The impact of synthetic and natural additives on biogenic amine production in food products-Reference-Cited by-同舟云学术

The impact of synthetic and natural additives on biogenic amine production in food products

Published:2023-12 Issue: Volume:56 Page:103295
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Abedini Amirhossein,Sadighara Parisa,Alizadeh Sani Mahmood,McClements David Julian^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference214 articles.

1. Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils;Abdol-Samad;Journal of the American Oil Chemists' Society,2021

2. A review on dietary additive, food supplement and exercise effects on the prevention of covid-19;Abedini;Nutrition and Food Sciences Research,2022

3. Mustard oilseed cake;Abedini,2023

4. Oilseed cakes in the food industry: A review on applications, challenges, and future perspectives;Abedini;Current Nutrition & Food Science,2021

5. The role of additives on acrylamide formation in food products: A systematic review;Abedini;Critical Reviews in Food Science and Nutrition,2022

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