Influence of different ratios of sucrose and green tea leaves on heterocyclic aromatic amine formation and quality characteristics of smoked chicken drumsticks-Reference-Cited by-同舟云学术

Influence of different ratios of sucrose and green tea leaves on heterocyclic aromatic amine formation and quality characteristics of smoked chicken drumsticks

Published:2022-03 Issue: Volume:133 Page:108613
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Lang,Wang Qiang,Wang Zhi,Chen Qian,Sun Fangda,Xu Ming,Kong Baohua

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

1. Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants;Alsohaimi;Food and Chemical Toxicology,2019

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

3. Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing;Chang;Poultry Science,2021

4. Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken;Cheng;Food Additives & Contaminants: Part A,2019

5. Meat intake, heterocyclic amines, and risk of breast cancer: A case-control study in Uruguay;De Stefani;Cancer Epidemiology Biomarkers & Prevention,1997

Cited by 15 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. Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils;Journal of Food Composition and Analysis;2024-11

2. Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages;Food Research International;2024-08

3. Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine;Food systems;2024-07-16

4. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken;Journal of Food Science;2024-05-03

5. The adsorption of 2-amino-1-methyl-6-phenyl-imidazolium [4, 5-B] pyridine (PhIP) by lactic acid bacteria 37X-15 and its peptidoglycan;Food Chemistry;2024-05