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 …

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide
(AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are …

The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX
emissions from the grilling process and indicates a novel driven–toxicity-based solution to …

Background Pregnant women are susceptible to adverse health effects associated with
phthalate acid esters (PAEs) and polycyclic aromatic hydrocarbons (PAHs), and diet is a …

The heating process is a crucial step that can lead to the formation of several harmful
chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines …

An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of
meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for …

Diet is one of the main factors affecting human health. The frequent consumption of heat-
treated meat has been classified as both directly carcinogenic to humans and as a risk …

Phthalates (PAEs) and polycyclic aromatic hydrocarbons (PAHs) are frequently detected in
females of reproductive age. Many studies have found that environmental PAE and PAH …

This study investigated the effects of different fat contents and cooking techniques on the
presence of PAHs in chicken doner kebabs, as well as the dietary exposure and potential …

Organic macromolecules form carcinogenic and toxic substances such as polycyclic
aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated …