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Comparing Aging Year and Concentration of Tangerine Peel (Citrus Reticulata Blanco) in Deep-Fried Rabbit Meat: Impact on Heterocyclic Aromatic Amine, Amnio Acids and Flavor Compounds Formation

https://doi.org/10.2139/ssrn.4882546
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Tangerine (Citrus reticulata L.) Wastes: Chemistry, Properties and Applications
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Biotransformation of limonene by bacteria, fungi, yeasts, and plants
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Validity of a self-administered food frequency questionnaire in the estimation of heterocyclic aromatic amines
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Effect of basil use in meatball production on heterocyclic aromatic amine formation
inferredcites →https://doi.org/10.1016/0165-1218(91)90119-7openalex-snapshot
Formation of heterocyclic amines using model systems
inferredcites →https://doi.org/10.1016/j.appet.2007.08.003openalex-snapshot
Sources of positive and negative emotions in food experience
inferredcites →https://doi.org/10.1016/j.concog.2007.06.005openalex-snapshot
The multisensory perception of flavor
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Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
inferredcites →https://doi.org/10.1016/j.foodchem.2014.01.039openalex-snapshot
Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.160openalex-snapshot
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132519openalex-snapshot
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135559openalex-snapshot
Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135812openalex-snapshot
Effects of ageing time on the properties of polysaccharide in tangerine peel and its bacterial community
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107490openalex-snapshot
Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings
inferredcites →https://doi.org/10.1016/j.foodcont.2021.108410openalex-snapshot
Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106073openalex-snapshot
Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef
inferredcites →https://doi.org/10.1016/j.foodres.2020.109114openalex-snapshot
Phenolic composition, antioxidant potential and health benefits of citrus peel
inferredcites →https://doi.org/10.1016/j.indcrop.2019.01.068openalex-snapshot
A method for extracting oil from tea (Camelia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality
inferredcites →https://doi.org/10.1016/j.jfca.2014.12.011openalex-snapshot
Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content
inferredcites →https://doi.org/10.1016/j.jssas.2016.07.006openalex-snapshot
Citrus peel as a source of functional ingredient: A review
inferredcites →https://doi.org/10.1016/j.lwt.2015.09.040openalex-snapshot
The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines
inferredcites →https://doi.org/10.1016/j.lwt.2023.115000openalex-snapshot
Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
inferredcites →https://doi.org/10.1016/j.meatsci.2012.08.004openalex-snapshot
Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers
inferredcites →https://doi.org/10.1016/j.meatsci.2022.108746openalex-snapshot
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef
inferredcites →https://doi.org/10.1016/j.meatsci.2023.109312openalex-snapshot
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods
inferredcites →https://doi.org/10.1016/j.phymed.2021.153768openalex-snapshot
Biological properties of terpinolene evidenced by in silico, in vitro and in vivo studies: A systematic review
inferredcites →https://doi.org/10.1016/j.tifs.2016.01.007openalex-snapshot
Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
inferredcites →https://doi.org/10.1016/j.toxicon.2007.07.005openalex-snapshot
Inhibitory effect of cyclic terpenes (limonene, menthol, menthone and thymol) on Fusarium verticillioides MRC 826 growth and fumonisin B1 biosynthesis
inferredcites →https://doi.org/10.1016/s0308-8146(99)00247-2openalex-snapshot
Antioxidant activity of selected essential oil components in two lipid model systems
inferredcites →https://doi.org/10.1016/s1383-5718(99)00086-8openalex-snapshot
Participation of the pyrazine cation radical in the formation of mutagens in the reaction of glucose/glycine/creatinine
inferredcites →https://doi.org/10.1021/jf503682jopenalex-snapshot
Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis
inferredcites →https://doi.org/10.1111/1541-4337.12186openalex-snapshot
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
inferredcites →https://doi.org/10.1111/1541-4337.12527openalex-snapshot
Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies
inferredcites →https://doi.org/10.1111/1750-3841.13195openalex-snapshot
Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception
inferredcites →https://doi.org/10.1111/1750-3841.13959openalex-snapshot
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
inferredcites →https://doi.org/10.1111/ijfs.15430openalex-snapshot
Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball
inferredcites →https://doi.org/10.1111/ijfs.16301openalex-snapshot
Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar
inferredcites →https://doi.org/10.1177/1934578x221093916openalex-snapshot
Antidepressant-Like Effect of Essential Oils From Citrus reticulata in Reserpine-Induced Depressive Mouse
inferredcites →https://doi.org/10.1186/2044-7248-2-26openalex-snapshot
Retronasal aroma allows feature extraction from taste of a traditional Japanese confection
inferredcites →https://doi.org/10.3389/fmicb.2022.974337openalex-snapshot
The effects of Clostridium butyricum on Ira rabbit growth performance, cecal microbiota and plasma metabolome
inferredcites →https://doi.org/10.3389/fnut.2022.963662openalex-snapshot
Comparative effects of five polymethoxyflavones purified from Citrus tangerina on inflammation and cancer
inferredcites →https://doi.org/10.3934/molsci.2022003openalex-snapshot
d-Limonene challenging anti-inflammatory strategies
inferredcites →https://doi.org/10.4172/2157-7110.1000120openalex-snapshot
A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines
inferredcites →https://doi.org/10.5740/jaoacint.17-0404openalex-snapshot
Target Selection Strategies for LC-MS/MS Food Allergen Methods
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