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.
276 related articles for article (PubMed ID: 28188647)
1. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine). Wang P; Hong Y; Ke W; Hu X; Chen F J Sci Food Agric; 2017 Sep; 97(12):3967-3978. PubMed ID: 28188647 [TBL] [Abstract][Full Text] [Related]
2. Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods. Lan CM; Chen BH Food Chem Toxicol; 2002 Jul; 40(7):989-1000. PubMed ID: 12065221 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. [Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extraction-high performance liquid chromatography]. Guo H; Pan H; Wang Z; Chen L; Zhang D Se Pu; 2012 Oct; 30(10):1074-80. PubMed ID: 23383498 [TBL] [Abstract][Full Text] [Related]
5. 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]
7. 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]
8. Preparation of a Broad-Spectrum Heterocyclic Aromatic Amines (HAAs) Antibody and Its Application in Detection of Eight HAAs in Heat Processed Meat. Sheng W; Zhang B; Zhao Q; Wang S; Zhang Y J Agric Food Chem; 2020 Dec; 68(52):15501-15508. PubMed ID: 33326242 [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. 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]
11. Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef. Nerurkar PV; Le Marchand L; Cooney RV Nutr Cancer; 1999; 34(2):147-52. PubMed ID: 10578481 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Alam Shah S; Selamat J; Haque Akanda MJ; Sanny M; Khatib A Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):870-881. PubMed ID: 29448903 [TBL] [Abstract][Full Text] [Related]
16. Formation and mitigation of heterocyclic aromatic amines in fried pork. Zhang Y; Yu C; Mei J; Wang S Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(9):1501-7. PubMed ID: 23862679 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. [Simultaneous determination of 9 heterocyclic aromatic amine in poultry products by solid-phase extraction-high performance liquid chromatography]. Shao B; Peng Z; Yang H; Wu G; Yao Y; Wan K Se Pu; 2011 Aug; 29(8):755-61. PubMed ID: 22128739 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]