1 |
Garcia-Falcon MS, Cancho-Grande B, Simal-Gandara J. Minimal clean-up and rapid determination of polycyclic aromatic hydrocarbons in instant coffee. Food Chem. 90: 643-647(2005)
DOI
ScienceOn
|
2 |
Tamakawa K, Kato T, Oba M. Polycyclic aromatic hydrocarbons.Vol. 2, pp. 1641-1663, In: Handbook of Food Analysis. 1st ed. Nollet LML, (ed). Dekker, New York, NY, USA (1996)
|
3 |
Houessou JK, Maloug S, Leveque AS, Delteil C, Heyd B, Camel V. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground arabica coffee and coffee brew. J. Agr.Food Chem. 55: 9719-9726 (2007)
DOI
ScienceOn
|
4 |
Gi KH. Analysis of the aroma compounds and compare the result with sensory evaluation score by roasting time. MS. thesis, Hanyang University, Seoul, Korea (1987)
|
5 |
Hu SJ, Oh NS, Kim SY, Lee HM. Determining of polycyclic aromatic hydrocarbons in domestic vegetables and fruits. Anal. Sci.Tech. 19: 415-421 (2006)
|
6 |
Houessou JK, Benac C, Delteil C, Camel V. Determination of polycyclic aromatic hydrocarbons in coffee brew using solidphase extraction. J. Agr. Food Chem. 53: 871-879 (2005)
DOI
ScienceOn
|
7 |
Baik HJ, Ko YS. Headspace gas chromatographic analysis and sensory evaluation of various domestic and foreign-made commercial roasted and ground coffee. MS thesis, Hanyang University, Seoul, Korea (1986)
|
8 |
Agency for Toxic Substances and Disease Registry (ATSDR).Toxicological profile for polycyclic aromatic hydrocarbons (PAHs).U. S. Department of Health and Human Services, Public Health Service, Washington, DC, USA (1995)
|
9 |
Kruijf N, Schouten A, Van der Stegen GHD. Occurrence of benzo[a]pyrene in roasted coffee, instant coffee and coffee brew. Cafe Cacao The. 31: 151-154 (1987)
|
10 |
Rey-Salgueiro L, Garcia-falcon MS, Martinez-Carballo E, Simal-Gandara J. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. 108:607-615 (2008)
DOI
ScienceOn
|
11 |
Moon JW, Cho JS. Changes in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage.Korean J. Food Sci. Technol. 31: 441-447 (1999)
ScienceOn
|
12 |
Maier HG. Carcinogenic compound content in coffee bean. Cafe Cacao The. 35: 133-142 (1991)
|
13 |
Clarke RJ, Macrae R. Coffee: technology. Vol. 2: pp. 73-107. In:Roasting and grinding. Clarke RJ. (ed). Elsevier Applied Science Publishers Ltd. London, UK (1989)
|
14 |
Teixeira VH, Casal S, Oliveira MBPP. PAHs content in sunflower,soybean and virgin olive oils: Evaluation in commercial samples and during refining process. Food Chem. 104: 106-112(2007)
DOI
ScienceOn
|
15 |
Lai JP, Niessner R, Knopp D. Benzo[a]pyrene imprinted polymers: Synthesis, characterization, and SPE application in water and coffee samples. Anal. Chem. Acta. 522: 137-144 (2004)
DOI
ScienceOn
|
16 |
Kruijf N, Schouten T, Van der Stegen GHD. Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection. J.Agr. Food Chem. 35: 545-549 (1987)
DOI
|
17 |
Ruschenburg U, Jahr D. Benzo[a]pyrene contents of coffee and some other food products. Cafe Cacao The. 30: 7-10 (1986)
|
18 |
Kayali-Sayadi MN, Rubio-Barroso S, Cuesta-Jimenez MP, Polo-Diez LM. A new method for the determination of selected PAHs in coffee brew samples by HPLC with fluorimetric detection and solid-phase extraction. J. Liq. Chromatogr. R. T. 22: 615-627 (1999)
DOI
ScienceOn
|
19 |
Houessou JK, Delteil C, Camel V. Investigation of sample treatment steps for the analysis of polycyclic aromatic hydrocarbons in ground coffee. J. Agr. Food Chem. 54: 7413-7421 (2006)
DOI
ScienceOn
|
20 |
Hu SJ, Woo GJ, Choi DM. Determination of benzo[a]pyrene in olive oils. Anal. Sci. Tech. 20: 170-175 (2007)
|