269 related articles for article (PubMed ID: 10069477)
41. Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.
Yao Y; Peng ZQ; Shao B; Wan KH; Wang FL; Zhang YW; Li JK; Hui T
Poult Sci; 2013 Nov; 92(11):3017-25. PubMed ID: 24135607
[TBL] [Abstract][Full Text] [Related]
42. Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.
Jautz U; Gibis M; Morlock GE
J Agric Food Chem; 2008 Jun; 56(12):4311-9. PubMed ID: 18505265
[TBL] [Abstract][Full Text] [Related]
43. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.
Khan MR
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(3):307-14. PubMed ID: 25589062
[TBL] [Abstract][Full Text] [Related]
44. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
Johansson MA; Jägerstad M
Carcinogenesis; 1994 Aug; 15(8):1511-8. PubMed ID: 8055627
[TBL] [Abstract][Full Text] [Related]
45. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.
Layton DW; Bogen KT; Knize MG; Hatch FT; Johnson VM; Felton JS
Carcinogenesis; 1995 Jan; 16(1):39-52. PubMed ID: 7834804
[TBL] [Abstract][Full Text] [Related]
46. Formation of heterocyclic amines in a model system during heating.
Chen BH; Meng CN
J Food Prot; 1999 Dec; 62(12):1445-50. PubMed ID: 10606149
[TBL] [Abstract][Full Text] [Related]
47. Metabolism of Foodborne Heterocyclic Aromatic Amines by Lactobacillus reuteri DSM 20016.
Beer F; Urbat F; Steck J; Huch M; Bunzel D; Bunzel M; Kulling SE
J Agric Food Chem; 2017 Aug; 65(32):6797-6811. PubMed ID: 28679205
[TBL] [Abstract][Full Text] [Related]
48. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
[TBL] [Abstract][Full Text] [Related]
49. Species and sex differences in genotoxicity of heterocyclic amine pyrolysis and cooking products in the hepatocyte primary culture/DNA repair test using rat, mouse, and hamster hepatocytes.
Yoshimi N; Sugie S; Iwata H; Mori H; Williams GM
Environ Mol Mutagen; 1988; 12(1):53-64. PubMed ID: 3383840
[TBL] [Abstract][Full Text] [Related]
50. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Persson E; Sjöholm I; Skog K
J Agric Food Chem; 2003 Jul; 51(15):4472-7. PubMed ID: 12848528
[TBL] [Abstract][Full Text] [Related]
51. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
Tengilimoglu-Metin MM; Hamzalioglu A; Gokmen V; Kizil M
Food Res Int; 2017 Sep; 99(Pt 1):586-595. PubMed ID: 28784521
[TBL] [Abstract][Full Text] [Related]
52. Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system.
Johansson MA; Fay LB; Gross GA; Olsson K; Jägerstad M
Carcinogenesis; 1995 Oct; 16(10):2553-60. PubMed ID: 7586166
[TBL] [Abstract][Full Text] [Related]
53. Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation.
Rosales-Conrado N; León-Gonzáles ME; Pérez-Arribas LV; Polo-Díez LM
Anal Bioanal Chem; 2008 Jun; 391(4):1433-42. PubMed ID: 18239910
[TBL] [Abstract][Full Text] [Related]
54. Synergistic enhancement of hepatic foci development by combined treatment of rats with 10 heterocyclic amines at low doses.
Hasegawa R; Miyata E; Futakuchi M; Hagiwara A; Nagao M; Sugimura T; Ito N
Carcinogenesis; 1994 May; 15(5):1037-41. PubMed ID: 8200065
[TBL] [Abstract][Full Text] [Related]
55. Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking.
Teng H; Chen Y; Lin X; Lv Q; Chai TT; Wong FC; Chen L; Xiao J
Food Chem Toxicol; 2019 Jul; 129():138-143. PubMed ID: 31034934
[TBL] [Abstract][Full Text] [Related]
56. Lack of formation of heterocyclic amines in fumes from frying French fries.
Hsu HY; Inbaraj BS; Chen BH
J Food Prot; 2006 Sep; 69(9):2230-6. PubMed ID: 16995529
[TBL] [Abstract][Full Text] [Related]
57. Optimized HPLC method for analysis of polar and nonpolar heterocyclic amines in cooked meat products.
Gibis M
J AOAC Int; 2009; 92(3):715-24. PubMed ID: 19610359
[TBL] [Abstract][Full Text] [Related]
58. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.
Gross GA; Philippossian G; Aeschbacher HU
Carcinogenesis; 1989 Jul; 10(7):1175-82. PubMed ID: 2661043
[TBL] [Abstract][Full Text] [Related]
59. Ultimate forms of mutagenic and carcinogenic heterocyclic amines produced by pyrolysis.
Nagao M; Fujita Y; Wakabayashi K; Sugimura T
Biochem Biophys Res Commun; 1983 Jul; 114(2):626-31. PubMed ID: 6349633
[TBL] [Abstract][Full Text] [Related]
60. Carcinogenicity of heterocyclic amines for the pancreatic duct epithelium in hamsters.
Yoshimoto M; Tsutsumi M; Iki K; Sasaki Y; Tsujiuchi T; Sugimura T; Wakabayashi K; Konishi Y
Cancer Lett; 1999 Sep; 143(2):235-9. PubMed ID: 10503910
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]