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174 积分 2024-12-07 加入
The impact of natural spices additions on hazards development and quality control in roast beef patties
1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
1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
1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
1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
1个月前
已完结
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
1个月前
已关闭
Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties
1个月前
已完结
Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats
1个月前
已完结
farmetion
2个月前
已完结
Long-Term Co-Exposure to Nanopolystyrene and Heterocyclic Aromatic Amines Induces Neurotoxicity in Zebrafish via the MAPK Pathway
2个月前
已完结
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