Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding
most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim …

(1) Background: Thermal treatment of high-protein food may lead to the formation of
mutagenic and carcinogenic compounds, eg, polycyclic aromatic hydrocarbons and …

The ability of spices (bay leaf, star anise, and red pepper) and their characteristic phenolic
compounds (quercetin, kaempferol, and capsaicin) to inhibit Heterocyclic aromatic amines …

Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) are widely
distributed in foods. This study aims to extract PAHs and HAs from pork jerky simultaneously …

Herein, the effect of the dip** (static) marination process (at 4° C for 2 h) with different
types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties …

This study investigated the inhibitory effects of ginger and curcumin on the formation of free
and bound heterocyclic amines (HAs) 1 and advanced glycation end products (AGEs) in …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated
in thermal‐processed food. Natural polyphenols have been widely used for inhibiting the …

The large yellow croaker (Pseudosciaena crocea) is one of the most commercially important
marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation …

Herein, the effect of direct and indirect barbecue cooking processes, including different
cooking degrees (medium and well done), on the formation of polycyclic aromatic …

The current focus in thermally processed meat production is to reduce the presence of
hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS …