Lv32
310 积分 2025-09-21 加入
Production of plant-based meat: functionality, limitations and future prospects
3小时前
已完结
Formation and analysis of heterocyclic aromatic amine–DNA adducts in vitro and in vivo
20小时前
已关闭
A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food
8天前
已完结
Formation of heterocyclic aromatic amines in spiced pork shoulder: effects of heat treatment parameters and number of soup cycles
25天前
已完结
Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods
26天前
已完结
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties
29天前
已完结
Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
1个月前
已完结
Chemical characterization, fatty acid profile and antioxidant activity of Gustavia macarenensis fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil
1个月前
已关闭
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