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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

284 related articles for article (PubMed ID: 17988088)

  • 21. The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy.
    Śnieżek E; Szumska M; Nowak A; Janoszka B
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2022 Jan; 39(1):35-51. PubMed ID: 34732105
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil.
    Rounds L; Havens CM; Feinstein Y; Friedman M; Ravishankar S
    Meat Sci; 2013 Aug; 94(4):461-7. PubMed ID: 23624435
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.
    Zeng M; He Z; Zheng Z; Qin F; Tao G; Zhang S; Gao Y; Chen J
    J Agric Food Chem; 2014 Oct; 62(40):9908-15. PubMed ID: 25229184
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.
    Gibis M; Weiss J
    Food Chem; 2017 Aug; 229():828-836. PubMed ID: 28372250
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
    Peters U; Sinha R; Bell DA; Rothman N; Grant DJ; Watson MA; Kulldorff M; Brooks LR; Warren SH; DeMarini DM
    Environ Mol Mutagen; 2004; 43(1):53-74. PubMed ID: 14743346
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.
    Gross GA; Turesky RJ; Fay LB; Stillwell WG; Skipper PL; Tannenbaum SR
    Carcinogenesis; 1993 Nov; 14(11):2313-8. PubMed ID: 8242861
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef.
    Nerurkar PV; Le Marchand L; Cooney RV
    Nutr Cancer; 1999; 34(2):147-52. PubMed ID: 10578481
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
    Keşkekoğlu H; Uren A
    Meat Sci; 2014 Apr; 96(4):1446-51. PubMed ID: 24398004
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.
    Melo A; Viegas O; Petisca C; Pinho O; Ferreira IM
    J Agric Food Chem; 2008 Nov; 56(22):10625-32. PubMed ID: 18950185
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar).
    Costa M; Viegas O; Melo A; Petisca C; Pinho O; Ferreira IM
    J Agric Food Chem; 2009 Apr; 57(8):3173-9. PubMed ID: 19265446
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
    Tengilimoglu-Metin MM; Kizil M
    Meat Sci; 2017 Dec; 134():68-75. PubMed ID: 28763698
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
    Smith JS; Ameri F; Gadgil P
    J Food Sci; 2008 Aug; 73(6):T100-5. PubMed ID: 19241593
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.
    Busquets R; Puignou L; Galceran MT; Wakabayashi K; Skog K
    J Agric Food Chem; 2007 Oct; 55(22):9318-24. PubMed ID: 17924706
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines.
    Natale D; Gibis M; Rodriguez-Estrada MT; Weiss J
    J Agric Food Chem; 2014 Jan; 62(1):279-87. PubMed ID: 24313544
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.
    Viegas O; Moreira PS; Ferreira IM
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(3):315-23. PubMed ID: 25604939
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties.
    Cheng KW; Chen F; Wang M
    Mol Nutr Food Res; 2007 Aug; 51(8):969-76. PubMed ID: 17628877
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 15.