The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

Yerel katalogda bu makaleye atıf yapan 30 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2016 Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishesAtıf 84 · OpenAlex
2. 2021 Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballsAtıf 81 · OpenAlex
3. 2021 Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballsAtıf 81 · OpenAlex
4. 2023 Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methodsAtıf 76 · OpenAlex
5. 2021 The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fatsAtıf 56 · OpenAlex
6. 2020 Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon filletsAtıf 43 · OpenAlex
7. 2019 Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatballAtıf 38 · OpenAlex
8. 2023 The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef QualityAtıf 35 · OpenAlex
9. 2018 Characterization of Endogenous Nanoparticles from Roasted Chicken BreastsAtıf 35 · OpenAlex
10. 2018 The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucukAtıf 35 · OpenAlex