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Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
Juciell Weber et al.
FOOD CHEMISTRY (2008)
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Armindo Melo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry
Weijuan Ni et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins
Veronique Sante-Lhoijtellier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Determination of macrolide antibiotics in meat and fish using pressurized liquid extraction and liquid chromatography-mass spectrometry
Houda Berrada et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Effect of marinades on the formation of heterocyclic amines in grilled beef steaks
J. S. Smith et al.
JOURNAL OF FOOD SCIENCE (2008)
Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array
A. Melo et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2008)
Investigating the presence of organochlorine pesticides and polychlorinated biphenyls in wild and farmed gilthead sea bream (Sparus aurata) from the Western Mediterranean sea
Roque Serrano et al.
MARINE POLLUTION BULLETIN (2008)
Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia
Jasna Djinovic et al.
MEAT SCIENCE (2008)
Effects of ionic strength, temperature, and pH on degradation of selected antibiotics
Keith A. Loftin et al.
JOURNAL OF ENVIRONMENTAL QUALITY (2008)
Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
Monika Gibis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Levels of organochlorine pesticides residues in meat
G. Darko et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY (2007)
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
P. Garcia-Segovia et al.
JOURNAL OF FOOD ENGINEERING (2007)
Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions
Marta Gratacos-Cubarsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia
M. Reinik et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure
F. Toribio et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Stability studies of the metabolites of nitrofuran antibiotics during storage and cooking
K. M. Cooper et al.
FOOD ADDITIVES AND CONTAMINANTS (2007)
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast
Rosa Busquets et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of cooking on enrofloxacin residues in chicken tissue
M. Lolo et al.
FOOD ADDITIVES AND CONTAMINANTS (2006)
Organochlorine and organophosphorous pesticide residues in the Oueme River catchment in the Republic of Benin
Elisabeth Yehouenou A. Pazou et al.
ENVIRONMENT INTERNATIONAL (2006)
Influence of maturation and cooking treatments on the nutritional value of bovine meats:: Water losses and vitamin B12
Isabelle Ortigues-Marty et al.
MEAT SCIENCE (2006)
Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking - 2. Vitamins
S Kumar et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Pharmacokinetics of oxolinic acid in black tiger shrimp, Penaeus monodon Fabricius, and the effect of cooking on residues
K Uno et al.
AQUACULTURE RESEARCH (2006)
Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets
P Visciano et al.
JOURNAL OF FOOD PROTECTION (2006)
Pharmacokinetics of oxytetracycline in black tiger shrimp, Penaeus monodon, and the effect of cooking on the residues
K Uno et al.
AQUACULTURE (2006)
Organochlorine pesticide residues in poultry feed, chicken muscle and eggs at a poultry farm in Punjab, India
RS Aulakh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households
CP Salmon et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Effect of hot-smoked rainbow trout (Oncorhynchus mykiss) diets on the protein levels of liver tissue in rats
M Unlusauyin et al.
ANNALS OF NUTRITION AND METABOLISM (2006)
Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models
E Leskova et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Dietary intake of long-chain omega-3 polyunsaturated fatty acids: contribution of meat sources
P Howe et al.
NUTRITION (2006)
Effects of heat on meat proteins - Implications on structure and quality of meat products
E Tornberg
MEAT SCIENCE (2005)
Effect of cooking on the loss of persistent organic pollutants from salmon
S Bayen et al.
JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES (2005)
Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)
N Gokoglu et al.
FOOD CHEMISTRY (2004)
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
IS Saguy et al.
JOURNAL OF FOOD ENGINEERING (2003)
Eating meat: Evolution, patterns, and consequences
V Smil
POPULATION AND DEVELOPMENT REVIEW (2002)
Levels of dichlorodiphenyltrichloroethane and deltamethrin in humans and environmental samples in malarious areas of Mexico
L Yanez et al.
ENVIRONMENTAL RESEARCH (2002)
A stability study of tetracycline and tetracycline cyclodextrins in tablets using a new HPLC method
JM Moreno-Cerezo et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2001)