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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometryXu, Yan ; Li, Haixia ; Liang, Jian ; Ma, Jina ; Yang, Juan ; Zhao, Xiaojuan ; Zhao, Wenhong ; Bai, Weidong ; Zeng, Xiaofang ; Dong, HaoFood chemistry, 2021-11, Vol.361, p.130147-130147, Article 130147 [Peer Reviewed Journal]Elsevier LtdFull text available |
| 2 |
Material Type: Article
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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beefQuelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.Food chemistry, 2010-09, Vol.122 (1), p.98-104 [Peer Reviewed Journal]Kidlington: Elsevier LtdFull text available |
| 3 |
Material Type: Article
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The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef MeatKılıç Büyükkurt, Özlem ; Aykın Dinçer, Elif ; Burak Çam, İhsan ; Candal, Cihadiye ; Erbaş, MustafaPolycyclic aromatic compounds, 2020-03, Vol.40 (2), p.195-205 [Peer Reviewed Journal]Philadelphia: Taylor & FrancisFull text available |
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