Makale detayı · 2011 · article
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high fat meatball
Dergi
Food Control
ISSN0956-7135
YÖKSİS
OpenAlex
Yıl2011
Atıf119OpenAlex
Atıf102Semantic Scholar · 4 etkili
Yüzdelik%78,1
FWCI1,491,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q1
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıFood Control
- Katalog eşleşmesi (ISSN)Food Control
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
Özet
Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
119atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 63 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- 2016 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 steakAtıf 108 · OpenAlex
- 2016 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 steakAtıf 106 · OpenAlex
- 2015 The effects of sous vide cooking method on the formation of heterocyclic aromatic amines in beef chopsAtıf 101 · OpenAlex
- 2011 Heterocyclic Aromatic Amines in MeatAtıf 93 · OpenAlex
- 2011 HETEROCYCLIC AROMATIC AMINES IN MEATAtıf 93 · OpenAlex
- 2016 Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishesAtıf 84 · OpenAlex
- 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatAtıf 77 · OpenAlex
- 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatAtıf 77 · OpenAlex
- 2023 Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methodsAtıf 76 · OpenAlex
- 2016 The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chopAtıf 74 · OpenAlex