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 and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
Min-Ju Kim et al.
FOOD CHEMISTRY (2023)
Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties
Selahattin Gazi et al.
FOOD CHEMISTRY (2023)
Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties
Asad Nawaz et al.
FOOD CHEMISTRY (2023)
3-MCPD as contaminant in processed foods: State of knowledge and remaining challenges
Andreas Eisenreich et al.
FOOD CHEMISTRY (2023)
Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene
Francisco J. Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
A comprehensive review of wheat phytochemicals: From farm to fork and beyond
Wenfei Tian et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Xuefei Li et al.
FOOD CHEMISTRY (2022)
Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food
Brian O. Ochieng et al.
FOOD CHEMISTRY (2022)
Carbonyl-trapping abilities of 5-alkylresorcinols
Rosario Zamora et al.
FOOD CHEMISTRY (2022)
Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food
Caiyi Qiu et al.
FOOD CHEMISTRY (2022)
Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)
Francisco J. Hidalgo et al.
FOOD CHEMISTRY (2021)
Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films
Vengatesan M. Rangaraj et al.
FOOD CHEMISTRY (2021)
Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats
Natalia P. Vidal et al.
FOOD CHEMISTRY (2020)
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
Zhong-Yuan Liu et al.
FOOD CHEMISTRY (2020)
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
Rosario Zamora et al.
FOOD CHEMISTRY (2020)
Quantifying the efficiency of o-benzoquinones reaction with amino acids and related nucleophiles by cyclic voltammetry
Yuting Li et al.
FOOD CHEMISTRY (2020)
Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ)
Rosario Zamora et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk
Hongkai Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)
Rosario Zamora et al.
FOOD CHEMISTRY (2020)
Structure-Activity Relationship (SAR) of Phenolics for 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Phenylalanine/Creatinine Reaction Mixtures Including (or Not) Oxygen and Lipid Hydroperoxides
Francisco J. Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids
Rosa M. Delgado et al.
FOOD CHEMISTRY (2016)
Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
Maia Meurillon et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
Rosario Zamora et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Composition and functionality of wheat bran and its application in some cereal food products
Oluwatoyin O. Onipe et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)
Muhammad Asim Shabbir et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation
Ricardo Salazar et al.
FOOD CHEMISTRY (2014)
2-Alkenal-scavenging ability of m-diphenols
Francisco J. Hidalgo et al.
FOOD CHEMISTRY (2014)
Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde
Rosario Zamora et al.
FOOD CHEMISTRY (2014)
A review on the beneficial aspects of food processing
Martinus van Boekel et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2010)
Phenolic compounds in pear juice from different cultivars
D Tanriöven et al.
FOOD CHEMISTRY (2005)
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning
R Zamora et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties
HS Shin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Phlorin screening in various citrus species and varieties
LMM Louche et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
Z Balogh et al.
FOOD AND CHEMICAL TOXICOLOGY (2000)