Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain

EFSA Journal · 2008 · 522 citations · Full text

Persistent Organic Pollutant, Engineering, Food Contaminants +14

Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study

Neely Kazerouni, Rashmi Sinha, Che-Han Hsu et al. · Food and Chemical Toxicology · 2001 · 522 citations

Nutrition, Dietary Exposure, Medicine +10

Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend

Isabel Martorell, Gemma Perelló, Roser Martí-Cid et al. · Environment International · 2010 · 306 citations · Full text

Nutrition, Environmental Chemistry, Persistent Organic Pollutant +14

Applications and advances in far-infrared heating in Japan

Noboru Sakai, Tamotsu Hanzawa · Trends in Food Science & Technology · 1994 · 252 citations

Radiative Heat Transfer, Engineering, Infrared Sensor +5

Determination of polycyclic aromatic hydrocarbons in grilled meat

A. Farhadian, Faridah Abas, Zaidul Islam Sakar · Food Control · 2009 · 230 citations

Food Chemistry, Engineering, Food Authentication +7