Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds

Formation Mechanism of Benzo(a)pyrene: One of the Most Carcinogenic Polycyclic Aromatic Hydrocarbons (PAH)

(2019) Edina Reizer et al.   MOLECULES

Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

(2019) Chong Wang et al.   FOOD CHEMISTRY

Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system

(2018) Saerom Min et al.   FOOD CHEMISTRY

Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “ Petrovská klobása ”

(2018) Snežana Škaljac et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

(2018) Wen Nie et al.   MOLECULES

Reactive sulfur species (RSS): persulfides, polysulfides, potential, and problems

(2018) Nathanael Lau et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings

(2018) Chong Wang et al.   FOOD CONTROL

Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

(2017) D.A. Locatelli et al.   FOOD CHEMISTRY

Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

(2017) Hoda S. El-Sayed et al.   FOOD CHEMISTRY

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

(2017) Wanwisa Wongmaneepratip et al.   FOOD CONTROL

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

(2017) Colin P. Starkey et al.   MEAT SCIENCE

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

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

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

(2016) Lochan Singh 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

A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

(2016) Mariola Bartoszek et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

(2014) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity of Essential Oils

(2013) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prenatal Exposure to Polycyclic Aromatic Hydrocarbons, Benzo[ a ]pyrene–DNA Adducts, and Genomic DNA Methylation in Cord Blood

(2012) Julie B. Herbstman et al.   ENVIRONMENTAL HEALTH PERSPECTIVES

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

Antifungal saponins from bulbs of garlic, Allium sativum L. var. Voghiera

(2012) Virginia Lanzotti et al.   PHYTOCHEMISTRY

Role of Allyl Group in the Hydroxyl and Peroxyl Radical Scavenging Activity ofS-Allylcysteine

(2011) Perla D. Maldonado et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Biological properties of garlic and garlic-derived organosulfur compounds

(2009) Małgorzata Iciek et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

The production of pork with garlic flavour notes using garlic essential oil

(2009) Jasmine Leong et al.   MEAT SCIENCE

Extraction of garlic with supercritical CO2 and conventional organic solvents

(2008) J. M. del Valle et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy

(2008) Jae-Young Je et al.   LWT-FOOD SCIENCE AND TECHNOLOGY