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Nutritional and Toxicological Consequences of Food Processing

Overview of attention for book
Cover of 'Nutritional and Toxicological Consequences of Food Processing'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Food Safety Assurance: The European Perspective
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    Chapter 2 Wholesomeness and Safety of Irradiated Foods
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    Chapter 3 A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications
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    Chapter 4 Synthesis and Availability of Niacin in Roasted Coffee
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    Chapter 5 Interaction between Casein and Vitamin a during Food Processing
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    Chapter 6 Thermal degradation of carotenes and influence on their physiological functions.
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    Chapter 7 Formation of Meat Mutagens
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    Chapter 8 Formation of Heterocyclic Amines during Meat Extract Processing and Cooking
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    Chapter 9 An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens
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    Chapter 10 Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk
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    Chapter 11 Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation
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    Chapter 12 Carcinogenesis in our food and cancer prevention.
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    Chapter 13 Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica Oleraceae
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    Chapter 14 Dietary modulation of the glutathione detoxification pathway and the potential for altered xenobiotic metabolism.
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    Chapter 15 Prevention of Adverse Effects of Food Browning
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    Chapter 16 Inhibition of Browning by Sulfites
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    Chapter 17 Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation
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    Chapter 18 Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Autoxidation ex vivo and Peroxidation in vivo: Implications
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    Chapter 19 Formation and Action of Anticarcinogenic Fatty Acids
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    Chapter 20 Residue trypsin inhibitor: data needs for risk assessment.
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    Chapter 21 Studies of Food Allergens: Soybean and Egg Proteins
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    Chapter 22 Identification of soy protein allergens in patients with atopic dermatitis and positive soy challenges; determination of change in allergenicity after heating or enzyme digestion.
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    Chapter 23 Reduction of Whey Protein Allergenicity by Processing
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    Chapter 24 ELISA Analysis of Soybean Trypsin Inhibitors in Processed Foods
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    Chapter 25 Effect of Heat on the Nutritional Quality and Safety of Soybean Cultivars
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    Chapter 26 Utilization of Early Maillard Reaction Products by Humans
  28. Altmetric Badge
    Chapter 27 Digestibility of Processed Food Protein
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    Chapter 28 Amino Acid Ratings of Different Forms of Infant Formulas Based on Varying Degrees of Processing
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    Chapter 29 Nutritional Value of Processed Rapeseed Meal
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    Chapter 30 Improvement in the Nutritional Quality of Bread
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    Chapter 31 Formation, nutritional value, and safety of D-amino acids.
  33. Altmetric Badge
    Chapter 32 Effect of Food Processing and Preparation on Mineral Utilization
  34. Altmetric Badge
    Chapter 33 The effect of food processing on phytate hydrolysis and availability of iron and zinc.
  35. Altmetric Badge
    Chapter 34 Anti-Nutritive Effects of Dietary Tin
Attention for Chapter 9: An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens
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About this Attention Score

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Chapter title
An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens
Chapter number 9
Book title
Nutritional and Toxicological Consequences of Food Processing
Published in
Advances in experimental medicine and biology, January 1991
DOI 10.1007/978-1-4899-2626-5_9
Pubmed ID
Book ISBNs
978-1-4899-2628-9, 978-1-4899-2626-5
Authors

Nicola Loprieno, Guido Boncristiani, Gregorio Loprieno, Loprieno, Nicola, Boncristiani, Guido, Loprieno, Gregorio

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 3 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 33%
Student > Bachelor 1 33%
Other 1 33%
Readers by discipline Count As %
Pharmacology, Toxicology and Pharmaceutical Science 1 33%
Social Sciences 1 33%
Medicine and Dentistry 1 33%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 15 February 2021.
All research outputs
#15,506,823
of 23,045,021 outputs
Outputs from Advances in experimental medicine and biology
#2,518
of 4,971 outputs
Outputs of similar age
#48,584
of 59,841 outputs
Outputs of similar age from Advances in experimental medicine and biology
#19
of 29 outputs
Altmetric has tracked 23,045,021 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,971 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.1. This one is in the 37th percentile – i.e., 37% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 59,841 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 3rd percentile – i.e., 3% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 29 others from the same source and published within six weeks on either side of this one. This one is in the 31st percentile – i.e., 31% of its contemporaries scored the same or lower than it.