Concepedia

Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

Maomao Zeng, Junhui Wang, Mengru Zhang, Jing Chen, Zhiyong He, Fang Qin, Zhimin Xu, Dongsheng Cao, Jie Chen

Food Chemistry · 2017 · 133 citations · 36 references

DOI

Concepts

References

36

Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

Gian A. Gross, A. Grüter · Journal of Chromatography A · 1992 · 400 citations

, , +14

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Monika Gibis · Comprehensive Reviews in Food Science and Food Safety · 2016 · 393 citations

, , +17

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

Xiaogen Yang · Journal of Agricultural and Food Chemistry · 2008 · 303 citations

, , +16

Enhancement of the nutritional status of beef patties by adding flaxseed flour

A. Elif Bilek, Sadettin Turhan · Meat Science · 2009 · 163 citations

, , +16

High frequency of beta-catenin (ctnnb1) mutations in the colon tumors induced by two heterocyclic amines in the F344 rat.

Roderick H. Dashwood, Masumi Suzui, Hitoshi Nakagama et al. · PubMed · 1998 · 133 citations

, , +15