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Density Functional Theory Analysis on the Inhibition Mechanism of Heterocyclic Amines in Roasted Pork by Spices and Their Phenolic Compounds

https://doi.org/10.2139/ssrn.4651291
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Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
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Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts
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Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
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Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis
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Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
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Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat
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Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
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Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
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Probing the Molecular and Electronic Structure of Capsaicin: A Spectroscopic and Quantum Mechanical Study
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Antioxidant Activity of Quercetin and Its Glucosides from Propolis: A Theoretical Study
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Efficient evaluation of electrostatic potential with computerized optimized code
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Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
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Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish
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Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
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