Publications by authors named "Lisa Zastrow"

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Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties.
Lisa Zastrow, Michael Judas, Karl Speer, Karl-Heinz Schwind, Wolfgang Jira

Food Chem X· June 2022

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A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes.
Lisa Zastrow, Karl Speer, Karl-Heinz Schwind, Wolfgang Jira

Food Chem· December 2021

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Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages.
Lisa Zastrow, Karl-Heinz Schwind, Fredi Schwägele, Karl Speer

J Agric Food Chem· December 2019

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