Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis
-
Published:2020-09
Issue:
Volume:135
Page:109299
-
ISSN:0963-9969
-
Container-title:Food Research International
-
language:en
-
Short-container-title:Food Research International
Author:
Xue Chaoyi,
He ZhiyongORCID,
Qin Fang,
Chen JieORCID,
Zeng MaomaoORCID
Reference41 articles.
1. Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef;Ahn;Journal of Food Science,2005
2. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food and Chemical Toxicology,2000
3. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.);Barbero;Food Chemistry,2014
4. Bombo Trevisan, A. J., Lima, D. d. A., Sampaio, G. R., Manolio Soares, R. A., & Markowicz Bastos, D. H. (2016). Influence of home cooking conditions on Mail lard reaction products in beef. Food Chemistry, 196(4), 161-169.
5. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast;Busquets;Journal of Agricultural and Food Chemistry,2006
Cited by
30 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