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 *

216 related articles for article (PubMed ID: 27979221)

  • 1. 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]  

  • 2. 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]  

  • 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. 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]  

  • 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 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties.
    Sabally K; Sleno L; Jauffrit JA; Iskandar MM; Kubow S
    Meat Sci; 2016 Jul; 117():57-62. PubMed ID: 26946477
    [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. 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]  

  • 19. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.
    Skog K; Augustsson K; Steineck G; Stenberg M; Jägerstad M
    Food Chem Toxicol; 1997 Jun; 35(6):555-65. PubMed ID: 9225013
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.