has been cited by the following article(s):
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[1]
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Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture
Food Bioscience,
2024
DOI:10.1016/j.fbio.2024.105317
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[2]
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Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies
Meat Science,
2022
DOI:10.1016/j.meatsci.2021.108693
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[3]
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Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
International Journal of Environmental Research and Public Health,
2022
DOI:10.3390/ijerph19084781
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[4]
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Recent Advances in Global Meliponiculture
Advances in Environmental Engineering and Green Technologies,
2022
DOI:10.4018/978-1-6684-6265-2.ch001
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[5]
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Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake
Comprehensive Reviews in Food Science and Food Safety,
2020
DOI:10.1111/1541-4337.12511
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