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Meat Science|September 9, 2010
7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlicBeata Janoszka
International Journal of Environmental Research and Public Health|April 23, 2022
Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature ReviewSylwia Bulanda, Beata Janoszka
International Journal of Environmental Research and Public Health|March 29, 2023
Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH ContentSylwia Bulanda, Beata Janoszka
Food Chemistry|June 10, 2015
Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detectionUrszula Błaszczyk, Beata Janoszka
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 4, 2021
The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravyEwa Śnieżek, Magdalena Szumska, Agnieszka Nowak, et al.
Przeglad Lekarski|March 9, 2006
[Chromatographic methods in tobacco smoke assessment]Krystyna Tyrpień, Tomasz Wielkoszyński, Beata Janoszka, et al.
Foods (Basel, Switzerland)|November 11, 2022
Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting BagEwa Śnieżek, Magdalena Szumska, Agnieszka Nowak, et al.
Biomedical Chromatography : BMC|January 30, 2002
Concentration of chosen oxycholesterols in plasma of pregnant women with pregnancy-induced hypertensionPiotr Bodzek, Beata Janoszka, Tomasz Wielkoszyński, et al.
Foods (Basel, Switzerland)|February 26, 2025
Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried FruitsSylwia Bulanda, Magdalena Szumska, Agnieszka Nowak, et al.
Wiadomosci Lekarskie (Warsaw, Poland : 1960)|February 4, 2020
Human exposure to biologically active heterocyclic aromatic amines arising from thermal processing of protein rich foodBeata Janoszka, Agnieszka Nowak, Magdalena Szumska, et al.
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