Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages

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

Monika Gibis · Comprehensive Reviews in Food Science and Food Safety · 2016 · 361 citations

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

M. Sanz Alaejos, Ana M. Afonso · Comprehensive Reviews in Food Science and Food Safety · 2011 · 263 citations

Nutrition, Dietary Exposure, Food Analysis +23

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

Monika Gibis · Food Chemistry · 2012 · 167 citations

Food Chemistry, Grape Seed, Rosemary Extract +6

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

Rossella Di Monaco, Silvana Cavella, Paolo Masi · Journal of Texture Studies · 2008 · 139 citations · Full text

Nutrition, Engineering, Food Analysis +18

Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Xiaohua Sun, Juming Tang, Jing Wang et al. · Meat Science · 2016 · 89 citations

Food Chemistry, Protein-bound Carboxymethyllysine, Meat Packaging +12