heterocyclic amines - Globe Thesis

Keyword [heterocyclic amines] Result: 1 - 20 \| Page: 1 of 2
1.	Pollution Characteristics And Sources Of Organic Compounds In Airborne Particulate In Beijing
2.	Antioxidant Capacity Of Spices And Its Influence On The Formation Of Heterocyclic Amines
3.	Development Of Screening And Confirmation Method Of Heterocyclic Amines And Preservatives Substances In Food
4.	Study On Mannich Reactions Of Some Heterocyclic Amines
5.	Inhibition Of PhIP In Roast Beef Patties By Dietary Flavonoids: Formation Mechanism
6.	Study On The Inhibition Effects Of Flavonoids On Heterocyclic Amines In Chemical Model System
7.	Study On Prepration And Application Of Enrich Material For Heterocyclic Amines In Meat Products
8.	Mechanism Of High Level Of Acrylamide And Simultaneous Control Of Maillard Reaction-derived Contaminants In Fried Potato Foods
9.	Effects Of2-amino-1-methyl-6-phenylimidazo[4,5-b]Pyridine (Phip)on Oxidative Damage And P16Gene Expressions In Stomachs From Rats
10.	Study On The Non-Fried Processing Technology Of Traditional Frying Fish
11.	Influence Research Of Heterocyclic Amines And Poly Cyclic Aromatic Hydrocarbons Content In Spiced Beef By Liquid Smoke
12.	Study Of Formation Of Trans Fatty Acids And Heterocyclic Amines In Fried Chicken Legs&Quality Changes Of Palm Oil
13.	Study On The Volatile Aromatic Compounnds Of Roast Pork Based On Directional Maillard Reaction And Thermal Field Desiccant Technology
14.	The Formation Of Volatile Aromatic Compounds Of Roast Beef Based On Enzymatic Hydrolysis And Directional Maillard Reaction
15.	Study On Preparation And Application Of Heterocyclic Amine Molecularly Imprinted Polymer
16.	Effect Of Pungent Spices And Their Characteristic Ingredients On The Formation Of Heterocyclic Amines In Roast Beef Patties
17.	Studies On The Formation,Inhibition And In Vitro Digestion Of Different Bound States Of Heterocyclic Amines In Roast Beef Patties
18.	Exploration On Phase Transition Properties Of The Heterocyclic Amines And Diamines-based Compounds
19.	Research On The Accumulation During Processing Procedures And Inhibition Of Heterocyclic Amines In Western-style Smoked And Cooked Sausages
20.	Preliminary Study On The Substance And Mechanism Of Theinhibition Of Spice On The Formation Of ?-carbolines Heterocyclic Amines In Braised Meat
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