Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene-Reference-Cited by-同舟云学术

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Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene

Published:2014-02-24 Issue: Volume: Page:393-401
ISSN:
Container-title:Food Allergy
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Author:

Weber Richard W.

Publisher

John Wiley & Sons Ltd

Reference58 articles.

1. Food preservatives: a fresh report;Lecos;FDA Consum,1984

2. Food additives;Jukes;N Engl J Med,1977

3. Butylated hydroxytoluene (BHT): a review;Babich;Environ Res,1982

4. The saga of BHT and BHA in life extension myths;Llaurado;J Am Coll Nutr,1985

5. Antioxidants in bakery products: a review;Nanditha;Crit Rev Food Sci Nutr,2009

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1. Design of three-component essential oil extract mixture from Cymbopogon flexuosus, Carum carvi, and Acorus calamus with enhanced antioxidant activity;Scientific Reports;2024-04-22

2. The protective effect of butylated hydroxytoluene and 3-hydroxytyrosol on food allergy in mice;Immunopharmacology and Immunotoxicology;2023-01-06

3. A MWCNTs-COOH/PSS nanocomposite–modified screen-printed electrode for the determination of synthetic phenolic antioxidants by HPLC with amperometric detection;Microchimica Acta;2022-11-24

4. UsingThymus carmanicusandMyrtus communisessential oils to enhance the physicochemical properties of potato chips;Food Science & Nutrition;2018-04-16

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