| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars
|
Jung, Mun Yhung
|
|
|
33 |
10 |
p. 2333-2342
|
artikel
|
| 2 |
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries
|
Chu, Mingi
|
|
|
33 |
10 |
p. 2275-2287
|
artikel
|
| 3 |
A review of food contamination with nitrated and oxygenated polycyclic aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment
|
Jeong, Jihun
|
|
|
33 |
10 |
p. 2261-2274
|
artikel
|
| 4 |
Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications
|
Lee, In-Kyu
|
|
|
33 |
10 |
p. 2417-2426
|
artikel
|
| 5 |
Changes in quality characteristics and biogenic amine contents in beef by cooking methods
|
Pang, Zheng
|
|
|
33 |
10 |
p. 2313-2321
|
artikel
|
| 6 |
Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation
|
Lee, Jae Hoan
|
|
|
33 |
10 |
p. 2301-2312
|
artikel
|
| 7 |
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
|
Yoon, Hyeri
|
|
|
33 |
10 |
p. 2399-2415
|
artikel
|
| 8 |
Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder
|
Fomekong, Guy-Christian
|
|
|
33 |
10 |
p. 2343-2356
|
artikel
|
| 9 |
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
|
Zhao, WanTing
|
|
|
33 |
10 |
p. 2323-2331
|
artikel
|
| 10 |
Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study
|
Paik, Yujin
|
|
|
33 |
10 |
p. 2377-2390
|
artikel
|
| 11 |
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
|
Li, Dawei
|
|
|
33 |
10 |
p. 2289-2299
|
artikel
|
| 12 |
Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population
|
Lee, Namhee
|
|
|
33 |
10 |
p. 2391-2398
|
artikel
|
| 13 |
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates
|
Kim, Jisun
|
|
|
33 |
10 |
p. 2367-2376
|
artikel
|
| 14 |
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur
|
Jung, Sunghyeon
|
|
|
33 |
10 |
p. 2357-2366
|
artikel
|
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