The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings

Food Control ◽  
2019 ◽  
Vol 98 ◽  
pp. 34-41 ◽  
Author(s):  
Chong Wang ◽  
Yunting Xie ◽  
Huiyuan Wang ◽  
Yun Bai ◽  
Chen Dai ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Natural Antioxidants ◽  
Polycyclic Aromatic ◽  
Hydrocarbon Formation

Formation of phenylacetylene and benzocyclobutadiene in the ortho-benzyne + acetylene reaction

2021 ◽  
Author(s):  
Morgan McCabe ◽  
Patrick Hemberger ◽  
Dario Campisi ◽  
Jeger Broxterman ◽  
Engelbert Reusch ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Polycyclic Aromatic ◽  
Hydrocarbon Formation

Ortho-benzyne is a potentially important precursor for polycyclic aromatic hydrocarbon formation, but much is still unknown about its chemistry. In this work, we report on a combined experimental and theoretical...

Modeling of nitro-polycyclic aromatic hydrocarbon formation and decay in the atmosphere

1995 ◽  
Vol 29 (10) ◽  
pp. 1171-1181 ◽  
Author(s):  
Zhihua Fan ◽  
Danhua Chen ◽  
Parag Birla ◽  
Richard M. Kamens
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Polycyclic Aromatic ◽  
Hydrocarbon Formation

The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat

2017 ◽  
Vol 40 (2) ◽  
pp. 195-205 ◽  
Author(s):  
Özlem Kılıç Büyükkurt ◽  
Elif Aykın Dinçer ◽  
İhsan Burak Çam ◽  
Cihadiye Candal ◽  
Mustafa Erbaş
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Cooking Methods ◽  
Beef Meat ◽  
Polycyclic Aromatic ◽  
Hydrocarbon Formation
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