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2 results for J. Scott Smith.

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The Inhibitory Effect of Spices and Flavonoid Compounds on Formation of 2-amino-1-methyl-6-Phenylimidazo [4,5-b] Pyridine (PhIP) in a Model System
by Zaher Al-bashabsheh, J. Scott Smith, Ziyi Linghu and Faris Karim
Journal of Food and Nutrition Research. 2020, 8(12), 746-751. DOI: 10.12691/jfnr-8-12-8
Pub. Date: December 20, 2020Views: 4069Downloads: 6194
heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[45-b] pyridine spices flavonoid compounds model system
Abstract Full Text PDF (198 KB) Full Text HTML Full Text ePUB (71 KB)
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Investigating the Synergetic Effect of Various Natural Antioxidants to Inhibit 2-amino-1-methyl-6-phenylimidazo [4,5-b] Pyridine (PhIP) Formation in Model Systems
by Zaher Al-bashabsheh, Faris Karim and J. Scott Smith
Journal of Food and Nutrition Research. 2020, 8(11), 682-686. DOI: 10.12691/jfnr-8-11-9
Pub. Date: November 27, 2020Views: 4283Downloads: 6174
synergetic effect heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[45-b] pyridine spices flavonoid compounds model system
Abstract Full Text PDF (127 KB) Full Text HTML Full Text ePUB (58 KB)
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