Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations

(2021) Qiaochun Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle

(2021) Qichuan He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats

(2021) Xiaoqian Ding et al.   FOOD CHEMISTRY

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

(2020) Lei Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

Portable Food‐Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks

(2020) Lingling Guo et al.   ADVANCED MATERIALS

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

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

(2019) Raheel Suleman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

(2019) Raheel Suleman et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

(2019) Xiaoqian Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

(2018) Maria Buła et al.   FOOD CHEMISTRY

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

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

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

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

(2016) Rosario Zamora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

(2015) Y. Wang et al.   FOOD CHEMISTRY

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

Efficient quantification of the phenolic profiles ofZanthoxylum bungeanumleaves and correlation between chromatographic fingerprint and antioxidant activity

(2015) Yujuan Zhang et al.   NATURAL PRODUCT RESEARCH

Purification and Characterization of Flavonoids from the Leaves of Zanthoxylum bungeanum and Correlation between Their Structure and Antioxidant Activity

(2014) Yujuan Zhang et al.   PLoS One

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

(2013) Özgül Özdestan et al.   Food Analytical Methods

Formation of genotoxic 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and its kinetics in a model system

(2013) Seung-Eun Moon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

(2012) Daniel Wong et al.   FOOD CHEMISTRY

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