Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal‐Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry

(2019) Ziyi Linghu et al.   JOURNAL OF FOOD SCIENCE

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

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

(2018) Xiao-Jing Fan et al.   MEAT SCIENCE

Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS

(2017) Xiaodan Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems

(2017) Ziyi Linghu et al.   JOURNAL OF FOOD SCIENCE

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   MEAT 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

Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

(2016) Kebba Sabally et al.   MEAT SCIENCE

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

(2015) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

(2012) María Pía Gianelli et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

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

Formation of heterocyclic amine–amino acid adducts by heating in a model system

(2011) Hiroyuki Kataoka et al.   FOOD CHEMISTRY

HETEROCYCLIC AROMATIC AMINES IN MEAT

(2011) FATIH OZ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Hepatic accumulation of intestinal cholesterol is decreased and fecal cholesterol excretion is increased in mice fed a high-fat diet supplemented with milk phospholipids

(2011) Alvin Kamili et al.   Nutrition & Metabolism

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

(2010) J. Damašius et al.   FOOD CHEMISTRY

Formation of protein adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in cooked foods

(2009) Hiroyuki Kataoka et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE