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Food Chemistry|January 19, 2016
Polycyclic aromatic hydrocarbons' formation and occurrence in processed foodLochan Singh, Jay G Varshney, Tripti AgarwalEnvironmental Research|May 22, 2020
Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessmentLochan Singh, Tripti AgarwalRisk Analysis : an Official Publication of the Society for Risk Analysis|February 21, 2023
Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health riskLochan Singh, Tripti AgarwalChemosphere|March 26, 2018
PAHs in Indian diet: Assessing the cancer riskLochan Singh, Tripti AgarwalFood Chemistry|June 29, 2021
Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffeeLochan Singh, Tripti AgarwalJournal of Hazardous Materials|July 21, 2009
Concentration level, pattern and toxic potential of PAHs in traffic soil of Delhi, IndiaTripti AgarwalFood Additives & Contaminants. Part B, Surveillance|June 23, 2025
Simultaneous determination of eight Polycyclic Aromatic Hydrocarbons and six Polychlorinated Biphenyls in canned sardines and human health riskAbhishek, Tripti AgarwalThe Science of the Total Environment|May 2, 2018
Concentration and factors affecting the distribution of phthalates in the air and dust: A global scenarioDurba Kashyap, Tripti AgarwalEnvironmental Pollution (Barking, Essex : 1987)|November 13, 2010
Adaptation, validation and application of the chemo-thermal oxidation method to quantify black carbon in soilsTripti Agarwal, Thomas D BucheliToxicology Reports|July 4, 2025
Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategiesAbhishek, S Chakkaravarthi, Tripti AgarwalPageof 5