Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis

Ruichun Wang(Ningbo No. 2 Hospital), Simin Zhang(Dalian Polytechnic University), Junbo Chu(Dalian Polytechnic University), Songyi Lin(Dalian Polytechnic University), Yi Yuan(Dalian Polytechnic University)
Food Bioscience
April 10, 2024
10.1016/j.fbio.2024.103979
Cited by 12

Related Papers

Cobalt carbonate hydroxide superstructures for oxygen evolution reactions
|Chemical Communications|2017|78
Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration
|LWT|2016|60
Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel
|Food Chemistry|2023|45
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
|Food Chemistry|2024|30
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
|Journal of Food Measurement & Characterization|2024|13