Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork-Reference-Cited by-同舟云学术

Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork

Published:2023-03 Issue: Volume:177 Page:114581
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Yan,Ye Huiping,Dong Hao^ORCID,Zeng Xiaofang,Yang Juan,Xiao Gengsheng,Bai Weidong,Wu Jihong,He Qi,Xian Yanping

Publisher

Elsevier BV

Subject

Food Science

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1. Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties;Food Chemistry: X;2024-10

2. Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products;Food Chemistry;2024-09

3. Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis;Food Chemistry: X;2024-06

4. The adsorption of 2-amino-1-methyl-6-phenyl-imidazolium [4, 5-B] pyridine (PhIP) by lactic acid bacteria 37X-15 and its peptidoglycan;Food Chemistry;2024-05

5. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast;Food Chemistry;2023-09