BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

268 related articles for article (PubMed ID: 10069477)

  • 21. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.
    Jahurul MH; Jinap S; Ang SJ; Abdul-Hamid A; Hajeb P; Lioe HN; Zaidul IS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Aug; 27(8):1060-71. PubMed ID: 20589547
    [TBL] [Abstract][Full Text] [Related]  

  • 22. [Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extraction-high performance liquid chromatography].
    Guo H; Pan H; Wang Z; Chen L; Zhang D
    Se Pu; 2012 Oct; 30(10):1074-80. PubMed ID: 23383498
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
    Johansson MA; Fredholm L; Bjerne I; Jägerstad M
    Food Chem Toxicol; 1995 Dec; 33(12):993-1004. PubMed ID: 8847005
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods.
    Lan CM; Chen BH
    Food Chem Toxicol; 2002 Jul; 40(7):989-1000. PubMed ID: 12065221
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Screening of molecular cell targets for carcinogenic heterocyclic aromatic amines by using CALUX® reporter gene assays.
    Steinberg P; Behnisch PA; Besselink H; Brouwer AA
    Cell Biol Toxicol; 2017 Jun; 33(3):283-293. PubMed ID: 27942899
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products.
    Gross GA; Grüter A
    J Chromatogr; 1992 Feb; 592(1-2):271-8. PubMed ID: 1583097
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
    Knize MG; Dolbeare FA; Carroll KL; Moore DH; Felton JS
    Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
    Gibis M; Weiss J
    J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.
    Knize MG; Salmon CP; Hopmans EC; Felton JS
    J Chromatogr A; 1997 Feb; 763(1-2):179-85. PubMed ID: 9129321
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak.
    Oz F; Yuzer MO
    Food Chem; 2016 Jul; 203():59-66. PubMed ID: 26948589
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ; Wang GY; Xu XL; Zhou GH
    Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
    Gross GA
    Carcinogenesis; 1990 Sep; 11(9):1597-603. PubMed ID: 2401050
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography.
    Oz F
    Food Chem; 2011 Jun; 126(4):2010-6. PubMed ID: 25213991
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Activation of mutagenic and carcinogenic heterocyclic amines by S-9 from the liver of a rhesus monkey.
    Ishida Y; Negishi C; Umemoto A; Fujita Y; Sato S; Sugimura T; Thorgeirsson SS; Adamson RH
    Toxicol In Vitro; 1987; 1(1):45-8. PubMed ID: 20702378
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Heterocyclic aromatic amines induce DNA strand breaks and cell transformation.
    Pfau W; Martin FL; Cole KJ; Venitt S; Phillips DH; Grover PL; Marquardt H
    Carcinogenesis; 1999 Apr; 20(4):545-51. PubMed ID: 10223180
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts.
    Galceran MT; Pais P; Puignou L
    J Chromatogr A; 1996 Jan; 719(1):203-12. PubMed ID: 8589829
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
    Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Binding activity of natto (a fermented food) and Bacillus natto isolates to mutagenic-carcinogenic heterocyclic amines.
    Rajendran R; Ohta Y
    Can J Microbiol; 2001 Oct; 47(10):935-42. PubMed ID: 11718547
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Aryl hydrocarbon receptor activation and CYP1A induction by cooked food-derived carcinogenic heterocyclic amines in human HepG2 cell lines.
    Sekimoto M; Sumi H; Hosaka T; Umemura T; Nishikawa A; Degawa M
    Food Chem Toxicol; 2016 Nov; 97():256-264. PubMed ID: 27644595
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.
    Li Y; He J; Quan W; He Z; Qin F; Tao G; Wang Z; Zeng M; Chen J
    Food Chem; 2020 Oct; 326():127016. PubMed ID: 32428855
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.