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"

Mapping Intimacies ◽

10.1111/ijfs.14748/v1/review1 ◽

2020 ◽

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

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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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Author Response ◽

Polycyclic Aromatic ◽

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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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

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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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

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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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

Download Full-text

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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

Download Full-text

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.14748 ◽

2020 ◽

Author(s):

Emel Oz

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Fat Content ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic ◽

Download Full-text

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 ◽

Author(s):

Emel Oz

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Animal Fats ◽

Polycyclic Aromatic

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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 ◽

Author(s):

L. Rivera ◽

M.J.C. Curto ◽

P. Pais ◽

M.T. Galceran ◽

L. Puignou

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Solid Phase Extraction ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Solid Phase ◽

Heterocyclic Aromatic Amines ◽

Phase Extraction ◽

Selective Isolation ◽

Polycyclic Aromatic

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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 ◽

Author(s):

Fatih Oz ◽

M. Onur Yuzer

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Polycyclic Aromatic

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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):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Beef Patties ◽

Polycyclic Aromatic

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