Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS)

High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS