Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage

(2019) Xin Zhang et al.   ANIMAL SCIENCE JOURNAL

Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

(2018) Nor Hasyimah Ahmad Kamal et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment study

(2018) Mojtaba Yousefi et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision

(2017) José L. Domingo et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

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

Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

(2017) Wanwisa Wongmaneepratip et al.   FOOD CONTROL

Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

(2017) Hasan Keskekoglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout ( Oncorhynchus mykiss ) fillets during cold storage

(2017) Shabnam Shadman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of cooking methods and tea marinades on the formation of benzo[ a ]pyrene in grilled pork belly (Samgyeopsal)

(2017) Keun-Cheol Park et al.   MEAT SCIENCE

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

(2017) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

(2017) Javier García-Lomillo et al.   MEAT SCIENCE

Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

(2017) Jing Zhang et al.   Frontiers in Microbiology

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

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

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

(2016) Lochan Singh et al.   FOOD CHEMISTRY

Polycyclic aromatic hydrocarbons in Iranian Kebabs

(2016) Mohamad Es'haghi Gorji et al.   FOOD CONTROL

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

(2016) Mohammad Rizwan Khan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

(2016) Jinap S. et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of black pepper essential oil on the quality of fresh pork during storage

(2016) Jing Zhang et al.   MEAT SCIENCE

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

(2016) Miriam M. Selani et al.   MEAT SCIENCE

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

(2016) Maïa Meurillon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

(2015) Thi Van Anh Ha et al.   FOOD CHEMISTRY

The Occurrence of 16 EPA PAHs in Food – A Review

(2015) Zuzana Zelinkova et al.   POLYCYCLIC AROMATIC COMPOUNDS

Evaluation of critical parameters for preparation of stable clove oil nanoemulsion

(2015) Mohammad Hassan Shahavi et al.   Arabian Journal of Chemistry

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

(2014) Ubaid ur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Process-induced undesirable compounds: Chances of non-thermal approaches

(2014) Diana Behsnilian et al.   MEAT SCIENCE

Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies

(2014) Kanithaporn Vangnai et al.   MEAT SCIENCE

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

(2012) Monika Gibis et al.   FOOD CHEMISTRY

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

(2012) A. Farhadian et al.   FOOD CONTROL

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2012) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

(2012) Liliana Rounds et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity

(2012) Vijayalakshmi Ghosh et al.   ULTRASONICS SONOCHEMISTRY

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

(2011) Ahyoung Dong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

(2011) Hayam M. Ibrahim et al.   GRASAS Y ACEITES

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

(2011) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

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

(2010) J. Damašius et al.   FOOD CHEMISTRY

HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

(2010) Beata Janoszka   FOOD CHEMISTRY

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

(2010) Fatih Oz et al.   FOOD CONTROL

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

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

Antioxidant activity of clove oil – A powerful antioxidant source

(2010) İlhami Gülçin et al.   Arabian Journal of Chemistry

Anticonvulsant activities of nutmeg oil ofMyristica fragrans

(2008) Abdul Wahab et al.   PHYTOTHERAPY RESEARCH