Detalles de la búsqueda
1.
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.
Int J Mol Sci
; 22(11)2021 Jun 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-34199457
2.
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil.
Food Chem
; 405(Pt B): 134853, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36435108
3.
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.
Food Res Int
; 151: 110864, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980400
4.
The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
J Food Sci
; 85(8): 2416-2426, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32681539
5.
Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil
Food Analytical Methods
; 16(293303): 1-11, 2023.
Artículo
en Inglés
| LILACS, CONASS, Coleciona SUS (Brasil), SES-SP, SESSP-IALPROD, SES-SP | ID: biblio-1427012
6.
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation
Int. j. mol. sci. (Online)
; 22(11): 1-10, 2021.
Artículo
en Inglés
| LILACS, CONASS, Coleciona SUS (Brasil), SES-SP, SESSP-IALPROD, SES-SP | ID: biblio-1426943
7.
Avaliação da presença de hidrocarbonetos policíclicos aromáticos em chocolates: exposição ao consumo e implicações à saúde / Evaluation of the presence of polycyclic aromatic hydrocarbons in chocolates: exposure to consumption and health implications
São Paulo; s.n; 2020. 102 p.
Tesis
en Portugués
| LILACS | ID: biblio-1146695
Resultados
1 -
7
de 7
1
Próxima >
>>