Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110


Citations Report

Citations Report - Journal of Food Processing & Technology [521 Articles]

The articles published in Journal of Food Processing & Technology have been cited 521 times by eminent researchers all around the world. Following is the list of articles that have cited the articles published in Journal of Food Processing & Technology.

Zhou L (2012) Development of oxidation models and analytical techniques specific to phospholipids and their degradation products in functional foods (Doctoral dissertation, Strasbourg).

Pan Han, Wang Zhenyu, Guo Haitao, Ni Na, Chen Li, (2013) Sauce in ő≤- harman research and norharman sources carboline China Agricultural Science 46: 3003-3009.

Pan H, Wang Z, Guo H, Ni N, Zhang D (2014) Heterocyclic aromatic amines in meat products consumed in China. Food Science and Biotechnology 23: 2089-2095.

Ladeira C, Gomes MC, Brito M (2014) Human nutrition, DNA damage and cancer: a review. Exploring novel genes and pathways.

Sokneang IN (2014) Doctorat ParisTech (Doctoral dissertation, Université de Bretagne occidentale).

Kim S (2016) The Effects Of Environmental Carcinogens, Chemopreventive Vegetables, And A Total Western Diet On Colon Cancer Risk (Doctoral dissertation, UNIVERSITY OF MINNESOTA).

Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.

In S (2012) Assessment of the overall impact of diet on colorectal cancer in Cambodia, with special emphasis on endogenous and exogenous chemicals (Doctoral dissertation, AgroParisTech).

Sabally K, Sleno L, Jauffrit JA, Iskandar MM, Kubow S (2016) Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties. Meat science 117: 57-62.

Manar MA (2014) Effect of seasoning on formed imidazoquionline compound concentrate during beef meat cooking methods at high temperatures. Journal of American Science 10: 12.

Parker JK (2014) University of Reading, Reading, United Kingdom. Flavour Development, Analysis and Perception in Food and Beverages 21: 151.

Zeng M, Li Y, He Z, Qin F, Tao G, et al. (2016) Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics. European Food Research and Technology 242: 313-319.

Wang Zhiyong (2012) Study on the Effect of Meat Processing on the Content of Heterocyclic Amines and Its Control Means. Meat Research 10: 45-47.

Mehta BM (2014) Nutritional and toxicological aspects of the chemical changes of food components and nutrients during heating and cooking. InHandbook of food chemistry.

Jinap S, Iqbal SZ, Talib NH, Hasnol ND (2016) Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. Journal of food science and technology 53: 1411-1417.

Fabiansson C, Fabiansson S (2016) Food and the Risk Society: The Power of Risk Perception. Routledge.

Khan MR (2015) Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS. Food Additives & Contaminants: Part A 32: 307-314.

Yao Y, Peng ZQ, Shao B, Wan KH, Wang FL, et al. (2013) Effects of frying and boiling on the formation of heterocyclic amines in braised chicken. Poultry science 92: 3017-3025.

Jinap S, Iqbal SZ, Selvam RM (2015) Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay). LWT-Food Science and Technology 63: 919-926.

Li R, Tian J, Li W, Xie J (2013) Effects of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) on histopathology, oxidative stress, and expression of c-fos, c-jun and p16 in rat stomachs. Food and chemical toxicology 55: 182-191.

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