BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

682 related articles for article (PubMed ID: 15826085)

  • 21. Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes.
    Warzecha L; Janoszka B; Błaszczyk U; Strózyk M; Bodzek D; Dobosz C
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):95-106. PubMed ID: 15036001
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. 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]  

  • 24. Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry.
    Guy PA; Gremaud E; Richoz J; Turesky RJ
    J Chromatogr A; 2000 Jun; 883(1-2):89-102. PubMed ID: 10910203
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. A comprehensive approach to the profiling of the cooked meat carcinogens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, and their metabolites in human urine.
    Gu D; McNaughton L; Lemaster D; Lake BG; Gooderham NJ; Kadlubar FF; Turesky RJ
    Chem Res Toxicol; 2010 Apr; 23(4):788-801. PubMed ID: 20192249
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.
    Calbiani F; Careri M; Elviri L; Mangia A; Zagnoni I
    Food Addit Contam; 2007 Aug; 24(8):833-41. PubMed ID: 17613070
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. 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]  

  • 30. [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]  

  • 31. Urinary excretion of unmetabolized and phase II conjugates of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in humans: relationship to cytochrome P4501A2 and N-acetyltransferase activity.
    Stillwell WG; Kidd LC; Wishnok JS; Tannenbaum SR; Sinha R
    Cancer Res; 1997 Aug; 57(16):3457-64. PubMed ID: 9270013
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Quantitative determination of heterocyclic amines in food products.
    Gross GA; Fay L
    Princess Takamatsu Symp; 1995; 23():20-9. PubMed ID: 8844792
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. 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]  

  • 35. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.
    Salmon CP; Knize MG; Felton JS; Zhao B; Seow A
    Food Chem Toxicol; 2006 Apr; 44(4):484-92. PubMed ID: 16226366
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats.
    Turesky RJ
    Toxicol Lett; 2007 Feb; 168(3):219-27. PubMed ID: 17174486
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.
    Busquets R; Bordas M; Toribio F; Puignou L; Galceran MT
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):79-86. PubMed ID: 15035999
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Preparation of a Broad-Spectrum Heterocyclic Aromatic Amines (HAAs) Antibody and Its Application in Detection of Eight HAAs in Heat Processed Meat.
    Sheng W; Zhang B; Zhao Q; Wang S; Zhang Y
    J Agric Food Chem; 2020 Dec; 68(52):15501-15508. PubMed ID: 33326242
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 35.