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| Issue | Title | |
| Vol 6, No 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin | ||
| "... and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes ..." | ||
| Vol 10, No 4 (2025) | Study of MeIQx and PhIP accumulation in pork patties during their sequential heat treatment. | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. A. Ivanov, V. V. Murashkin, V. A. Zakharova, Yu. M. Buhteeva | ||
| "... Heterocyclic aromatic amines, such as MeIQx and PhIP, are carcinogenic and mutagenic compounds ..." | ||
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| "... to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking ..." | ||
| 1 - 3 of 3 Items | ||
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