Results 211 to 220 of about 32,835 (262)

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Effects of menthol cigarette and e-cigarette flavour restrictions on tobacco product purchasing: insights from the Experimental Tobacco Marketplace. [PDF]

Tob Control
Freitas-Lemos R, Williams J, Tegge AN, de Lima Bovo AC, Kaur RP, Stein JS, Smith TT, Cummings M, Bickel W.   +8 more
europepmc   +1 more source

Major aromatic components of Chinese cigar and their mechanisms of action with T1R1 receptors. [PDF]

Sci Rep
Zhang H, An H, Zhu B, Zhang L.
europepmc   +1 more source

Twenty years on from smoke-free legislation in Scotland: A secondary analysis of the Scottish Health Survey dataset (1998-2024) examining changes in household smoking rules, and salivary cotinine concentrations among non-smokers. [PDF]

Tob Induc Dis
Semple S, Best C, Riches E, Morton L, Reid G, Howell R, O'Donnell R.   +6 more
europepmc   +1 more source

The meat processing exposome in Africa: integrating traditional culinary practices, environmental co-exposures, and cancer prevention strategies. [PDF]

Front Oncol
Ndebia EJ, Kamsu GT.
europepmc   +1 more source

Potential of Liquid Smoke Product of Pyrolysis of Nutmeg Shell as Smoking Raw Material

International Journal of ChemTech Research, 2018
openaire   +1 more source

Emerging multisystem disease mechanisms of e-cigarette vaping on human health. [PDF]

Toxicol Rep
Tareq MMI, Nair S, He G.
europepmc   +1 more source

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Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

Journal of the Science of Food and Agriculture, 1975
AbstractNitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be
M E, Knowles, J, Gilbert, D J, MacWeeny
openaire   +2 more sources