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194 积分 2024-12-07 加入
Dual attenuation of bound heterocyclic amine release and free heterocyclic amine-induced cellular toxicity by lotus leaf polysaccharide during in vitro simulated digestion and fecal fermentation
4个月前
已关闭
The impact of natural spices additions on hazards development and quality control in roast beef patties
6个月前
已完结
Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets
6个月前
已完结
Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
6个月前
已完结
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings
6个月前
已完结
Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis
6个月前
已完结
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
6个月前
已关闭
Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties
6个月前
已完结
Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats
7个月前
已完结
farmetion
7个月前
已完结
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