Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

(2018) Syifaa Alam Shah et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products

(2018) Chia-Chi Chang et al.   Food Analytical Methods

Comparative evaluation of three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of N ε -carboxymethyl lysine in food samples

(2018) Armando Gómez-Ojeda et al.   FOOD CHEMISTRY

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

(2018) S. Jinap et al.   FOOD CONTROL

Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

(2018) Chong Wang et al.   FOOD CONTROL

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Effects of Smoking or Baking Procedures during Sausage Processing on the Formation of Heterocyclic Amines Measured Using UPLC-MS/MS

(2018) Diaodiao Yang et al.   FOOD CHEMISTRY

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

(2018) Elif Ekiz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties

(2017) Fei Lu et al.   FOOD CONTROL

Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market

(2017) Fei Lu et al.   FOOD CONTROL

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

(2017) Dengyong Liu et al.   JOURNAL OF FOOD SCIENCE

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

(2016) Monika Gibis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

(2016) Fatih Oz et al.   FOOD CHEMISTRY

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

(2016) Xiuli Wei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

(2015) Arkadiusz Szterk   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

(2015) Monika Gibis et al.   JOURNAL OF FOOD SCIENCE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

(2014) Haitao Guo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Determination of heterocyclic amines in braised sauce beef

(2013) Y. Yao et al.   FOOD CHEMISTRY

Effects of frying and boiling on the formation of heterocyclic amines in braised chicken

(2013) Y. Yao et al.   POULTRY SCIENCE

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

(2012) O. Viegas et al.   FOOD AND CHEMICAL TOXICOLOGY

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

(2011) Maite Sanz Alaejos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heterocyclic amine content in commercial ready to eat meat products

(2010) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE