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Elisabeth Baéza. (2020) Characteristics of processed poultry products. World's Poultry Science Journal 76:4, pages 719-741.
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Muserref Bingol, Charles Brennan, Maomao Zeng & Fatih Oz. (2022) Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs. International Journal of Food Science & Technology 57:12, pages 7653-7665.
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Burcu ACAR ÇOLAKOĞLU & Özgül ÖZDESTAN OCAK. (2022) Effect of Cooking Method on Heterocyclic Aromatic Amines Contents of SucukSucuk Örneklerinin Heterosiklik Aromatik Amin İçeriğine Pişme Yönteminin Etkisi. Akademik Gıda 20:2, pages 114-121.
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Nana Zhang, Qian Zhou, Yueliang Zhao, Daming Fan, Jianbo Xiao, Feng Chen, Ka-Wing Cheng & Mingfu Wang. (2022) Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef. Food Chemistry 375, pages 131859.
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Beyza Erdoğan & Özgül Özdestan‐Ocak. (2022) Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatography. Journal of Food Processing and Preservation 46:2.
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Iftikhar Ali Khan, Asad Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang & Ming Huang. (2022) Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science 184, pages 108693.
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Qiang Wang, Jin Li, Kaikai Li & Chunmei Li. (2021) Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism. Food Science & Nutrition 9:10, pages 5575-5582.
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Hao Dong, Yanping Xian, Haixia Li, Weidong Bai & Xiaofang Zeng. (2020) Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 365-404.
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Xiaoqian Chen, Wei Jia, Li Zhu, Lei Mao & Yu Zhang. (2019) Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake. Comprehensive Reviews in Food Science and Food Safety 19:1, pages 124-148.
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Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini & Seyed Mahdi Seyadain Ardebili. (2019) Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage. Journal of Food Measurement and Characterization 13:3, pages 2041-2050.
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