This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/JFPP.14798 This article is protected by copyright. All rights reserved 1 2 DR. JALE ÇATAK (Orcid ID : 0000-0002-2718-0967) 3 4 5 Article type : Original Article 6 7 8 Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin 9 B 6 profiles of chicken meats before and after cooking 10 Running Head: Pyridoxal, pyridoxamine, pyridoxine levels 11 12 Jale Çatak 1, *, Reyhan Çaman 1 13 14 1 Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim 15 University, Istanbul, Turkey 16 17 *Corresponding author: Jale Çatak, ORCID ID: https://orcid.org/0000-0002-2718-0967, E-mail: 18 jale.catak@izu.edu.tr Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul 19 Sabahattin Zaim University, 34303, Kücükcekmece, Halkali, Istanbul, Turkey. 20 21 22 23 24 Accepted Article