Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS

(2017) Jing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

(2016) Fatih Oz et al.   FOOD CONTROL

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

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

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

Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

(2016) Xiaohua Sun et al.   MEAT SCIENCE

Acridine derivatives (PANHs, azaarenes) in raw, fried or grilled pork from different origins, and PANH formation during pork thermal processing

(2015) Arkadiusz Szterk   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

(2015) Arkadiusz Szterk   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines

(2015) Arkadiusz Szterk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

(2014) Maomao Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

SIMULTANEOUS DETERMINATION OF FREE AMINO ACIDS, L-CARNOSINE, PURINE, PYRIMIDINE, AND NUCLEOSIDES IN MEAT BY LIQUID CHROMATOGRAPHY/SINGLE QUADRUPOLE MASS SPECTROMETRY

(2014) Arkadiusz Szterk et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

(2013) Laura Rubió et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2013) Özgül Özdestan et al.   Food Analytical Methods

Chemical state of heterocyclic aromatic amines in grilled beef: Evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction

(2013) Arkadiusz Szterk   FOOD AND CHEMICAL TOXICOLOGY

Determination of Antioxidant Activity of Spices and Their Active Principles by Differential Pulse Voltammetry

(2013) Alberto Palma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

(2013) Hasan Keşkekoğlu et al.   MEAT SCIENCE

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

(2013) Arkadiusz Szterk et al.   MEAT SCIENCE

Antioxidant Potential of Spices and Their Active Constituents

(2012) K. Srinivasan   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of azaarenes in oils using the LC-APCI-MS/MS technique: New environmental toxicant in food oils

(2012) Arkadiusz Szterk et al.   JOURNAL OF SEPARATION SCIENCE

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

(2012) Arkadiusz Szterk et al.   MEAT SCIENCE

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

Formation of heterocyclic amine–amino acid adducts by heating in a model system

(2011) Hiroyuki Kataoka et al.   FOOD CHEMISTRY

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

Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

(2010) Fatih Oz   FOOD CHEMISTRY

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

(2010) Fatih Oz et al.   FOOD CONTROL

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

(2010) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

Intake of meat, meat mutagens and iron and the risk of breast cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial

(2009) L M Ferrucci et al.   BRITISH JOURNAL OF CANCER

Formation of protein adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in cooked foods

(2009) Hiroyuki Kataoka et al.   MOLECULAR NUTRITION & FOOD RESEARCH