143 related articles for article (PubMed ID: 35696109)
1. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods.
Hsu KY; Inbaraj BS; Chen BH
J Food Drug Anal; 2020 Jun; 28(2):322-336. PubMed ID: 35696109
[TBL] [Abstract][Full Text] [Related]
2. Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition.
Hsu KY; Chen BH
Food Res Int; 2020 May; 131():109004. PubMed ID: 32247473
[TBL] [Abstract][Full Text] [Related]
3. Effect of superheated-steam roasting on physicochemical properties of peanut (
Idrus NFM; Zzaman W; Yang TA; Easa AM; Sharifudin MS; Noorakmar BW; Jahurul MHA
Food Sci Biotechnol; 2017; 26(4):911-920. PubMed ID: 30263619
[TBL] [Abstract][Full Text] [Related]
4. Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.
Zhou Y; Xie F; Zhou X; Wang Y; Tang W; Xiao Y
J Sci Food Agric; 2016 Apr; 96(6):1915-22. PubMed ID: 26058946
[TBL] [Abstract][Full Text] [Related]
5. Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam.
Hui T; Fang Z; Ma Q; Hamid N; Li Y
Meat Sci; 2023 Feb; 196():109046. PubMed ID: 36442397
[TBL] [Abstract][Full Text] [Related]
6. Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.
Kim TK; Ham YK; Shin DM; Kim HW; Jang HW; Kim YB; Choi YS
Poult Sci; 2020 Jan; 99(1):590-596. PubMed ID: 32416845
[TBL] [Abstract][Full Text] [Related]
7. Analysis and formation of polycyclic aromatic hydrocarbons and cholesterol oxidation products in thin slices of dried pork during processing.
Hung YT; Lee YT; Inbaraj BS; Sridhar K; Chen BH
Food Chem; 2021 Aug; 353():129474. PubMed ID: 33740509
[TBL] [Abstract][Full Text] [Related]
8. Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb.
Liu H; Ma J; Pan T; Suleman R; Wang Z; Zhang D
Meat Sci; 2021 Feb; 172():108324. PubMed ID: 33022541
[TBL] [Abstract][Full Text] [Related]
9. Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon.
Zzaman W; Al-Din Sifat S
Saudi J Biol Sci; 2023 Feb; 30(2):103562. PubMed ID: 36698855
[TBL] [Abstract][Full Text] [Related]
10. Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.
Choe J; Min JS; Lee SO; Khan MI; Yim DG; Lee M; Jo C
Korean J Food Sci Anim Resour; 2018 Jul; 38(3):433-441. PubMed ID: 30018488
[TBL] [Abstract][Full Text] [Related]
11. Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS.
Hashari SZ; Rahim AA; Meng GY; Ramiah SK
Molecules; 2020 Oct; 25(21):. PubMed ID: 33126403
[TBL] [Abstract][Full Text] [Related]
12. Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock.
Guo X; Zhang Y; Qian Y; Peng Z
Foods; 2020 Aug; 9(8):. PubMed ID: 32806639
[TBL] [Abstract][Full Text] [Related]
13. Formation of heterocyclic amines during cooking of duck meat.
Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
[TBL] [Abstract][Full Text] [Related]
14. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P; Chindapan N; Devahastin S
Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
[TBL] [Abstract][Full Text] [Related]
15. Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography-Mass Spectrometry.
Chiu CW; Kao TH; Chen BH
J Agric Food Chem; 2018 Apr; 66(13):3561-3571. PubMed ID: 29526092
[TBL] [Abstract][Full Text] [Related]
16. Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics.
Wang W; Dong L; Zhang Y; Yu H; Wang S
Foods; 2021 Jun; 10(7):. PubMed ID: 34199037
[TBL] [Abstract][Full Text] [Related]
17. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS.
Chen J; He Z; Qin F; Chen J; Zeng M
J Agric Food Chem; 2017 Jun; 65(22):4493-4499. PubMed ID: 28513160
[TBL] [Abstract][Full Text] [Related]
18. Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.
Isleroglu H; Kemerli T; Özdestan Ö; Uren A; Kaymak-Ertekin F
Poult Sci; 2014 Sep; 93(9):2296-303. PubMed ID: 24974393
[TBL] [Abstract][Full Text] [Related]
19. Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice.
Yodkaew P; Chindapan N; Devahastin S
J Food Sci; 2017 Jan; 82(1):69-79. PubMed ID: 27875621
[TBL] [Abstract][Full Text] [Related]
20. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
Zzaman W; Bhat R; Yang TA; Easa AM
J Sci Food Agric; 2017 Oct; 97(13):4429-4437. PubMed ID: 28251656
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
