449 related articles for article (PubMed ID: 22128739)
1. [Simultaneous determination of 9 heterocyclic aromatic amine in poultry products by solid-phase extraction-high performance liquid chromatography].
Shao B; Peng Z; Yang H; Wu G; Yao Y; Wan K
Se Pu; 2011 Aug; 29(8):755-61. PubMed ID: 22128739
[TBL] [Abstract][Full Text] [Related]
2. [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]
3. [Determination of 10 heterocyclic aromatic amines in beef jerky by high performance liquid chromatography].
Wan K; Peng Z; Shao B; Yao Y; Shi J
Se Pu; 2012 Mar; 30(3):285-91. PubMed ID: 22715695
[TBL] [Abstract][Full Text] [Related]
4. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
Szterk A
Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Clean-up procedures for the analysis of heterocyclic aromatic amines (aminoazaarenes) from heat-treated meat samples.
Janoszka B; Blaszczyk U; Warzecha L; Strózyk M; Damasiewicz-Bodzek A; Bodzek D
J Chromatogr A; 2001 Dec; 938(1-2):155-65. PubMed ID: 11771835
[TBL] [Abstract][Full Text] [Related]
9. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
Solyakov A; Skog K; Jägerstad M
Food Chem Toxicol; 1999 Jan; 37(1):1-11. PubMed ID: 10069477
[TBL] [Abstract][Full Text] [Related]
10. Acrylamide-modified graphene for online micro-solid-phase extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic amines in food samples.
Zhang Q; Li G; Xiao X
Talanta; 2015 Jan; 131():127-35. PubMed ID: 25281083
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. Analysis of heterocyclic amines and beta-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea.
Back YM; Lee JH; Shin HS; Lee KG
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar; 26(3):298-305. PubMed ID: 19680902
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Formation of heterocyclic amines during cooking of duck meat.
Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
