Analysis and formation of polycyclic aromatic hydrocarbons and cholesterol oxidation products in thin slices of dried pork during processing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Analysis and formation of polycyclic aromatic hydrocarbons and cholesterol oxidation products in thin slices of dried pork during processing

Published:2021-08 Issue: Volume:353 Page:129474
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hung Yu-Ting,Lee Yu-Tsung,Inbaraj Baskaran Stephen,Sridhar Kandi,Chen Bing-Huei

Funder

Taiwan Ministry of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods;Alomirah;Food Control,2011

2. Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography–electrospray-tandem mass spectrometry;Chang;Journal of Chromatography A,2019

3. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids;Chen;Journal of Agricultural and Food Chemistry,2001

4. Formation and inhibition of cholesterol oxidation products in tea-leaf eggs during marinating;Chen;Journal of Agricultural and Food Chemistry,2010

5. Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in Taiwan;Chen;Journal of Agricultural and Food Chemistry,2013

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A systematic study on the chemical model of polycyclic aromatic hydrocarbons formation from nutrients (glucose, amino acids, fatty acids) in food;Food Chemistry;2024-07

2. Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids;eFood;2024-03-26

3. Saliva as a diagnostic tool to measure polycyclic aromatic hydrocarbon exposure in dental patients exposed to intimate partner violence (IPV);Biomedical Journal;2023-12

4. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency;Food Chemistry;2023-12

5. Effects of cooking methods on aroma formation in pork: A comprehensive review;Food Chemistry: X;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3