The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

Author response for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v2/response1 ◽

2020 ◽

Author(s):

Emel Oz

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Author Response ◽

Polycyclic Aromatic ◽

Review for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v1/review2 ◽

2020 ◽

Author(s):

Yu Zhang

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

Decision letter for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v1/decision1 ◽

2020 ◽

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

Decision letter for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v2/decision1 ◽

2020 ◽

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

Review for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v1/review3 ◽

2020 ◽

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

Review for "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish"

10.1111/ijfs.14748/v1/review1 ◽

2020 ◽

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Polycyclic Aromatic ◽

The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

Food Chemistry ◽

10.1016/j.foodchem.2021.129378 ◽

2021 ◽

Vol 352 ◽

pp. 129378 ◽

Cited By ~ 1

Author(s):

Emel Oz

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Animal Fats ◽

Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat

Journal of Chromatography A ◽

10.1016/0021-9673(95)01224-9 ◽

1996 ◽

Vol 731 (1-2) ◽

pp. 85-94 ◽

Cited By ~ 64

Author(s):

L. Rivera ◽

M.J.C. Curto ◽

P. Pais ◽

M.T. Galceran ◽

L. Puignou

Keyword(s):

Solid Phase Extraction ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Solid Phase ◽

Phase Extraction ◽

Selective Isolation ◽

The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

Food Chemistry ◽

10.1016/j.foodchem.2016.02.041 ◽

2016 ◽

Vol 203 ◽

pp. 59-66 ◽

Cited By ~ 47

Author(s):

Fatih Oz ◽

M. Onur Yuzer

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Beef Steak ◽

The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00486-1 ◽

2020 ◽

Vol 14 (5) ◽

pp. 2393-2401

Author(s):

Atefeh Esfahani Mehr ◽

Seyed Ebrahim Hosseini ◽

Seyed Mahdi Seyadain Ardebili ◽

Amin Mousavi Khaneghah

Keyword(s):

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Beef Patties ◽