Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure–activity relationship modeling

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

(2020) Hao Dong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Studies on molecular mechanism between ACE and inhibitory peptides in different bioactivities by 3D-QSAR and MD simulations

(2020) Wenli Yan et al.   JOURNAL OF MOLECULAR LIQUIDS

Known compounds and new lessons: structural and electronic basis of flavonoid based bioactivities.

(2019) Rohan J Meshram et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Prediction on the mutagenicity of nitroaromatic compounds using quantum chemistry descriptors based QSAR and machine learning derived classification methods

(2019) Yuxing Hao et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

Research trends in flavonoids and health

(2018) Francisco Perez-Vizcaino et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

(2018) Ye Jiao et al.   Food & Function

The Effects of Flavonoids on Cardiovascular Health: A Review of Human Intervention Trials and Implications for Cerebrovascular Function

(2018) Amy Rees et al.   Nutrients

Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

(2018) Fatemeh Barzegar et al.   FOOD CHEMISTRY

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

A QSAR study of integrase strand transfer inhibitors based on a large set of pyrimidine, pyrimidone, and pyridopyrazine carboxamide derivatives

(2017) Luana Janaína de Campos et al.   JOURNAL OF MOLECULAR STRUCTURE

Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure–activity relationship modelling

(2016) Yu Zhang et al.   FOOD CHEMISTRY

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

Influence of Binary and Ternary Mixtures of Spices on the Inhibition of Lipid Oxidation and Carcinogenic Heterocyclic Amines in Fried Hamburger Patties

(2016) Rasha M.A. Mousa et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC–MS/MS and multivariate analysis

(2016) Maomao Zeng 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

In Silico Drug-Designing Studies on Flavanoids as Anticolon Cancer Agents: Pharmacophore Mapping, Molecular Docking, and Monte Carlo Method-Based QSAR Modeling

(2016) Lalitha Simon et al.   Interdisciplinary Sciences-Computational Life Sciences

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

(2015) Maomao Zeng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Prediction of the Fate of Organic Compounds in the Environment From Their Molecular Properties: A Review

(2014) Laure Mamy et al.   CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY

Effects of Antioxidants of Bamboo Leaves and Flavonoids on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Model Systems

(2014) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

(2014) Maomao Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD 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

Descriptor Selection Methods in Quantitative Structure–Activity Relationship Studies: A Review Study

(2013) Mohsen Shahlaei   CHEMICAL REVIEWS

Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation

(2013) Ricardo Salazar et al.   FOOD CHEMISTRY

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

(2012) Daniel Wong et al.   FOOD CHEMISTRY

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

(2012) Adnan Dundar et al.   MEAT SCIENCE

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 mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Understanding the Aquatic Toxicity of Pesticide: Structure-Activity Relationship and Molecular Descriptors to Distinguish the Ratings of Toxicity

(2009) Gaoxue Wang et al.   Quantitative structure-activity relationships & combinatorial science