4.7 Article

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

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

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

Jing Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Automation & Control Systems

UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties

Maomao Zeng et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2017)

Article Chemistry, Applied

Influence of home cooking conditions on Mail lard reaction products in beef

Aurea Juliana Bombo Trevisan et al.

FOOD CHEMISTRY (2016)

Review Food Science & Technology

Antioxidant Potential of Spices and Their Active Constituents

K. Srinivasan

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

Article Food Science & Technology

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

Ozgul Ozdestan et al.

FOOD ANALYTICAL METHODS (2014)

Article Agriculture, Multidisciplinary

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

Alberto Palma et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Biochemical Research Methods

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

Arkadiusz Szterk et al.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2014)

Article Chemistry, Applied

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

Hiroyuki Kataoka et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Analytical

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

Arkadiusz Szterk et al.

JOURNAL OF SEPARATION SCIENCE (2012)

Review Food Science & Technology

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Maite Sanz Alaejos et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Article Food Science & Technology

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

Fatih Oz et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)

Article Food Science & Technology

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

Kanithaporn Puangsombat et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Food Science & Technology

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

Kanithaporn Puangsombat et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Food Science & Technology

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

Hiroyuki Kataoka et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2010)

Article Food Science & Technology

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Z Balogh et al.

FOOD AND CHEMICAL TOXICOLOGY (2000)