C-Nitrosation, C-Nitration, and Coupling of Flavonoids with N-Acetyltryptophan Limit This Amine N-Nitrosation in a Simulated Cured and Cooked Meat
Author:
Affiliation:
1. INRAE, Avignon University, UMR408 SQPOV, F-84000 Avignon, France
2. IFIP, French Pork and Pig Institute, F-35650 Le Rheu, France
Funder
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Association Nationale de la Recherche et de la Technologie
Consortium ADDUITS
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08445
Reference46 articles.
1. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats
2. 4-Hydroxy-2(E)-nonenal Metabolism Differs in Apc+/+Cells and in ApcMin/+Cells: It May Explain Colon Cancer Promotion by Heme Iron
3. Risk assessment of N‐nitrosamines in food
4. Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment
5. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
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1. Correction to “C-Nitrosation, C-Nitration, and Coupling of Flavonoids with N-Acetyltryptophan Limit This Amine N-Nitrosation in a Simulated Cured and Cooked Meat”;Journal of Agricultural and Food Chemistry;2024-05-03
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