Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety (2026)
- Authors:
- USP affiliated authors: FREITAS, ROSANA APARECIDA MANOLIO SOARES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; SAMPAIO, GENI RODRIGUES - FSP ; GUIZELLINI, GLORIA MARIA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodres.2026.118961
- Subjects: HIDROCARBONETOS POLICÍCLICOS; FARINHA DE TRIGO; PANIFICAÇÃO; SEGURANÇA ALIMENTAR; BISCOITOS; PÃO; CARCINÓGENOS QUÍMICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Reino Unido
- Date published: 2026
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v.211, part. 1, on-line, 2026
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
GUIZELLINI, Gloria Maria et al. Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety. Food Research International, v. 211, 2026Tradução . . Disponível em: https://repositorio.usp.br/directbitstream/8ddeb798-07ee-4c0d-84ba-ea80453631b3/HNT_04_2026.pdf. Acesso em: 02 abr. 2026. -
APA
Guizellini, G. M., Silva, S. A. da, Almeida, A. P. de, Freitas, R. A. M. S., Torres, E. A. F. da S., Viegas, O. M. da S., et al. (2026). Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety. Food Research International, 211. doi:10.1016/j.foodres.2026.118961 -
NLM
Guizellini GM, Silva SA da, Almeida AP de, Freitas RAMS, Torres EAF da S, Viegas OM da S, Pinto E, Sampaio GR. Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety [Internet]. Food Research International. 2026 ;211[citado 2026 abr. 02 ] Available from: https://repositorio.usp.br/directbitstream/8ddeb798-07ee-4c0d-84ba-ea80453631b3/HNT_04_2026.pdf -
Vancouver
Guizellini GM, Silva SA da, Almeida AP de, Freitas RAMS, Torres EAF da S, Viegas OM da S, Pinto E, Sampaio GR. Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety [Internet]. Food Research International. 2026 ;211[citado 2026 abr. 02 ] Available from: https://repositorio.usp.br/directbitstream/8ddeb798-07ee-4c0d-84ba-ea80453631b3/HNT_04_2026.pdf - A comprehensive review of the occurrence of polycyclic aromatic hydrocarbons (PAHs) in Brazilian foods and its implications for global food safety
- 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
- The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling
- Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil
- In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity
- Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction
- Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil
- Carnes, ovos e lácteos
- Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
- Cholesterol oxidation in fish and fish products
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
HNT_04_2026.pdf |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
