Related references
Note: Only part of the references are listed.The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish
Emel Oz
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings
Yiqun Cheng et al.
FOOD CONTROL (2021)
The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats
Emel Oz
FOOD CHEMISTRY (2021)
Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market
Lang Zhang et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils
Elif Ekiz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication
Fatemeh Abbasi et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball
Emel Oz
PLOS ONE (2019)
Worldwide human daily intakes of bisphenol A (BPA) estimated from global urinary concentration data (2000-2016) and its risk analysis
Ri-ping Huang et al.
ENVIRONMENTAL POLLUTION (2017)
Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
Mercan Merve Tengilimoglu-Metin et al.
FOOD RESEARCH INTERNATIONAL (2017)
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Monika Gibis
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels
Fatih Oz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Estimation of in vivo and in vitro exposure to bisphenol A as food contaminant
Natasa Millc et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Bisphenol A and nonylphenol in foodstuffs: Chinese dietary exposure from the 2007 total diet study and infant health risk from formulas
Yumin Niu et al.
FOOD CHEMISTRY (2015)
PROXIMATE COMPOSITION, COLOR AND NUTRITIONAL PROFILE OF RAW AND COOKED GOOSE MEAT WITH DIFFERENT METHODS
F. Oz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants
Rosario Zamora et al.
RSC ADVANCES (2015)
Determination of bisphenol a migrating from canned food and beverages in markets
Sana Sungur et al.
FOOD CHEMISTRY (2014)
Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
N. D. S. Hasnol et al.
FOOD CHEMISTRY (2014)
Effects of Water Extract of Urtica dioicaL. on the Quality of Meatballs
Fatih Oz
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Assessment of bisphenol A and bisphenol B in canned vegetables and fruits by gas chromatography-mass spectrometry after QuEChERS and dispersive liquid -liquid microextraction
S. C. Cunha et al.
FOOD CONTROL (2013)
HETEROCYCLIC AROMATIC AMINES IN MEAT
Fatih Oz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method
F. Oz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Effect of sampling fat location and cooking on fatty acid composition of beef steaks
T. Jiang et al.
MEAT SCIENCE (2010)
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
G. Z. Liao et al.
MEAT SCIENCE (2010)
Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle
L. Gasperlin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
The influence of cooking and fat trimming on the actual nutrient intake from meat
N. Gerber et al.
MEAT SCIENCE (2009)
Analysis of alkylphenol and bisphenol A in meat by accelerated solvent extraction and liquid chromatography with tandem mass spectrometry
Bing Shao et al.
FOOD CHEMISTRY (2007)
Bisphenol A in canned foods in New Zealand: An exposure assessment
BM Thomson et al.
FOOD ADDITIVES AND CONTAMINANTS (2005)
Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet
R Busquets et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Evaluation of a new model system for studying the formation of heterocyclic amines
C Messner et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying
E Persson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors
B Kilic et al.
JOURNAL OF FOOD SCIENCE (2003)
Meat quality, fatty acid composition and flavour analysis in Belgian retail beef
K Raes et al.
MEAT SCIENCE (2003)
Determination of bisphenol A in canned pet foods
JH Kang et al.
RESEARCH IN VETERINARY SCIENCE (2002)
Problems associated with the determination of heterocyclic amines in cooked foods and human exposure
K Skog
FOOD AND CHEMICAL TOXICOLOGY (2002)
Screening for heterocyclic amines in chicken cooked in various ways
A Solyakov et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
Effects of various additives on the formation of heterocyclic amines in fried fish fibre
CY Tai et al.
FOOD CHEMISTRY (2001)
Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats
MRL Scheeder et al.
MEAT SCIENCE (2001)
Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods
P Pais et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2000)