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70 积分 2025-08-02 加入
Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish
12天前
已完结
Factors that affect the content of heterocyclic aromatic amines in foods
13天前
已完结
Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein
26天前
已完结
Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system
28天前
已关闭
The relationship between the deterioration of frying oil and the generation of hazards during frying
29天前
已完结
Formation of volatile compounds in model experiments with crude leek enzyme extract and linoleic acid or linolenic acid
1个月前
已完结
Courses of aldehyde formation during linoleate autoxidation and some information about precursors and mechanism
1个月前
已关闭
Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef
1个月前
已关闭
Conversion of Phenylalanine into Styrene by 2,4-Decadienal in Model Systems
1个月前
已完结
Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals
1个月前
已完结
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