Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques
F Barzegar, M Kamankesh, A Mohammadi - Food Chemistry, 2019 - Elsevier
Heterocyclic aromatic amines (HAAs) are defined as a major class of poisonous compounds
formed from proteinaceous foods during heat processing and flavour-forming. These …
formed from proteinaceous foods during heat processing and flavour-forming. These …
Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies
H Dong, Y Xian, H Li, W Bai… - … Reviews in Food Science …, 2020 - Wiley Online Library
During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …
High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography …
Y Xu, H Li, J Liang, J Ma, J Yang, X Zhao, W Zhao… - Food Chemistry, 2021 - Elsevier
Triple quadrupole mass spectrometry has been the main technique for HAAs analysis in
recent decade, while it requires extensive optimization of compound-dependent parameters …
recent decade, while it requires extensive optimization of compound-dependent parameters …
Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment, and inhibitory effect of plant extracts
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …
Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole …
H Dong, Y Xian, H Li, Y Wu, W Bai, X Zeng - Food Chemistry, 2020 - Elsevier
Ultrahigh-performance liquid chromatography coupled to quadrupole Orbitrap high-
resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS) was used for the screening and …
resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS) was used for the screening and …
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods
Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the
high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens …
high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens …
Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using …
Y Xian, Y Wu, H Dong, L Chen, C Zhang, X Hou… - Food Chemistry, 2019 - Elsevier
Based on QuEChERS dispersed purification, Fe 3 O 4 nanoparticle decoloration and
UHPLC–MS/MS, a robust and sensitive method was established for simultaneous analysis …
UHPLC–MS/MS, a robust and sensitive method was established for simultaneous analysis …
Electrochemical sensor-based barium zirconate on sulphur-doped graphitic carbon nitride for the simultaneous determination of nitrofurantoin (antibacterial agent) …
In this study, a rhombic dodecahedral barium zirconate microcrystals decorated on sulphur-
doped graphitic carbon nitride (BZO/SCN) composite was prepared by a hydrothermal (HT) …
doped graphitic carbon nitride (BZO/SCN) composite was prepared by a hydrothermal (HT) …
Combined extraction and microextraction techniques: Recent trends and future perspectives
M Sajid, J Płotka-Wasylka - TrAC Trends in Analytical Chemistry, 2018 - Elsevier
The latest advancements in the analytical sample preparation indicate a trend of combining
different extraction techniques with targeting an improvement in separation, cleanup …
different extraction techniques with targeting an improvement in separation, cleanup …
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
The effects of different frying temperatures (150, 175, 200, 225 and 250° C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …