Reduction of 4(5)-Methylimidazole Using Cookie Model Systems-Reference-Cited by-同舟云学术

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Reduction of 4(5)-Methylimidazole Using Cookie Model Systems

Published:2017-09-11 Issue:10 Volume:82 Page:2526-2531
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jung Min-Chul¹,Kim Mina K.²^ORCID,Lee Kwang-Geun¹^ORCID

Affiliation:

1. Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si Gyeonggi-do Republic of Korea

2. Dept. of Food Science and Human Nutrition; Chonbuk Natl. Univ.; 567, Backjedaero, Deakjin-gu Jeonju-si Chonrabuk-do 54896 Republic of Korea

Funder

National Research Foundation of Korea

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13864/fullpdf

Reference27 articles.

1. Gas chromatographic-mass spectrometric quantification of 4(5)-methylimidazole in roasted coffee after ion-pair extraction;Casal;J Chromatography A,2002

2. Toxicity and carcinogenicity studies of 4-methylimidazole in F344/N rats and B6C3F1 mice;Chan;Arc Toxicol,2008

3. Caramel colours-a historical introduction. Food Chem;Chappel;Toxicol,1992

4. Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale;Chung;Food Qual Pref,2013

Cited by 10 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. Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance;Food Chemistry;2024-12

2. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods;Food Chemistry;2024-01

3. Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance;Food Chemistry;2022-09

4. Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols;Food Research International;2022-09

5. Analysis of α-dicarbonyl compounds and 4-methylimidazole in coffee made with various roasting and brewing conditions;LWT;2021-11

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