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 *

198 related articles for article (PubMed ID: 22762996)

  • 41. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat.
    Omojola AB; Ahmed SA; Attoh-Kotoku V; Wogar GS
    J Sci Food Agric; 2015 Jan; 95(1):98-102. PubMed ID: 24723485
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat.
    Gumus D; Kizil M
    Br Poult Sci; 2023 Feb; 64(1):56-62. PubMed ID: 36129064
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure.
    Toribio F; Busquets R; Puignou L; Galceran MT
    Food Chem Toxicol; 2007 Apr; 45(4):667-75. PubMed ID: 17141386
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness.
    Özsaraç N; Kolsarici N; Demirok Soncu E; Haskaraca G
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Feb; 36(2):225-235. PubMed ID: 30650036
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.
    García-Lomillo J; Viegas O; Gonzalez-SanJose ML; Ferreira IM
    Meat Sci; 2017 Mar; 125():10-15. PubMed ID: 27871036
    [TBL] [Abstract][Full Text] [Related]  

  • 47. 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]  

  • 48. Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.
    Chen J; He Z; Qin F; Chen J; Cao D; Guo F; Zeng M
    Food Funct; 2017 Nov; 8(11):3938-3950. PubMed ID: 28933794
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
    Randel G; Balzer M; Grupe S; Drusch S; Kaina B; Platt KL; Schwarz K
    Food Chem Toxicol; 2007 Nov; 45(11):2245-53. PubMed ID: 17619072
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.
    Knize MG; Salmon CP; Pais P; Felton JS
    Adv Exp Med Biol; 1999; 459():179-93. PubMed ID: 10335376
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.
    Salmon CP; Knize MG; Panteleakos FN; Wu RW; Nelson DO; Felton JS
    J Natl Cancer Inst; 2000 Nov; 92(21):1773-8. PubMed ID: 11058620
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat.
    Knize MG; Felton JS
    Nutr Rev; 2005 May; 63(5):158-65. PubMed ID: 15971410
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties.
    Hidalgo FJ; Zamora R
    Food Chem; 2023 Nov; 425():136505. PubMed ID: 37276668
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Rapid biomonitoring of heterocyclic aromatic amines in human urine by tandem solvent solid phase extraction liquid chromatography electrospray ionization mass spectrometry.
    Holland RD; Taylor J; Schoenbachler L; Jones RC; Freeman JP; Miller DW; Lake BG; Gooderham NJ; Turesky RJ
    Chem Res Toxicol; 2004 Aug; 17(8):1121-36. PubMed ID: 15310244
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective.
    Savaş A; Oz E; Oz F
    Food Chem; 2021 Sep; 355():129646. PubMed ID: 33892412
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 10.