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For: Zamora R, Lavado-tena CM, Hidalgo FJ. Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5- f )quinoline (IQ). J Agric Food Chem 2020;68:7474-81. [DOI: 10.1021/acs.jafc.0c02869] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang H, He F, He H, Du P, Liu Y, Wang W, Wang S, Ma Y, Chu X, Wang Y, Mu X, El-aty AA. Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions. LWT 2023. [DOI: 10.1016/j.lwt.2023.114551] [Reference Citation Analysis]
2 Ou J, Hu J, Ou S. Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde. J Agric Food Chem 2022. [PMID: 36459411 DOI: 10.1021/acs.jafc.2c06538] [Reference Citation Analysis]
3 Feng Y, Chen S, Zhao Y, Wu D, Li G. Heterocyclic aromatic amines induce Neuro-2a cells cytotoxicity through oxidative stress-mediated mitochondria-dependent apoptotic signals. Food Chem Toxicol 2022;168:113376. [PMID: 35985368 DOI: 10.1016/j.fct.2022.113376] [Reference Citation Analysis]
4 Feng Y, Xu Y, Li W, Chen S, Su Z, Xi L, Li G. Improved enrichment and analysis of heterocyclic aromatic amines in thermally processed foods by magnetic solid phase extraction combined with HPLC-MS/MS. Food Control 2022;137:108929. [DOI: 10.1016/j.foodcont.2022.108929] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Hidalgo FJ, Zamora R. Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene. J Agric Food Chem 2021. [PMID: 34961323 DOI: 10.1021/acs.jafc.1c06842] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
6 Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks. Food Chem 2021;367:130680. [PMID: 34348198 DOI: 10.1016/j.foodchem.2021.130680] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]
7 Hidalgo FJ, Lavado-Tena CM, Zamora R. Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Food Chem 2021;343:128478. [PMID: 33158682 DOI: 10.1016/j.foodchem.2020.128478] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]