Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines-Reference-Cited by-同舟云学术

Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines

Published:2013-12-19 Issue:1 Volume:62 Page:279-287
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Natale Daniela¹,Gibis Monika²,Rodriguez-Estrada Maria Teresa¹,Weiss Jochen²

Affiliation:

1. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna, Italy

2. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4035332

Reference44 articles.

1. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

2. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

3. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

4. HETEROCYCLIC AROMATIC AMINES IN MEAT

5. Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

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