Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis-Reference-Cited by-同舟云学术

Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis

Published:2021-03 Issue: Volume:141 Page:110134
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yan Yan,You Feng-hui,Zeng Mao-Mao,Chen Jie,Huang Jing-jing,Jiang Jian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Heterocyclic amines: 1. Kinetics of formation of polar and nonpolar heterocyclic amines as a function of time and temperature;Ahn;Journal of Food Science,2005

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

3. Kinetics of formation of polar heterocyclic amines in a meat model system;Arvidsson;Journal of Food Science,1997

4. Formation of heterocyclic amines in a meat juice model system;Arvidsson;Journal of Food Science,1999

5. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food and Chemical Toxicology,2000

Cited by 8 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. Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS;Food Chemistry;2024-07

2. Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis;Food Chemistry: X;2024-06

3. Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork;LWT;2023-03

4. Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time;Food Chemistry;2023-03

5. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extract;Journal of Food Processing and Preservation;2022-09-13