Journal of Food Processing & Technology

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Jinap S, Iqbal SZ, Talib NH, Hasnol ND (2016) Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. Journal of food science and technology 53: 1411-1417.

Fabiansson C, Fabiansson S (2016) Food and the Risk Society: The Power of Risk Perception. Routledge.

Khan MR (2015) Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS. Food Additives & Contaminants: Part A 32: 307-314.

Yao Y, Peng ZQ, Shao B, Wan KH, Wang FL, et al. (2013) Effects of frying and boiling on the formation of heterocyclic amines in braised chicken. Poultry science 92: 3017-3025.

Jinap S, Iqbal SZ, Selvam RM (2015) Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay). LWT-Food Science and Technology 63: 919-926.

Li R, Tian J, Li W, Xie J (2013) Effects of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) on histopathology, oxidative stress, and expression of c-fos, c-jun and p16 in rat stomachs. Food and chemical toxicology 55: 182-191.

Haskaraca G, Demirok E, Kolsarıcı N, Öz F, Özsaraç N (2014) Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International 63: 373-381.

Proietti I, Frazzoli C, Mantovani A (2014) Identification and management of toxicological hazards of street foods in developing countries. Food and chemical toxicology 63: 143-152.

ÖKSÜZTEPE G, ERKAN S (2015) Mikotoksinler ve Halk Sağlığı Açısından Önemi.

Kriz-Wickham B (2010) Nebraska Department of Agriculture Specialty Crop Block Grant Program Final Performance Reports (FY 2010–Farm Bill).

Habibipour R, Tamandegani PR, Farmany A (2016) Monitoring of aflatoxin G1, B1, G2, and B2 occurrence in some samples of walnut. Environmental monitoring and assessment 188: 669.

Reder M, Ciemniewska-Żytkiewicz H, Sujka K, Koczoń P, Matlingiewicz A, et al. (2014) Use of FT-IR Spectroscopy Combined with Discriminant Analysis for Identification of Hazelnuts Infected by Aspergillus flavus. Academic Food Journal/Akademik GIDA.

Nishant T, Sathish KD, Arun KR, Hima BK, Raviteja Y (2011) Bacteriocin producing probiotic lactic acid bacteria. Journal of Microbial & Biochemical Technology 3: 121-124.

Rata-rata MTP, Tiap MO (2015) Kelompok Perlakuan Waktu. Sari 1: 3.

González Villalva XA (2012) Desarrollo de una tecnología para elaborar una bebida alcohólica a partir de la grosella blanca (phyllanthus acidus) (Bachelor's thesis).

Dipjyoti C, Sourangshu C, Mohanasrinivasan V (2015) Fermentation of Psidiumguajava Juice by Using Probiotic Lactic acid Bacteria Lactobacillus Plantarum. Journal of Nutrition & Food Sciences 5: 1.

Patil YK, Rajput LP, Singh Y, Tantwai K (2013) Wine production from over ripe guava fruits using Saccharomyces cerevisiae. Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur 482004 (Madhya Pradesh) India.

Du J, Han F, Yu P, Li J, Fan L (2016) Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities. Journal of the Institute of Brewing 122: 763-771.

Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.