157 related articles for article (PubMed ID: 37835963)
1. Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties.
Du H; Huang T; Zeng M; Shen Q; Jiao Y; Quan W
Polymers (Basel); 2023 Sep; 15(19):. PubMed ID: 37835963
[TBL] [Abstract][Full Text] [Related]
2. Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation in chemical models and beef patties.
Yang H; Ji Z; Wang R; Fan D; Zhao Y; Wang M
J Hazard Mater; 2021 Jan; 402():123486. PubMed ID: 32707466
[TBL] [Abstract][Full Text] [Related]
3. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
Szterk A
Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties.
Xu Y; Jiao Y; Luo J; He Z; Zeng M; Shen Q; Chen J; Quan W
Foods; 2022 Oct; 11(20):. PubMed ID: 37430910
[TBL] [Abstract][Full Text] [Related]
6. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.
Zeng M; Wang J; Zhang M; Chen J; He Z; Qin F; Xu Z; Cao D; Chen J
Food Chem; 2018 Jan; 239():111-118. PubMed ID: 28873528
[TBL] [Abstract][Full Text] [Related]
7. Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties.
Hidalgo FJ; Zamora R
Food Chem; 2023 Nov; 425():136505. PubMed ID: 37276668
[TBL] [Abstract][Full Text] [Related]
8. Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef.
Ruan ED; Juárez M; Thacker R; Yang X; Dugan ME; Aalhus JL
Meat Sci; 2014 Feb; 96(2 Pt A):849-53. PubMed ID: 24200580
[TBL] [Abstract][Full Text] [Related]
9. Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
Li Y; Quan W; Wang J; He Z; Qin F; Wang Z; Zeng M; Chen J
Food Chem; 2021 Jun; 347():128996. PubMed ID: 33508588
[TBL] [Abstract][Full Text] [Related]
10. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.
Jamali MA; Zhang Y; Teng H; Li S; Wang F; Peng Z
Molecules; 2016 Jan; 21(2):173. PubMed ID: 26840288
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.
Zeng M; Zhang M; He Z; Qin F; Tao G; Zhang S; Gao Y; Chen J
Food Chem; 2017 Apr; 221():404-411. PubMed ID: 27979221
[TBL] [Abstract][Full Text] [Related]
13. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.
Gibis M; Weiss J
Food Chem; 2017 Aug; 229():828-836. PubMed ID: 28372250
[TBL] [Abstract][Full Text] [Related]
14. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
Gibis M; Weiss J
J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
[TBL] [Abstract][Full Text] [Related]
15. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
[TBL] [Abstract][Full Text] [Related]
16. Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties.
Xu Y; Li G; Mo L; Li M; Luo J; Shen Q; Quan W
Foods; 2023 Dec; 13(1):. PubMed ID: 38201140
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.
Zhou B; Zhao Y; Wang X; Fan D; Cheng K; Wang M
J Sci Food Agric; 2018 Mar; 98(5):1988-1994. PubMed ID: 28940200
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
