Literature DB >> 3513200

Formation of polycyclic aromatic hydrocarbons during the smoking and grilling of food.

B K Larsson.   

Abstract

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Year:  1986        PMID： 3513200

Source DB:  PubMed          Journal:  Prog Clin Biol Res        ISSN： 0361-7742


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  6 in total

1.  Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer.

Authors:  Humberto Parada; Susan E Steck; Patrick T Bradshaw; Lawrence S Engel; Kathleen Conway; Susan L Teitelbaum; Alfred I Neugut; Regina M Santella; Marilie D Gammon
Journal:  J Natl Cancer Inst       Date:  2017-01-05       Impact factor: 13.506

2.  Genetic polymorphisms of phase I metabolizing enzyme genes, their interaction with lifetime grilled and smoked meat intake, and breast cancer incidence.

Authors:  Humberto Parada; Susan E Steck; Rebecca J Cleveland; Susan L Teitelbaum; Alfred I Neugut; Regina M Santella; Marilie D Gammon
Journal:  Ann Epidemiol       Date:  2016-11-25       Impact factor: 3.797

3.  The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS).

Authors:  Omonefe O Omofuma; Susan E Steck; Andrew F Olshan; Melissa A Troester
Journal:  Breast Cancer Res Treat       Date:  2022-03-11       Impact factor: 4.872

4.  Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry.

Authors:  Amit D Joshi; Andre Kim; Juan Pablo Lewinger; Cornelia M Ulrich; John D Potter; Michelle Cotterchio; Loic Le Marchand; Mariana C Stern
Journal:  Cancer Med       Date:  2015-04-07       Impact factor: 4.452

5.  Methylation Status of Transcriptional Modulatory Genes Associated with Colorectal Cancer in Northeast China.

Authors:  Han-Lu Gao; Xuan Wang; Hong-Ru Sun; Jun-De Zhou; Shang-Qun Lin; Yu-Hang Xing; Lin Zhu; Hai-Bo Zhou; Ya-Shuang Zhao; Qiang Chi; Yu-Peng Liu
Journal:  Gut Liver       Date:  2018-03-15       Impact factor: 4.519

6.  The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck.

Authors:  Xixi Shen; Xinyuan Huang; Xiaoyan Tang; Junliang Zhan; Suke Liu
Journal:  Foods       Date:  2022-07-15
  6 in total

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