Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

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

(2021) Gaofeng Hu et al.   FOOD RESEARCH INTERNATIONAL

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

(2020) Tânia Cordeiro et al.   MEAT SCIENCE

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

(2020) Wen Nie et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

(2020) Mona Mazaheri Kalahrodi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

(2020) Yuzhu Li et al.   FOOD CONTROL

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

(2019) Edina Reizer et al.   MOLECULES

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

(2019) Wanwisa Wongmaneepratip et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

(2019) Benjamin W. B. Holman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2019) Chong Wang et al.   FOOD CHEMISTRY

Nutrients and bioactive components from vinegar: A fermented and functional food

(2019) Ting Xia et al.   Journal of Functional Foods

Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

(2018) Nor Hasyimah Ahmad Kamal et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

(2018) Saerom Min et al.   FOOD CHEMISTRY

Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

(2018) Chong Wang et al.   FOOD CONTROL

Prediction of benzo[a ]pyrene content of smoked sausage using back-propagation artificial neural network

(2018) Yan Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

(2018) Chong Wang et al.   FOOD CONTROL

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

(2017) Wanwisa Wongmaneepratip et al.   FOOD CONTROL

Comparison of structural features and antioxidant activity of polysaccharides from natural and cultured Cordyceps sinensis

(2017) Junqiao Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process

(2017) Xiaolin Xie et al.   JOURNAL OF FOOD 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

Protective effects of Shanxi aged vinegar against hydrogen peroxide-induced oxidative damage in LO2 cells through Nrf2-mediated antioxidant responses

(2017) Ting Xia et al.   RSC Advances

Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

(2016) Ali Samet Babaoglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

(2016) Mengmeng Ren et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis

(2016) Jyh-Ferng Yang et al.   MOLECULES

Benzo(a)pyrene induced lung cancer: Role of dietary phytochemicals in chemoprevention

(2015) Eshvendar Reddy Kasala et al.   Pharmacological Reports

Antioxidant Activity, Phenolic Compounds, and NMR Characterization of Balsamic and Traditional Balsamic Vinegar of Modena

(2014) Davide Bertelli et al.   Food Analytical Methods

Development and Validation of a Gas Chromatography–Flame Ionization Detection Method for the Determination of Epoxy Fatty Acids in Food Matrices

(2014) Edward Mubiru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China)

(2012) Jiang-Fei Meng et al.   FOOD CHEMISTRY

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

(2012) A. Farhadian et al.   FOOD CONTROL

Review on proteomic analyses of benzo[a]pyrene toxicity

(2012) Nisha Verma et al.   PROTEOMICS

Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars

(2008) Lieve Lamberts et al.   FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY