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 *

231 related articles for article (PubMed ID: 28671272)

  • 1. 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]  

  • 2. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E; Oz F
    J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak.
    Oz F; Yuzer MO
    Food Chem; 2016 Jul; 203():59-66. PubMed ID: 26948589
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography.
    Oz F
    Food Chem; 2011 Jun; 126(4):2010-6. PubMed ID: 25213991
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
    Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Screening of molecular cell targets for carcinogenic heterocyclic aromatic amines by using CALUX® reporter gene assays.
    Steinberg P; Behnisch PA; Besselink H; Brouwer AA
    Cell Biol Toxicol; 2017 Jun; 33(3):283-293. PubMed ID: 27942899
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A; Skog K
    Food Chem Toxicol; 2002 Aug; 40(8):1205-11. PubMed ID: 12067585
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Heterocyclic aromatic amines induce DNA strand breaks and cell transformation.
    Pfau W; Martin FL; Cole KJ; Venitt S; Phillips DH; Grover PL; Marquardt H
    Carcinogenesis; 1999 Apr; 20(4):545-51. PubMed ID: 10223180
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.
    Jahurul MH; Jinap S; Ang SJ; Abdul-Hamid A; Hajeb P; Lioe HN; Zaidul IS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Aug; 27(8):1060-71. PubMed ID: 20589547
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 12.