Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls. [PDF]
Foods, 2023 Sun M +6 more
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Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion. [PDF]
FoodsJin DX, Jin YX.
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Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating. [PDF]
Foods, 2022 Lai YW, Lee YT, Inbaraj BS, Chen BH.
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Sweeteners in E-Cigarettes: A Minireview of Flavoring and Biological Action. [PDF]
J XenobiotTkach VV +6 more
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Evaluation of the In Vitro Blood-Brain Barrier Transport of <i>Ferula persica</i> L. Bioactive Compounds. [PDF]
Int J Mol SciMohammadnezhad P +4 more
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Marine actinobacteria metabolites: unlocking new treatments for acne vulgaris. [PDF]
Front MicrobiolDe La Hoz-Romo MC +4 more
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[Preparation and chromatographic performance evaluation of hydrophilic interaction chromatography stationary phase based on amino acids]. [PDF]
Se PuXu GG, Yi Y, Liu PP, Zhang WF.
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Bioactivity and phylogeny of the marine bacterial genus Pseudoalteromonas [PDF]
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Metabolomic Profiling of Commercial Tomato Puree by One-Shot Mass Spectrometry-Based Analysis: A Qualitative Perspective. [PDF]
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Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. [PDF]
Food Sci BiotechnolYoon H +6 more
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