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Cited by in F6Publishing
For: Wang W, Dong L, Zhang Y, Yu H, Wang S. Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics. Foods 2021;10:1490. [PMID: 34199037 DOI: 10.3390/foods10071490] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
Number Citing Articles
1 Kwon J, Kim I, Moon B, Lee K, Jung M, Lee J. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control 2023;147:109572. [DOI: 10.1016/j.foodcont.2022.109572] [Reference Citation Analysis]
2 Ziaiifar AM, Nedamani AR. Thermal food process calculations. Thermal Processing of Food Products by Steam and Hot Water 2023. [DOI: 10.1016/b978-0-12-818616-9.00005-5] [Reference Citation Analysis]
3 Li M, Wang P, Zhang X, Wang H, Li K, Bai Y. Development of a Modified QuEChERS Method Based on Magnetic Multi-Walled Carbon Nanotubes as a Clean-Up Adsorbent for the Analysis of Heterocyclic Aromatic Amines in Braised Sauce Beef. Foods 2022;12. [PMID: 36613354 DOI: 10.3390/foods12010138] [Reference Citation Analysis]
4 He X, Li B, Yu X, Zhuang Y, Li C, Dong L, Zhang Y, Wang S. Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls. Foods 2022;11. [PMID: 36496575 DOI: 10.3390/foods11233767] [Reference Citation Analysis]
5 Pogorzelska-nowicka E, Kurek M, Hanula M, Wierzbicka A, Półtorak A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 2022;27:4665. [DOI: 10.3390/molecules27144665] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Bai S, You L, Wang Y, Luo R. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Front Nutr 2022;9:925208. [DOI: 10.3389/fnut.2022.925208] [Reference Citation Analysis]
7 Hanula M, Szpicer A, Górska-Horczyczak E, Khachatryan G, Pogorzelska-Nowicka E, Poltorak A. Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil. Molecules 2022;27. [PMID: 35744826 DOI: 10.3390/molecules27123700] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
8 Hu Y, Tian H, Hu S, Dong L, Zhang J, Yu X, Han M, Xu X. The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chem 2022;371:131384. [PMID: 34808777 DOI: 10.1016/j.foodchem.2021.131384] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]
9 Yan Y, Zhou YQ, Huang JJ, Wan X, Zeng MM, Chen J, Li WW, Jiang J. Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism. Food Chem 2022;369:130978. [PMID: 34500209 DOI: 10.1016/j.foodchem.2021.130978] [Reference Citation Analysis]