sewage collection and …

Charcoal-based products are widely spread and appreciated as fuel for grilling food.
However, during their use, they release high emissions that pose significant environmental …

Understanding the spatiotemporal distribution and behavior of Polycyclic Aromatic
Hydrocarbons (PAHs) in the context of climate change and human activities is essential for …

Grilling has become a widespread method of thermal food processing. However, food
prepared in this way may be a source of carcinogenic organic compounds, such as …

The method for the determination of 16 priority polycyclic aromatic hydrocarbons (PAHs) in
plant leaves has been studied extensively, yet the quantitativemethod for measuring non …

Utilizing waste resources to produce materials that lessen environmental pollution is one of
the current directions for sustainable development. In this study, we discuss the potential …

Background Benzo (a) pyrene (B [a] P) is the most widely concerned polycyclic aromatic
hydrocarbons (PAHs), which metabolizes benzo (a) pyrene-7, 8-dihydrodiol-9, 10-epoxide …