UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties

Chemometrics and Intelligent Laboratory Systems ◽

10.1016/j.chemolab.2017.06.012 ◽

2017 ◽

Vol 168 ◽

pp. 96-106 ◽

Cited By ~ 9

Author(s):

Maomao Zeng ◽

Mengru Zhang ◽

Jing Chen ◽

Zhiyong He ◽

Fang Qin ◽

...

Keyword(s):

Multivariate Analysis ◽

Black Pepper ◽

Heterocyclic Amine ◽

Beef Patties ◽

Roast Beef

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Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC–MS/MS and multivariate analysis

Meat Science ◽

10.1016/j.meatsci.2016.02.002 ◽

2016 ◽

Vol 116 ◽

pp. 50-57 ◽

Cited By ~ 19

Author(s):

Maomao Zeng ◽

Yang Li ◽

Zhiyong He ◽

Fang Qin ◽

Jie Chen

Keyword(s):

Multivariate Analysis ◽

Phenolic Compounds ◽

Heterocyclic Amine ◽

Beef Patties ◽

Roast Beef

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Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

Food Chemistry ◽

10.1016/j.foodchem.2016.10.061 ◽

2017 ◽

Vol 221 ◽

pp. 404-411 ◽

Cited By ~ 24

Author(s):

Maomao Zeng ◽

Mengru Zhang ◽

Zhiyong He ◽

Fang Qin ◽

Guanjun Tao ◽

...

Keyword(s):

Heterocyclic Amine ◽

Chilli Pepper ◽

Beef Patties ◽

Roast Beef

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Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

Journal of Agricultural and Food Chemistry ◽

10.1021/jf503682j ◽

2014 ◽

Vol 62 (40) ◽

pp. 9908-9915 ◽

Cited By ~ 28

Author(s):

Maomao Zeng ◽

Zhiyong He ◽

Zongping Zheng ◽

Fang Qin ◽

Guanjun Tao ◽

...

Keyword(s):

Mass Spectrometry ◽

Principal Component Analysis ◽

Principal Component ◽

Ultra Performance Liquid Chromatography ◽

Tandem Mass ◽

Heterocyclic Amine ◽

Beef Patties ◽

Chromatography Tandem Mass Spectrometry ◽

Liquid Chromatography Tandem Mass ◽

Roast Beef

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Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis

Food Research International ◽

10.1016/j.foodres.2020.109299 ◽

2020 ◽

Vol 135 ◽

pp. 109299 ◽

Cited By ~ 1

Author(s):

Chaoyi Xue ◽

Zhiyong He ◽

Fang Qin ◽

Jie Chen ◽

Maomao Zeng

Keyword(s):

Statistical Analysis ◽

Multivariate Statistical Analysis ◽

Heterocyclic Amine ◽

Multivariate Statistical ◽

Beef Patties ◽

Roast Beef

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Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

Food Chemistry ◽

10.1016/j.foodchem.2012.01.089 ◽

2012 ◽

Vol 133 (3) ◽

pp. 760-766 ◽

Cited By ~ 47

Author(s):

Daniel Wong ◽

Ka-Wing Cheng ◽

Mingfu Wang

Keyword(s):

Maillard Reaction ◽

Reaction Model ◽

Water Soluble ◽

Model Systems ◽

Heterocyclic Amine ◽

Beef Patties

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Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids

Food Chemistry ◽

10.1016/j.foodchem.2020.127551 ◽

2021 ◽

Vol 336 ◽

pp. 127551

Author(s):

Jing Jing ◽

Yonghui He ◽

Yali Wang ◽

Maomao Zeng

Keyword(s):

Density Function ◽

Function Theory ◽

Density Function Theory ◽

Portulaca Oleracea ◽

Heterocyclic Amines ◽

Inhibitory Effects ◽

Beef Patties ◽

Roast Beef ◽

Theory Calculation

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Food-borne nanocarriers from roast beef patties for iron delivery

Food & Function ◽

10.1039/c9fo01795j ◽

2019 ◽

Vol 10 (10) ◽

pp. 6711-6719 ◽

Cited By ~ 1

Author(s):

Nanying Wang ◽

Yanyang Wu ◽

Xue Zhao ◽

Bin Lai ◽

Na Sun ◽

...

Keyword(s):

Fluorescent Nanoparticles ◽

Ferrous Ions ◽

Beef Patties ◽

Food Borne ◽

Roast Beef ◽

Iron Delivery

Fluorescent nanoparticles (FNs) from roast beef patties were characterized and used as nanocarriers for ferrous ions.

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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

Food and Chemical Toxicology ◽

10.1016/0278-6915(94)90002-7 ◽

1994 ◽

Vol 32 (7) ◽

pp. 595-603 ◽

Cited By ~ 158

Author(s):

M.G. Knize ◽

F.A. Dolbeare ◽

K.L. Carroll ◽

D.H. Moore ◽

J.S. Felton

Keyword(s):

Cooking Time ◽

Heterocyclic Amine ◽

Beef Patties ◽

Amine Content

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Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis

Food Chemistry ◽

10.1016/j.foodchem.2020.128996 ◽

2021 ◽

pp. 128996

Author(s):

Yong Li ◽

Wei Quan ◽

Junhui Wang ◽

Zhiyong He ◽

Fang Qin ◽

...

Keyword(s):

Principal Component Analysis ◽

Vegetable Oils ◽

Principal Component ◽

Component Analysis ◽

Heterocyclic Amine ◽

Beef Patties

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Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models

Food & Function ◽

10.1039/c5fo01055a ◽

2016 ◽

Vol 7 (2) ◽

pp. 1057-1066 ◽

Cited By ~ 21

Author(s):

Qin Zhu ◽

Shuang Zhang ◽

Mingfu Wang ◽

Jie Chen ◽

Zong-Ping Zheng

Keyword(s):

Heterocyclic Amines ◽

Inhibitory Effects ◽

Chemical Models ◽

Beef Patties ◽

Roast Beef ◽

Dietary Flavonoids

Dietary flavonoids effectively inhibit total HAs and PhIP formation in roast beef patties through scavenging of intermediates in formation pathways.

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