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Article detail · 2014 · article

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Journal Food Research International
ISSN0963-9969
YÖKSİS OpenAlex
Year2014
Citations69OpenAlex
Citations0Semantic Scholar
Percentile%79.6
FWCI1.431.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q1
DOI10.1016/j.foodres.2014.04.001 OpenAlexOpenAlex record

Data source split

  • YÖKSİSYÖKSİS article record
  • YÖKSİS venueFOOD RESEARCH INTERNATIONAL
  • Catalog match (ISSN)Food Research International
  • OpenAlexOpenAlex enrichment (abstract, citations, topics)
  • Semantic Scholarcitation count (not merged with OpenAlex)

Abstract

Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.

Topics

Citations

OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.

69citationsOpenAlex · cited_by_count (cache / database)

25 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).

  1. 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatCitations 77 · OpenAlex
  2. 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatCitations 77 · OpenAlex
  3. 2017 Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatCitations 72 · OpenAlex
  4. 2022 Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beefCitations 37 · OpenAlex
  5. 2018 The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucukCitations 35 · OpenAlex
  6. 2018 The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucukCitations 35 · OpenAlex
  7. 2019 Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of donenessCitations 33 · OpenAlex
  8. 2018 Formation of heterocyclic aromatic amines in doner kebab cookedwith different methods at varying degrees of donenessCitations 33 · OpenAlex
  9. 2019 The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic aminesCitations 31 · OpenAlex
  10. 2019 The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic aminesCitations 31 · OpenAlex

Authors

5
  1. GÜLİZ HASKARACA SAKARYA ÜNİVERSİTESİ 1
  2. EDA DEMİROK SONCU 2
  3. NURAY KOLSARICI 3
  4. FATİH ÖZ 4
  5. N. ÖZSARAÇ 5