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

Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective

(2021) Adem Savaş et al.   FOOD CHEMISTRY

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

(2020) Emel Oz   PLoS One

Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile

(2020) Antonella Dalle Zotte et al.   POULTRY SCIENCE

Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

(2020) Yiqun Cheng et al.   FOOD CONTROL

Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats

(2020) Mohammad Rizwan Khan et al.   FOOD CONTROL

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

(2019) Muhammad Sajid Arshad et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

(2019) Mirosława Karpińska-Tymoszczyk et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

(2019) Emel Oz   PLoS One

Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

(2019) Monika Gibis et al.   Foods

Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

(2019) Natalia P. Vidal et al.   FOOD CHEMISTRY

Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats

(2019) Charles F. Manful et al.   FOOD CONTROL

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

(2018) Shabnam Sepahpour et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

(2018) Felix Rabeler et al.   Food and Bioprocess Technology

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

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

(2018) Iftikhar Ali Khan et al.   MEAT SCIENCE

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

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

(2016) Simone Mancini et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

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

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

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

(2015) S. Jinap et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

(2015) Simone Mancini et al.   MEAT SCIENCE

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Effects of Water Extract ofUrtica dioica L. on the Quality of Meatballs

(2013) Fatih Oz   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince

(2011) Jitendra Sharma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE

(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

Antioxidant and prooxidant nature of hydroxycinnamic acid derivatives ferulic and caffeic acids

(2010) Dharmendra Kumar Maurya et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

(2010) A. Farhadian et al.   FOOD CHEMISTRY

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY