Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine-Reference-Cited by-同舟云学术

Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine

Published:2021-12-29 Issue: Volume: Page:1-37
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Golchinfar Zahra¹,Farshi Parastou²,Mahmoudzadeh Maryam³,Mohammadi Maryam⁴,Tabibiazar Mahnaz³,Smith J. Scott²

Affiliation:

1. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran and Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

2. Institute of Food Science, Kansas State University, Manhattan, Kansas, USA

3. Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

4. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Funder

Tabriz University of Medical Sciences

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2011909

Reference189 articles.

1. Fast food consumption and its associations with heart rate, blood pressure, cognitive function and quality of life. Pilot study

2. Toxicological evaluation of advanced glycation end product Nε-(carboxymethyl)lysine: Acute and subacute oral toxicity studies

3. Influence of home cooking conditions on Maillard reaction products in beef

4. Pathways of the Maillard reaction under physiological conditions

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