ArticleFood chemistry: X2026
Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
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Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[
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Registered trials
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