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 *

169 related articles for article (PubMed ID: 26859433)

  • 1. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.
    Zeng M; Li Y; He Z; Qin F; Chen J
    Meat Sci; 2016 Jun; 116():50-7. PubMed ID: 26859433
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.
    Zeng M; Zhang M; He Z; Qin F; Tao G; Zhang S; Gao Y; Chen J
    Food Chem; 2017 Apr; 221():404-411. PubMed ID: 27979221
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.
    Zeng M; He Z; Zheng Z; Qin F; Tao G; Zhang S; Gao Y; Chen J
    J Agric Food Chem; 2014 Oct; 62(40):9908-15. PubMed ID: 25229184
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC-MS/MS and multivariate statistical analysis.
    Xue C; He Z; Qin F; Chen J; Zeng M
    Food Res Int; 2020 Sep; 135():109299. PubMed ID: 32527489
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
    Li Y; Quan W; Wang J; He Z; Qin F; Wang Z; Zeng M; Chen J
    Food Chem; 2021 Jun; 347():128996. PubMed ID: 33508588
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.
    Li Y; He J; Quan W; He Z; Qin F; Tao G; Wang Z; Zeng M; Chen J
    Food Chem; 2020 Oct; 326():127016. PubMed ID: 32428855
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.
    Jamali MA; Zhang Y; Teng H; Li S; Wang F; Peng Z
    Molecules; 2016 Jan; 21(2):173. PubMed ID: 26840288
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS.
    Chen J; He Z; Qin F; Chen J; Zeng M
    J Agric Food Chem; 2017 Jun; 65(22):4493-4499. PubMed ID: 28513160
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.
    Zeng M; Wang J; Zhang M; Chen J; He Z; Qin F; Xu Z; Cao D; Chen J
    Food Chem; 2018 Jan; 239():111-118. PubMed ID: 28873528
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Shrimp as a substantial source of carcinogenic heterocyclic amines.
    Khan MR; Azam M
    Food Res Int; 2021 Feb; 140():109977. PubMed ID: 33648212
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.
    Unal K; Karakaya M; Oz F
    J Sci Food Agric; 2018 Jan; 98(2):719-725. PubMed ID: 28671272
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
    Gibis M; Weiss J
    J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
    Solyakov A; Skog K; Jägerstad M
    Food Chem Toxicol; 1999 Jan; 37(1):1-11. PubMed ID: 10069477
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
    Knize MG; Dolbeare FA; Carroll KL; Moore DH; Felton JS
    Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties.
    de Moura Neves-Gonçalves T; Pinto E; Viegas O; Braga ARC; de Souza Mesquita LM; Ferreira IMPLVO; García-Jares C; De Rosso VV; Domene SMÁ
    Food Chem; 2025 Jan; 462():141015. PubMed ID: 39216375
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.