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 *

687 related articles for article (PubMed ID: 22129588)

  • 1. 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]  

  • 2. Heterocyclic amine content in commercial ready to eat meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2011 Jun; 88(2):227-33. PubMed ID: 21242037
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
    Wakabayashi K; Kim IS; Kurosaka R; Yamaizumi Z; Ushiyama H; Takahashi M; Koyota S; Tada A; Nukaya H; Goto S
    Princess Takamatsu Symp; 1995; 23():39-49. PubMed ID: 8844794
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Dietary exposure to heterocyclic amines in a Chinese population.
    Wong KY; Su J; Knize MG; Koh WP; Seow A
    Nutr Cancer; 2005; 52(2):147-55. PubMed ID: 16201846
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A; Skog K
    Food Chem Toxicol; 2002 Aug; 40(8):1205-11. PubMed ID: 12067585
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studies.
    Vangnai K; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2014 Oct; 98(2):88-93. PubMed ID: 24906186
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
    Skog K; Steineck G; Augustsson K; Jägerstad M
    Carcinogenesis; 1995 Apr; 16(4):861-7. PubMed ID: 7728968
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.
    Jahurul MH; Jinap S; Ang SJ; Abdul-Hamid A; Hajeb P; Lioe HN; Zaidul IS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Aug; 27(8):1060-71. PubMed ID: 20589547
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Airborne mutagens produced by frying beef, pork and a soy-based food.
    Thiébaud HP; Knize MG; Kuzmicky PA; Hsieh DP; Felton JS
    Food Chem Toxicol; 1995 Oct; 33(10):821-8. PubMed ID: 7590526
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 35.