Alexander Hitzel

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele et al. · Food Chemistry · 2013 · 135 citations

Food Chemistry, Phenolic Substances, Chemical Composition +5

Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

Margarete Pöhlmann, Alexander Hitzel, Fredi Schwägele et al. · Meat Science · 2011 · 77 citations

Food Chemistry, Meat Packaging, Phenolic Substances +6

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

Margarete Pöhlmann, Alexander Hitzel, Fredi Schwägele et al. · Food Control · 2012 · 59 citations

Food Chemistry, Phenolic Substances, Food Analysis +6

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

Margarete Pöhlmann, Alexander Hitzel, Fredi Schwägele et al. · Food Control · 2013 · 40 citations

Food Chemistry, Meat Packaging, Phenolic Substances +6

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele et al. · Journal of Food Research · 2012 · 12 citations · Full text

Cold Smoking Conditions, Engineering, Phenolic Substances +19