Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS-Reference-Cited by-同舟云学术

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Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS

Published:2024-07 Issue: Volume:447 Page:138930
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Mingyu,Zhang Chunjiang,Wang Zhenyu,Liu Na,Wu Ruiyun,Han Jiajing,Wei Wenhan,Blecker Christophe,Zhang Dequan

Publisher

Elsevier BV

Reference43 articles.

1. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques;Barzegar;Food Chemistry,2019

2. High intake of heterocyclic amines from meat is associated with oxidative stress;Carvalho;British Journal of Nutrition,2015

3. 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

4. Determination of advanced glycation endproducts in cooked meat products;Chen;Food Chemistry,2015

5. 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

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