Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines-Reference-Cited by-同舟云学术

Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines

Published:2021-11 Issue: Volume:361 Page:130164
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zou Zhaojia,Yin Zhao,Ou Juanying,Zheng Jie,Liu Fu,Huang Caihuan,Ou Shiyi

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Toxicology and risk assessment of acrolein in food;Abraham;Molecular Nutrition & Food Research,2011

2. Acrolein-an α, β-unsaturated aldehyde: A review of oral cavity exposure and oral pathology effects;Aizenbud;Rambam Maimonides Medical Journal,2016

3. A new method to bio-preserve sea bass fillets;Angiolillo;International Journal of Food Microbiology,2018

4. Genetics of amino acid taste and appetite;Bachmanov;Advances in Nutrition,2016

5. The use of human umbilical vein endothelial cells (HUVECs) as an in vitro model to assess the toxicity of nanoparticles to endothelium: A review;Cao;Journal of Applied Toxicology,2017

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. Effects of fishing stress on fatty acid and amino acid composition and glycolipid metabolism in triploid rainbow trout;Food Chemistry;2024-12

2. Novel fluorescent nanoplatform for all-in-one sensing and removal of acrolein: An ultrasensitive probe to evaluate its removal efficiency;Food Chemistry;2024-12

3. Theanine Capture of Reactive Carbonyl Species in Humans after Consuming Theanine Capsules or Green Tea;Journal of Agricultural and Food Chemistry;2024-06-03

4. Investigating carbonyls (acrolein and acetaldehyde) produced from the frying process; a systematic review, meta-analysis, and health risk assessment;International Journal of Environmental Analytical Chemistry;2024-03

5. Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty;Journal of Agricultural and Food Chemistry;2023-12-11