128 related articles for article (PubMed ID: 17628877)
1. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties.
Cheng KW; Chen F; Wang M
Mol Nutr Food Res; 2007 Aug; 51(8):969-76. PubMed ID: 17628877
[TBL] [Abstract][Full Text] [Related]
2. Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary.
Puangsombat K; Smith JS
J Food Sci; 2010 Mar; 75(2):T40-7. PubMed ID: 20492265
[TBL] [Abstract][Full Text] [Related]
3. Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models.
Zhu Q; Zhang S; Wang M; Chen J; Zheng ZP
Food Funct; 2016 Feb; 7(2):1057-66. PubMed ID: 26781038
[TBL] [Abstract][Full Text] [Related]
4. Inhibitory effect of fruit extracts on the formation of heterocyclic amines.
Cheng KW; Wu Q; Zheng ZP; Peng X; Simon JE; Chen F; Wang M
J Agric Food Chem; 2007 Dec; 55(25):10359-65. PubMed ID: 18004801
[TBL] [Abstract][Full Text] [Related]
5. Trapping of phenylacetaldehyde as a key mechanism responsible for naringenin's inhibitory activity in mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine formation.
Cheng KW; Wong CC; Cho CK; Chu IK; Sze KH; Lo C; Chen F; Wang M
Chem Res Toxicol; 2008 Oct; 21(10):2026-34. PubMed ID: 18702534
[TBL] [Abstract][Full Text] [Related]
6. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
Gibis M
J Agric Food Chem; 2007 Dec; 55(25):10240-7. PubMed ID: 17988088
[TBL] [Abstract][Full Text] [Related]
7. Relationships between free radical scavenging and antioxidant activity in foods.
Alamed J; Chaiyasit W; McClements DJ; Decker EA
J Agric Food Chem; 2009 Apr; 57(7):2969-76. PubMed ID: 19265447
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties.
Basappa Maheswarappa N; Subbaiah V; Muthupalani M; Yamagani PK; Mohan K; Keshapaga UR; Vaikkathukattil Asokan S; Kalappurakkal RC
J Sci Food Agric; 2014 Jan; 94(2):273-9. PubMed ID: 23740828
[TBL] [Abstract][Full Text] [Related]
9. Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.
Puangsombat K; Jirapakkul W; Smith JS
J Food Sci; 2011 Oct; 76(8):T174-80. PubMed ID: 21913920
[TBL] [Abstract][Full Text] [Related]
10. Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde.
Cheng KW; Wong CC; Chao J; Lo C; Chen F; Chu IK; Che CM; Ho CT; Wang M
Mol Nutr Food Res; 2009 Jun; 53(6):716-25. PubMed ID: 19437482
[TBL] [Abstract][Full Text] [Related]
11. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Persson E; Sjöholm I; Skog K
J Agric Food Chem; 2003 Jul; 51(15):4472-7. PubMed ID: 12848528
[TBL] [Abstract][Full Text] [Related]
12. Oxidative DNA damage protection and repair by polyphenolic compounds in PC12 cells.
Silva JP; Gomes AC; Coutinho OP
Eur J Pharmacol; 2008 Dec; 601(1-3):50-60. PubMed ID: 18996367
[TBL] [Abstract][Full Text] [Related]
13. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.
Zeng M; He Z; Zheng Z; Qin F; Tao G; Zhang S; Gao Y; Chen J
J Agric Food Chem; 2014 Oct; 62(40):9908-15. PubMed ID: 25229184
[TBL] [Abstract][Full Text] [Related]
14. Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties.
Shin HS; Park H; Park D
J Agric Food Chem; 2003 Nov; 51(23):6726-30. PubMed ID: 14582967
[TBL] [Abstract][Full Text] [Related]
15. Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-
Zhao Y; Yang H; Zhang N; Zhou Q; Fan D; Wang M
J Agric Food Chem; 2021 Nov; 69(46):13933-13941. PubMed ID: 34756022
[TBL] [Abstract][Full Text] [Related]
16. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.
Zeng M; Li Y; He Z; Qin F; Chen J
Meat Sci; 2016 Jun; 116():50-7. PubMed ID: 26859433
[TBL] [Abstract][Full Text] [Related]
17. Antioxidative activities and the total phenolic contents of tonic Chinese medicinal herbs.
Guo DJ; Cheng HL; Chan SW; Yu PH
Inflammopharmacology; 2008 Oct; 16(5):201-7. PubMed ID: 18815744
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant activity and phenolic composition of Lavandin (Lavandula x intermedia Emeric ex Loiseleur) waste.
Torras-Claveria L; Jauregui O; Bastida J; Codina C; Viladomat F
J Agric Food Chem; 2007 Oct; 55(21):8436-43. PubMed ID: 17927148
[TBL] [Abstract][Full Text] [Related]
19. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties.
Gibis M; Weiss J
Meat Sci; 2010 Aug; 85(4):735-42. PubMed ID: 20418021
[TBL] [Abstract][Full Text] [Related]
20. Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues.
Sun J; Shi J; Jiang Y; Xue SJ; Wei X
J Agric Food Chem; 2007 Jul; 55(14):5864-8. PubMed ID: 17579438
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]