Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory-Reference-Cited by-同舟云学术

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Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory

Published:2024-06 Issue: Volume:186 Page:114394
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Yajun^ORCID,Ma Yongliang,Ma Zhiyuan,Ma Qingshu,Li Zongping,Wang Shujie

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Jilin Provincial Science and Technology Department

Publisher

Elsevier BV

Reference39 articles.

1. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011

2. Probing the molecular and electronic structure of capsaicin: A spectroscopic and quantum mechanical study;Alberti;Journal of Physical Chemistry A,2008

3. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts;Ali Khan;Food Chemistry,2024

4. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process;Chang;Poultry Science,2021

5. Capsaicin, a tasty free radical scavenger: Mechanism of action and kinetics;Galano;The Journal of Physical Chemistry. B,2012

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