269 related articles for article (PubMed ID: 10069477)
1. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
Solyakov A; Skog K; Jägerstad M
Food Chem Toxicol; 1999 Jan; 37(1):1-11. PubMed ID: 10069477
[TBL] [Abstract][Full Text] [Related]
2. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.
Skog K; Augustsson K; Steineck G; Stenberg M; Jägerstad M
Food Chem Toxicol; 1997 Jun; 35(6):555-65. PubMed ID: 9225013
[TBL] [Abstract][Full Text] [Related]
3. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
Szterk A
Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
[TBL] [Abstract][Full Text] [Related]
4. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.
Jamali MA; Zhang Y; Teng H; Li S; Wang F; Peng Z
Molecules; 2016 Jan; 21(2):173. PubMed ID: 26840288
[TBL] [Abstract][Full Text] [Related]
5. Shrimp as a substantial source of carcinogenic heterocyclic amines.
Khan MR; Azam M
Food Res Int; 2021 Feb; 140():109977. PubMed ID: 33648212
[TBL] [Abstract][Full Text] [Related]
6. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS.
Turesky RJ; Taylor J; Schnackenberg L; Freeman JP; Holland RD
J Agric Food Chem; 2005 Apr; 53(8):3248-58. PubMed ID: 15826085
[TBL] [Abstract][Full Text] [Related]
7. Mutagenic heterocyclic aromatic amines (HAAs) in 'processed food flavour' samples.
Stavric B; Lau BP; Matula TI; Klassen R; Lewis D; Downie RH
Food Chem Toxicol; 1997 Feb; 35(2):185-97. PubMed ID: 9146731
[TBL] [Abstract][Full Text] [Related]
8. Analysis of heterocyclic amines and beta-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea.
Back YM; Lee JH; Shin HS; Lee KG
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar; 26(3):298-305. PubMed ID: 19680902
[TBL] [Abstract][Full Text] [Related]
9. Screening for heterocyclic amines in chicken cooked in various ways.
Solyakov A; Skog K
Food Chem Toxicol; 2002 Aug; 40(8):1205-11. PubMed ID: 12067585
[TBL] [Abstract][Full Text] [Related]
10. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
Wakabayashi K; Kim IS; Kurosaka R; Yamaizumi Z; Ushiyama H; Takahashi M; Koyota S; Tada A; Nukaya H; Goto S
Princess Takamatsu Symp; 1995; 23():39-49. PubMed ID: 8844794
[TBL] [Abstract][Full Text] [Related]
11. Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
Skog K; Solyakov A; Arvidsson P; Jägerstad M
J Chromatogr A; 1998 Apr; 803(1-2):227-33. PubMed ID: 9604333
[TBL] [Abstract][Full Text] [Related]
12. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
Ekiz E; Oz F
J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
[TBL] [Abstract][Full Text] [Related]
13. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
Skog K; Steineck G; Augustsson K; Jägerstad M
Carcinogenesis; 1995 Apr; 16(4):861-7. PubMed ID: 7728968
[TBL] [Abstract][Full Text] [Related]
14. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.
Unal K; Karakaya M; Oz F
J Sci Food Agric; 2018 Jan; 98(2):719-725. PubMed ID: 28671272
[TBL] [Abstract][Full Text] [Related]
15. Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.
Bazié BSR; Bougma A; Séré A; Ouilly JT; Sangaré H; Kabré E; Savadogo A; Hounhouigan DJ; Scippo ML; Bassole IHN
PLoS One; 2022; 17(12):e0278712. PubMed ID: 36584044
[TBL] [Abstract][Full Text] [Related]
16. Formation of heterocyclic amines during cooking of duck meat.
Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
[TBL] [Abstract][Full Text] [Related]
17. Dietary exposure to heterocyclic amines in a Chinese population.
Wong KY; Su J; Knize MG; Koh WP; Seow A
Nutr Cancer; 2005; 52(2):147-55. PubMed ID: 16201846
[TBL] [Abstract][Full Text] [Related]
18. Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
Li Y; Quan W; Wang J; He Z; Qin F; Wang Z; Zeng M; Chen J
Food Chem; 2021 Jun; 347():128996. PubMed ID: 33508588
[TBL] [Abstract][Full Text] [Related]
19. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
Ni W; McNaughton L; LeMaster DM; Sinha R; Turesky RJ
J Agric Food Chem; 2008 Jan; 56(1):68-78. PubMed ID: 18069786
[TBL] [Abstract][Full Text] [Related]
20. [Simultaneous determination of 9 heterocyclic aromatic amine in poultry products by solid-phase extraction-high performance liquid chromatography].
Shao B; Peng Z; Yang H; Wu G; Yao Y; Wan K
Se Pu; 2011 Aug; 29(8):755-61. PubMed ID: 22128739
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
