Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

(2021) Emel Oz   FOOD CHEMISTRY

Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

(2021) Sare Kilic et al.   FOOD CONTROL

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

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

(2020) MINGJUN YAO et al.   JOURNAL OF FOOD PROTECTION

Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

(2020) Ahmet Korkmaz et al.   British Food Journal

The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

(2019) Meryem Nuray et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines

(2019) Mohammad Rizwan Khan et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

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

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

Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker ( Pseudosciaena crocea )

(2016) Guohua Hui et al.   FOOD CHEMISTRY

Purification and Characterization of Protamine, the Allergen from the Milt of Large Yellow Croaker (Pseudosciaena crocea), and Its Components

(2016) Yan-Yun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee

(2015) Elżbieta Wojtowicz et al.   FOOD CHEMISTRY

The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

(2015) F. Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Applying Different Methods To Evaluate the Freshness of Large Yellow Croacker (Pseudosciaena crocea) Fillets during Chilled Storage

(2012) Jin Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia

(2010) Hala Awney   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

(2010) Monika Gibis et al.   MEAT SCIENCE

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) N. Gerber et al.   MEAT SCIENCE