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 *

225 related articles for article (PubMed ID: 23972668)

  • 1. Towards models for the prediction of beef meat quality during cooking.
    Kondjoyan A; Kohler A; Realini CE; Portanguen S; Kowalski R; Clerjon S; Gatellier P; Chevolleau S; Bonny JM; Debrauwer L
    Meat Sci; 2014 Jul; 97(3):323-31. PubMed ID: 23972668
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.
    Kondjoyan A; Chevolleau S; Portanguen S; Molina J; Ikonic P; Clerjon S; Debrauwer L
    Food Chem; 2016 Dec; 213():641-646. PubMed ID: 27451229
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.
    Kondjoyan A; Oillic S; Portanguen S; Gros JB
    Meat Sci; 2013 Oct; 95(2):336-44. PubMed ID: 23747627
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
    Shabbir MA; Raza A; Anjum FM; Khan MR; Suleria HA
    Crit Rev Food Sci Nutr; 2015; 55(1):82-93. PubMed ID: 24915407
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
    Oz E
    PLoS One; 2019; 14(8):e0221680. PubMed ID: 31454384
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heterocyclic amines: occurrence and prevention in cooked food.
    Robbana-Barnat S; Rabache M; Rialland E; Fradin J
    Environ Health Perspect; 1996 Mar; 104(3):280-8. PubMed ID: 8919766
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessment of metastable atom bombardment (MAB) ionization mass spectrometry for the fast determination of heterocyclic aromatic amines in cooked meat.
    Jamin E; Chevolleau S; Touzet C; Tulliez J; Debrauwer L
    Anal Bioanal Chem; 2007 Apr; 387(8):2931-41. PubMed ID: 17333148
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time.
    Yao G; Zhou Y; Li Z; Ma Q
    Food Chem; 2023 Mar; 405(Pt A):134822. PubMed ID: 36371838
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef.
    Gumus D; Kizil M
    Meat Sci; 2022 Apr; 186():108746. PubMed ID: 35101720
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature.
    Szterk A; Waszkiewicz-Robak B
    Meat Sci; 2014 Mar; 96(3):1177-84. PubMed ID: 24334038
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
    Kim S; Lee KG
    J Toxicol Environ Health A; 2010; 73(21-22):1599-609. PubMed ID: 20954084
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
    Aaslyng MD; Duedahl-Olesen L; Jensen K; Meinert L
    Meat Sci; 2013 Jan; 93(1):85-91. PubMed ID: 22910802
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.