BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

249 related articles for article (PubMed ID: 23501251)

  • 1. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
    Jinap S; Mohd-Mokhtar MS; Farhadian A; Hasnol ND; Jaafar SN; Hajeb P
    Meat Sci; 2013 Jun; 94(2):202-7. PubMed ID: 23501251
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Predictors of dietary heterocyclic amine intake in three prospective cohorts.
    Byrne C; Sinha R; Platz EA; Giovannucci E; Colditz GA; Hunter DJ; Speizer FE; Willett WC
    Cancer Epidemiol Biomarkers Prev; 1998 Jun; 7(6):523-9. PubMed ID: 9641497
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
    Lynch AM; Knize MG; Boobis AR; Gooderham NJ; Davies DS; Murray S
    Cancer Res; 1992 Nov; 52(22):6216-23. PubMed ID: 1423264
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E; Oz F
    J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
    Ahmad Kamal NH; Selamat J; Sanny M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):848-869. PubMed ID: 29334335
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP; Knize MG; Felton JS
    Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.