Detection of p-Nitroaniline Released from Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast during Thermal Processing-Reference-Cited by-同舟云学术

Detection of p-Nitroaniline Released from Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast during Thermal Processing

Published:2019-07-19 Issue:32 Volume:67 Page:9002-9008
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bacila Danniele Miranda¹,Cunha Anildo²,Gressler Vanessa²,Scheuermann Gerson Neudí²,Coldebella Arlei²,Caron Luizinho²,Igarashi-Mafra Luciana¹,Feddern Vivian²^ORCID

Affiliation:

1. Departamento de Engenharia Química, Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, Paraná 80060-000, Brazil

2. Núcleo Temático de Produção de Aves, Embrapa Suínos e Aves, Concórdia, Santa Catarina 89715-899, Brazil

Funder

Empresa Brasileira de Pesquisa Agropecu?ria

Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02259

Reference33 articles.

1. A review of coccidiostats and the analysis of their residues in meat and other food

2. Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review

3. Nicarbazin Complex Yields Dinitrocarbanilide as Ultrafine Crystals with Improved Anticoccidial Activity

4. Determination of the residue levels of nicarbazin and combination nicarbazin-narasin in broiler chickens after oral administration

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2. Macrocyclic tetra-imidazolium salt sensor for p-nitroaniline sensing;Tetrahedron;2022-12

3. Design, Synthesis, and Characterization of Tracers and Development of a Fluorescence Polarization Immunoassay for Rapid Screening of 4,4′-Dinitrocarbanilide in Chicken Muscle;Foods;2021-08-06

4. Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion;Food Chemistry;2020-06