相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
Rosario Zamora et al.
FOOD CHEMISTRY (2020)
Oxysterols Increase Inflammation, Lipid Marker Levels and Reflect Accelerated Endothelial Dysfunction in Experimental Animals
Tomasz Wielkoszynski et al.
MEDIATORS OF INFLAMMATION (2018)
Plasma 7-ketocholesterol levels and the risk of incident cardiovascular events
Min Wang et al.
HEART (2017)
Oxysterols formation: A review of a multifactorial process
Blanca Barriuso et al.
JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY (2017)
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Joong-Seok Min et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2016)
Joint association of fruit, vegetable, and heterocyclic amine intake with DNA damage levels in a general population
Aline Martins de Carvalho et al.
NUTRITION (2016)
Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon
Monika Gibis et al.
FOOD CHEMISTRY (2015)
Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)
Y. Wang et al.
FOOD CHEMISTRY (2015)
7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how
Maria Teresa Rodriguez-Estrada et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2014)
Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
Ubaid ur Rahman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Determination of heterocyclic amines in braised sauce beef
Y. Yao et al.
FOOD CHEMISTRY (2013)
Effects of frying and boiling on the formation of heterocyclic amines in braised chicken
Y. Yao et al.
POULTRY SCIENCE (2013)
Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet
Y. C. Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
G. Z. Liao et al.
MEAT SCIENCE (2010)
Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids
Monica Roberta Mazalli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Cytotoxic effects of oxysterols associated with human diseases: Induction of cell death (apoptosis and/or oncosis), oxidative and inflammatory activities, and phospholipidosis
Anne Vejux et al.
MOLECULAR ASPECTS OF MEDICINE (2009)
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
J. M. Broncano et al.
MEAT SCIENCE (2009)
A simplified method for cholesterol determination in meat and meat products
T. T. N. Dinh et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Formation of cholesterol oxidation products (COPS) in animal products
S. J. Hur et al.
FOOD CONTROL (2007)
Formation of cholesterol oxidation products in marinated foods during heating
Hsien-Wei Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations
K Eder et al.
MEAT SCIENCE (2005)
Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods
CM Lan et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Formation of heterocyclic aromatic amines in model systems
M Murkovic
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams
MJ Petrón et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Heterocyclic amines in poultry products: a literature review
K Skog et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods
CM Lan et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
分享论文
