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 *

174 related articles for article (PubMed ID: 25752091)

  • 1. [[Advances on sample pretreatment and analytical method for the analysis heterocyclic amines in meat products]].
    Zhang Q; Xiao X; Li G
    Se Pu; 2014 Sep; 32(9):975-80. PubMed ID: 25752091
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
    Skog K; Solyakov A; Arvidsson P; Jägerstad M
    J Chromatogr A; 1998 Apr; 803(1-2):227-33. PubMed ID: 9604333
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Comparison of different commercial solid-phase extraction cartridges used to extract heterocyclic amines from a lyophilised meat extract.
    Toribio F; Moyano E; Puignou L; Galceran MT
    J Chromatogr A; 2000 Jun; 880(1-2):101-12. PubMed ID: 10890514
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry.
    Guy PA; Gremaud E; Richoz J; Turesky RJ
    J Chromatogr A; 2000 Jun; 883(1-2):89-102. PubMed ID: 10910203
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Determination of 14 heterocyclic aromatic amines in meat products using solid-phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry.
    Zhang Y; Wu WJ; Zhou WE; Ren ZQ; Feng XS; Zhang F
    J Sep Sci; 2020 Apr; 43(7):1372-1381. PubMed ID: 31944578
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Chromatographic methods for the analysis of heterocyclic amine food mutagens/carcinogens.
    Knize MG; Felton JS; Gross GA
    J Chromatogr; 1992 Oct; 624(1-2):253-65. PubMed ID: 1494008
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Liquid chromatography-atmospheric-pressure chemical ionization mass spectrometry as a routine method for the analysis of mutagenic amines in beef extracts.
    Pais P; Moyano E; Puignou L; Galceran MT
    J Chromatogr A; 1997 Aug; 778(1-2):207-18. PubMed ID: 9299734
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Methods for the determination of mutagenic heterocyclic amines and their applications in environmental analysis.
    Kataoka H
    J Chromatogr A; 1997 Jul; 774(1-2):121-42. PubMed ID: 9253188
    [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. Formation of heterocyclic amines during meat extract processing and cooking.
    Aeschbacher HU
    Adv Exp Med Biol; 1991; 289():107-13. PubMed ID: 1897385
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia.
    Rizwan Khan M; Naushad M; Abdullah Alothman Z
    Sci Rep; 2017 May; 7(1):1707. PubMed ID: 28490740
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Quantitative determination of heterocyclic amines in food products.
    Gross GA; Fay L
    Princess Takamatsu Symp; 1995; 23():20-9. PubMed ID: 8844792
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Heterocyclic amines: new mutagens and carcinogens in cooked foods.
    Sugimura T; Wakabayashi K
    Adv Exp Med Biol; 1991; 283():569-78. PubMed ID: 2069025
    [No Abstract]   [Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.