has been cited by the following article(s):
[1]
|
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies
Meat Science,
2022
DOI:10.1016/j.meatsci.2021.108693
|
|
|
[2]
|
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
International Journal of Environmental Research and Public Health,
2022
DOI:10.3390/ijerph19084781
|
|
|
[3]
|
Recent Advances in Global Meliponiculture
Advances in Environmental Engineering and Green Technologies,
2022
DOI:10.4018/978-1-6684-6265-2.ch001
|
|
|
[4]
|
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies
Meat Science,
2022
DOI:10.1016/j.meatsci.2021.108693
|
|
|
[5]
|
Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake
Comprehensive Reviews in Food Science and Food Safety,
2020
DOI:10.1111/1541-4337.12511
|
|
|
[6]
|
Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake
Comprehensive Reviews in Food Science and Food Safety,
2020
DOI:10.1111/1541-4337.12511
|
|
|