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Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary.
Puangsombat K, Smith JS. Puangsombat K, et al. J Food Sci. 2010 Mar;75(2):T40-7. doi: 10.1111/j.1750-3841.2009.01491.x. J Food Sci. 2010. PMID: 20492265
Occurrence of heterocyclic amines in cooked meat products.
Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Puangsombat K, et al. Meat Sci. 2012 Mar;90(3):739-46. doi: 10.1016/j.meatsci.2011.11.005. Epub 2011 Nov 9. Meat Sci. 2012. PMID: 22129588 Free article.
Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.
Puangsombat K, Jirapakkul W, Smith JS. Puangsombat K, et al. J Food Sci. 2011 Oct;76(8):T174-80. doi: 10.1111/j.1750-3841.2011.02338.x. Epub 2011 Sep 13. J Food Sci. 2011. PMID: 21913920
Heterocyclic amine content in commercial ready to eat meat products.
Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Puangsombat K, et al. Meat Sci. 2011 Jun;88(2):227-33. doi: 10.1016/j.meatsci.2010.12.025. Epub 2010 Dec 23. Meat Sci. 2011. PMID: 21242037
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