Detalhe da pesquisa
1.
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels.
Foods
; 13(2)2024 Jan 10.
Artigo
Inglês
| MEDLINE | ID: mdl-38254522
2.
Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review.
Foods
; 13(7)2024 Mar 25.
Artigo
Inglês
| MEDLINE | ID: mdl-38611303
3.
Interaction of 2-dodecylcyclobutanone (2-DCB) and internal standard in irradiated chicken jerkies and pig ears in solid-phase microextraction (SPME)-coupled gas chromatography-mass spectrometry (GC-MS) analysis.
Food Chem
; 421: 136109, 2023 Sep 30.
Artigo
Inglês
| MEDLINE | ID: mdl-37087992
4.
Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast.
J Food Sci
; 88(10): 3991-4000, 2023 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-37615975
5.
Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts.
J Food Sci
; 87(11): 5128-5141, 2022 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-36117494
6.
Effects of guanidinoacetic acid supplementation on nitrogen retention and methionine flux in cattle.
J Anim Sci
; 99(6)2021 Jun 01.
Artigo
Inglês
| MEDLINE | ID: mdl-34165572
7.
Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries.
Foods
; 9(5)2020 May 01.
Artigo
Inglês
| MEDLINE | ID: mdl-32369958
8.
An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers.
J Food Sci
; 85(9): 2745-2753, 2020 Sep.
Artigo
Inglês
| MEDLINE | ID: mdl-32799366
9.
Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties.
J Food Sci
; 85(4): 1361-1370, 2020 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-32147842
10.
Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol.
J Food Sci
; 85(8): 2608-2614, 2020 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-32634283
11.
Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal-Lipid Extraction and Liquid Chromatography-Tandem Mass Spectrometry.
J Food Sci
; 84(7): 1992-2002, 2019 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-31264718
12.
A gas chromatography-flame ionization detection method for detection of fusaproliferin in corn.
J Agric Food Chem
; 55(8): 3211-6, 2007 Apr 18.
Artigo
Inglês
| MEDLINE | ID: mdl-17381118
13.
Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems.
J Food Sci
; 82(12): 3037-3045, 2017 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-29083490
14.
Metabolism by rats of 2-dodecylcyclobutanone, a radiolytic compound present in irradiated beef.
J Agric Food Chem
; 54(13): 4896-900, 2006 Jun 28.
Artigo
Inglês
| MEDLINE | ID: mdl-16787045
15.
Mechanism for lactate-color stabilization in injection-enhanced beef.
J Agric Food Chem
; 54(20): 7856-62, 2006 Oct 04.
Artigo
Inglês
| MEDLINE | ID: mdl-17002462
16.
Formation of 4(5)-Methylimidazole in Aqueous d-Glucose-Amino Acids Model System.
J Food Sci
; 81(1): T268-74, 2016 Jan.
Artigo
Inglês
| MEDLINE | ID: mdl-26580486
17.
Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef.
J Agric Food Chem
; 53(6): 1890-3, 2005 Mar 23.
Artigo
Inglês
| MEDLINE | ID: mdl-15769109
18.
Determination of advanced glycation endproducts in cooked meat products.
Food Chem
; 168: 190-5, 2015 Feb 01.
Artigo
Inglês
| MEDLINE | ID: mdl-25172699
19.
Detection and quantification of 4(5)-methylimidazole in cooked meat.
J Food Sci
; 80(2): T465-71, 2015 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-25603986
20.
Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems.
J Food Sci
; 80(2): T472-8, 2015 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-25597341