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References from Chemical profiling of vegetable polyphenols reveals matrix-dependent inhibition of heterocyclic amine formation in charcoal-grilled pork. Local targets link to admitted publications; unresolved targets remain external evidence.
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Inhibition effects of fruit powders on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
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Study on the reduction of heterocyclic amines by marinated natural in pork belly
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Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats
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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)
10.1016/j.foodcont.2021.108410 · 2022 · External reference
Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray
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Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
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Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment, and inhibitory effect of plant extracts
10.3390/foods10071466 · 2021 · External reference
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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
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Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil
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Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
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Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish
10.1111/j.1349-7006.2004.tb03205.x · 2004 · External reference
Inhibitory effect of hawthorn extract on the formation of heterocyclic aromatic amines in beef and chicken breast meat
10.1016/j.foodres.2017.06.044 · 2017 · External reference
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat
10.1016/j.meatsci.2017.07.018 · 2017 · External reference
Effects of rosemary extracts on the reduction of heterocyclic amines in beef patties
10.1111/j.1750-3841.2006.00149.x · 2006 · External reference
Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products
10.1021/jf9801973 · 1998 · External reference
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
10.1016/j.foodcont.2023.109960 · 2023 · External reference
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
10.1016/j.fbio.2024.104166 · 2024 · External reference
Inhibition of polyphenols on Maillard reaction products and their induction related diseases: A comprehensive review
10.1016/j.phymed.2024.155589 · 2024 · External reference
Simultaneous inhibition of heterocyclic amines, advanced glycation end products, acrylamide and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion
10.1016/j.foodchem.2025.145291 · 2025 · External reference
Theoretical exploration of phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory
10.1016/j.foodres.2024.114394 · 2024 · External reference
