Research graph
References from Formation and network relationship of 4 hazards in fried foods. Local targets link to admitted publications; unresolved targets remain external evidence.
A review on frying: procedure, fat, deterioration progress and health hazards
10.1007/s11746-016-2791-z · 2016 · External reference
Chemical characterization of a high-oleic soybean oil
10.1002/aocs.12049 · 2018 · External reference
Consumption of thermally processed meat containing carcinogenic compounds (polycyclic aromatic hydrocarbons and heterocyclic aromatic amines) versus a risk of some cancers in humans and the possibility of reducing their formation by natural food additives-a literature review
10.3390/ijerph19084781 · 2022 · External reference
The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
10.1016/j.jfca.2021.104177 · 2021 · External reference
Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control
10.1301/nr.2004.janr.449-467 · 2004 · External reference
Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS
10.1021/jf8010245 · 2008 · External reference
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
10.1016/j.foodchem.2011.10.048 · 2012 · External reference
Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines
10.1002/jsfa.11391 · 2022 · External reference
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: from food processing to in vivo metabolic transformation
10.1111/1541-4337.12705 · 2021 · External reference
Modern techniques efficacy on tofu processing: a review
10.1016/j.tifs.2021.07.023 · 2021 · External reference
Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying
10.1007/s13197-013-0951-9 · 2014 · External reference
Inhibiting effects of ginger and rosemary on the formation of heterocyclic amines, polycyclic aromatic hydrocarbons, and trans fatty acids in fried pork balls
10.3390/foods11233767 · 2022 · External reference
HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods
10.1016/j.jfca.2013.02.006 · 2013 · External reference
Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural
10.1016/j.lwt.2015.03.104 · 2015 · External reference
Determination of seven heterocyclic aromatic amines in oils and fried foods by ultra performance liquid chromatography-triple quadrupole mass spectrometry
2020 · External reference
Migration and distribution of PAH4 in oil to French fries traced using a stable isotope during frying
10.1021/acs.jafc.2c00500 · 2022 · External reference
Studies on the occurrence and formation of 1,2-dicarbonyls in honey
10.1007/s00217-003-0814-0 · 2004 · External reference
Application of vacuum frying as a furan and acrylamide mitigation technology in potato chips
10.1007/s11947-017-1981-5 · 2017 · External reference
Contribution of lipid towards acrylamide formation during intermittent frying of French fries
10.1016/j.foodcont.2020.107430 · 2020 · External reference
Assessing phytoremediation potentials of selected tropical plants for acrylamide
10.1007/s11368-011-0390-z · 2011 · External reference
Evaluation of the carcinogenicity of chemicals: a review of the Monograph Program of the International Agency for Research on Cancer (1971 to 1977)
1977 · External reference
Asparagine decarboxylation by lipid oxidation products in model systems
10.1021/jf102026c · 2010 · External reference
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
10.1016/j.foodchem.2022.133539 · 2022 · External reference
Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: the dual role of pH and acid radical ion
10.1016/j.foodchem.2021.131154 · 2022 · External reference
Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough
10.1007/s11746-012-2169-9 · 2013 · External reference
Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks
10.1016/j.crfs.2022.100406 · 2023 · External reference
Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices
10.1007/s13197-020-04875-8 · 2021 · External reference
Tetrahydro-β-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic β-carbolines norharman and harman in cooked foods
10.1080/026520300420439 · 2000 · External reference
Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: formation, extraction, analytical methods, and mitigation strategies
10.1111/1541-4337.12527 · 2020 · External reference
Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish
10.1016/j.jfca.2020.103633 · 2020 · External reference
Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHS) in Youtiao, a Chinese traditional fried food
10.1016/j.foodcont.2015.06.003 · 2016 · External reference
Polycyclic aromatic hydrocarbons in diet: concern for public health
10.1016/j.tifs.2018.07.017 · 2018 · External reference
Monitoring and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in processed foods and their raw materials
10.1016/j.foodcont.2018.05.012 · 2018 · External reference
Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food
10.1016/j.foodchem.2015.12.074 · 2016 · External reference
Formation, mitigation, and detection of acrylamide in foods
10.1007/s12161-022-02239-w · 2022 · External reference
Acrylamide formation in vegetable oils and animal fats during heat treatment
10.1016/j.foodchem.2016.05.174 · 2016 · External reference
Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies
10.1016/j.lwt.2010.11.002 · 2011 · External reference
Heterocyclic aromatic amines in cooked meat products: causes, formation, occurrence, and risk assessment
10.1111/1541-4337.12186 · 2016 · External reference
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
10.1016/j.foodchem.2014.01.039 · 2014 · External reference
Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system
10.1016/j.foodchem.2017.07.020 · 2018 · External reference
Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation
10.1016/j.jhazmat.2023.133374 · 2024 · External reference
The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products
10.1016/j.foodcont.2022.109194 · 2022 · External reference
Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?
10.1016/j.fuel.2004.02.009 · 2004 · External reference
