Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils
Article in Journal of Food Composition and Analysis (November 2024)
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Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices.
Article in Comprehensive Reviews in Food Science and Food Safety (August 2024)
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
Article in Journal of Food Measurement and Characterization (June 2024)