Evaluation of the Tobacco Heating System 2.2. Part 3: Influence of the tobacco blend on the formation of harmful and potentially harmful constituents of the Tobacco Heating System 2.2 aerosol
Open Access
- 26 October 2016
- journal article
- research article
- Published by Elsevier BV in Regulatory Toxicology and Pharmacology
- Vol. 81, S48-S58
- https://doi.org/10.1016/j.yrtph.2016.10.016
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Multi-analyte approach for determining the extraction of tobacco constituents from pouched snus by consumers during useChemistry Central Journal, 2013
- Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model studyFood Additives & Contaminants: Part A, 2011
- The Aroma Side of the Maillard ReactionAnnals of the New York Academy of Sciences, 2008
- Characterization of Puff-by-Puff Resolved Cigarette Mainstream Smoke by Single Photon Ionization−Time-of-Flight Mass Spectrometry and Principal Component AnalysisJournal of Agricultural and Food Chemistry, 2007
- Formation of Nitric Oxide during Tobacco OxidationJournal of Agricultural and Food Chemistry, 2003
- Fuel nitrogen conversion in solid fuel fired systemsProgress in Energy and Combustion Science, 2003
- Control of the Maillard reaction in food systemsTrends in Food Science & Technology, 1990
- New Aspects of the Maillard Reaction in Foods and in the Human BodyAngewandte Chemie, 1990
- Investigations on the origin of tobacco-specific nitrosamines n mainstream smoke of cigarettesCarcinogenesis: Integrative Cancer Research, 1990
- Polynuclear hydrocarbons in tobacco and tobacco smoke. Part II. The origin of 3:4-benzopyrene found in tobacco and tobacco smokeThe Analyst, 1960