Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods-Reference-Cited by-同舟云学术

Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods

Published:2024-01 Issue: Volume:430 Page:136726
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wei Siyu,Yang Xin,Lin Mengyi,Chen Nuo,Gao Xiaoyu,Hu Xiaosong,Chen Fang,Zhu Yuchen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system;ALjahdali;Critical Reviews in Food Science and Nutrition,2019

2. Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural;Bakhiya;Biochemical Pharmacology,2009

3. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies;Capuano;LWT - Food Science and Technology,2011

4. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS;Chen;Journal of Agricultural and Food Chemistry,2017

5. Development of an isotope dilution UHPLC–QqQ-MS/MS-based method for simultaneous determination of typical advanced glycation end products and acrylamide in baked and fried foods;Cheng;Journal of Agricultural and Food Chemistry,2021

Cited by 4 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. Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives;Food Hydrocolloids;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. Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS;Food Chemistry;2024-07

4. Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa;Heliyon;2024-05