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Cited by in F6Publishing
For: Jiang Y, Jiang Q, Fan D, Wang M, Zhao Y. 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 Systems and Roast Salmon Patties. J Agric Food Chem 2022. [PMID: 35504016 DOI: 10.1021/acs.jafc.2c00970] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang H, He F, He H, Du P, Liu Y, Wang W, Wang S, Ma Y, Chu X, Wang Y, Mu X, El-aty AA. Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions. LWT 2023. [DOI: 10.1016/j.lwt.2023.114551] [Reference Citation Analysis]
2 Wang Y, Dong M, Guo L, Zhu Y, Jiang Q, Xiao J, Wang M, Zhao Y. Effect of acrolein on the formation of harman and norharman in chemical models and roast beef patties. Food Res Int 2023;164:112465. [PMID: 36738015 DOI: 10.1016/j.foodres.2023.112465] [Reference Citation Analysis]
3 Deng P, Xue C, He Z, Wang Z, Qin F, Oz E, Chen J, El Sheikha AF, Proestos C, Oz F, Zeng M. 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 Phenylacetaldehyde-Creatinine Model Systems. J Agric Food Chem 2022. [PMID: 36007151 DOI: 10.1021/acs.jafc.2c03122] [Cited by in F6Publishing: 2] [Reference Citation Analysis]