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Items: 3

1.

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef.

Sepahpour S, Selamat J, Khatib A, Manap MYA, Abdull Razis AF, Hajeb P.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Oct;35(10):1911-1927. doi: 10.1080/19440049.2018.1488085. Epub 2018 Aug 23.

PMID:
29913103
2.

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

Alam Shah S, Selamat J, Haque Akanda MJ, Sanny M, Khatib A.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 May;35(5):870-881. doi: 10.1080/19440049.2018.1440639. Epub 2018 Feb 26.

PMID:
29448903
3.

Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.

Smith JS, Ameri F, Gadgil P.

J Food Sci. 2008 Aug;73(6):T100-5.

PMID:
19241593

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