4.7 Article

A novel potent inhibitor of 2-amino-l-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation from Chinese chive: Identification, inhibitory effect and action mechanism

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。
Review Food Science & Technology

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

Xiaoqian Chen et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Plant Sciences

Suppressive activities of mangiferin on human epithelial ovarian cancer

Zheng Zeng et al.

PHYTOMEDICINE (2020)

Article Agriculture, Multidisciplinary

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation

Bin Zhou et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Food Science & Technology

Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP)

Chundi Yu et al.

JOURNAL OF FOOD SCIENCE (2018)

Article Biotechnology & Applied Microbiology

Exposure to meat-derived carcinogens and bulky DNA adduct levels in normal-appearing colon mucosa

Vikki Ho et al.

MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2017)

Article Food Science & Technology

Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde

Ka-Wing Cheng et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2009)

Article Agriculture, Multidisciplinary

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)

Article Oncology

Grilled meat consumption and PhIP-DNA adducts in prostate carcinogenesis

Deliang Tang et al.

CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2007)

Article Food Science & Technology

Thermal degradation of acylated and nonacylated anthocyanins

E. Sadilova et al.

JOURNAL OF FOOD SCIENCE (2006)