Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

(2010) J. Damašius et al.   FOOD CHEMISTRY

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

(2010) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

(2010) Monika Gibis et al.   MEAT SCIENCE

Antimutagenicity of curcumin and related compounds against genotoxic heterocyclic amines from cooked food: The structural requirement

(2008) Shishu et al.   FOOD CHEMISTRY

High-performance thin layer chromatographic method for quantitative determination of curcuminoids in Curcuma longa germplasm

(2008) M. Paramasivam et al.   FOOD CHEMISTRY

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks

(2008) J.S. Smith et al.   JOURNAL OF FOOD SCIENCE