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Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets
Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan
(CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano …
(CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano …
Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde– and …
Although various inhibitors have been employed to react with phenylacetaldehyde to form
adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] …
adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] …
Advance in aldehydes derived from lipid oxidation: A review of the formation mechanism, attributable food thermal processing technology, analytical method and …
M Zhao, Z Liu, W Zhang, G **a, C Li… - Food Research …, 2025 - Elsevier
The aldehydes derived from lipid oxidation are highly active electrophilic compounds
including saturated aldehydes, dialdehydes, olefin aldehydes and hydroxyl aldehydes. The …
including saturated aldehydes, dialdehydes, olefin aldehydes and hydroxyl aldehydes. The …
[HTML][HTML] Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties
The inhibitory effects of four hydrocolloids, including alginic acid, pectin,
carboxymethylcellulose sodium salt, and chitosan on the formation of two typical toxic …
carboxymethylcellulose sodium salt, and chitosan on the formation of two typical toxic …
Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products
A novel analytical strategy was proposed to simultaneously quantify two advanced glycation
end products (AGEs) including N ε-(Carboxymethyl) lysine (CML), N ε-(Carboxyethyl) lysine …
end products (AGEs) including N ε-(Carboxymethyl) lysine (CML), N ε-(Carboxyethyl) lysine …
Effect of Acrolein, a Lipid Oxidation Product, on the Formation of the Heterocyclic Aromatic Amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Model …
The effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic
amine 2-amino-3, 8-dimethylimidazo [4, 5-f] quinoxaline (MeIQx) was investigated in a …
amine 2-amino-3, 8-dimethylimidazo [4, 5-f] quinoxaline (MeIQx) was investigated in a …
Effect of acrolein on the formation of harman and norharman in chemical models and roast beef patties
Harman and norharman were the most abundant β-carboline-type heterocyclic amines
(HCAs) detected in various foodstuffs. Unsaturated fatty acids in foods may undergo rapid …
(HCAs) detected in various foodstuffs. Unsaturated fatty acids in foods may undergo rapid …
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil
CX Zhang, ST Wang, ML Li, WW Ma… - … Journal of Food …, 2023 - academic.oup.com
The aim of the study was to evaluate the effect of Chinese quince proanthocyanidins (PAs)
on the deterioration and heterocyclic aromatic amine (HAA) formation in soybean oil when …
on the deterioration and heterocyclic aromatic amine (HAA) formation in soybean oil when …
[HTML][HTML] Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in …
The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo [4, 5-b]
pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP …
pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP …
Pathways of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/creatinine/phenylalanine model system
P Deng, Y Zhao, S Teng, K Zhang, Y Zhang - Food Chemistry, 2025 - Elsevier
This study aimed to investigate the inhibitory pathways of basic amino acids (Histidine,
Lysine, and Arginine) on the formation of PhIP in the glucose/creatinine/phenylalanine …
Lysine, and Arginine) on the formation of PhIP in the glucose/creatinine/phenylalanine …