These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
288 related articles for article (PubMed ID: 17988088)
1. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. Gibis M J Agric Food Chem; 2007 Dec; 55(25):10240-7. PubMed ID: 17988088 [TBL] [Abstract][Full Text] [Related]
2. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. Gibis M; Weiss J Meat Sci; 2010 Aug; 85(4):735-42. PubMed ID: 20418021 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties. Rounds L; Havens CM; Feinstein Y; Friedman M; Ravishankar S J Agric Food Chem; 2012 Apr; 60(14):3792-9. PubMed ID: 22397498 [TBL] [Abstract][Full Text] [Related]
5. Mutagenic activity and heterocyclic amine content of the human diet. Knize MG; Dolbeare FA; Cunningham PL; Felton JS Princess Takamatsu Symp; 1995; 23():30-8. PubMed ID: 8844793 [TBL] [Abstract][Full Text] [Related]
6. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast. Busquets R; Puignou L; Galceran MT; Skog K J Agric Food Chem; 2006 Oct; 54(21):8376-84. PubMed ID: 17032054 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Gibis M; Weiss J Food Chem; 2012 Sep; 134(2):766-74. PubMed ID: 23107689 [TBL] [Abstract][Full Text] [Related]
10. Inhibitory effect of fruit extracts on the formation of heterocyclic amines. Cheng KW; Wu Q; Zheng ZP; Peng X; Simon JE; Chen F; Wang M J Agric Food Chem; 2007 Dec; 55(25):10359-65. PubMed ID: 18004801 [TBL] [Abstract][Full Text] [Related]
11. Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef. Viegas O; Amaro LF; Ferreira IM; Pinho O J Agric Food Chem; 2012 Jun; 60(24):6235-40. PubMed ID: 22642699 [TBL] [Abstract][Full Text] [Related]
12. Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties. Shin HS; Park H; Park D J Agric Food Chem; 2003 Nov; 51(23):6726-30. PubMed ID: 14582967 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Balogh Z; Gray JI; Gomaa EA; Booren AM Food Chem Toxicol; 2000 May; 38(5):395-401. PubMed ID: 10762724 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Heterocyclic aromatic amines in human urine following a fried meat meal. Reistad R; Rossland OJ; Latva-Kala KJ; Rasmussen T; Vikse R; Becher G; Alexander J Food Chem Toxicol; 1997; 35(10-11):945-55. PubMed ID: 9463528 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. Formation and mitigation of heterocyclic aromatic amines in fried pork. Zhang Y; Yu C; Mei J; Wang S Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(9):1501-7. PubMed ID: 23862679 [TBL] [Abstract][Full Text] [Related]
20. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS. Chen J; He Z; Qin F; Chen J; Zeng M J Agric Food Chem; 2017 Jun; 65(22):4493-4499. PubMed ID: 28513160 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]