Polycyclic aromatic hydrocarbons (PAHs) are legacy pollutants of considerable public health
concern. Polycyclic aromatic hydrocarbons arise from natural and anthropogenic sources …

The recent literature describing polycyclic aromatic hydrocarbons (PAHs) in air, water, soil
and sediment, waste sludge, biomonitoring, toxicity, are reviewed. Aspects of sampling …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …

Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are widely found in nature
and accumulated, enriched, or produced in food through multiple paths, posing a great risk …

Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are organic food
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Human populations are chronically exposed to mixtures of toxic chemicals. Predicting the
health effects of these mixtures require a large amount of information on the mode of action …

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food
products we encounter every day. Among these exposures, food consumption is a major …

Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins,
vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation …