231 related articles for article (PubMed ID: 28671272)
21. 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]
22. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
Wakabayashi K; Kim IS; Kurosaka R; Yamaizumi Z; Ushiyama H; Takahashi M; Koyota S; Tada A; Nukaya H; Goto S
Princess Takamatsu Symp; 1995; 23():39-49. PubMed ID: 8844794
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. 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]
25. 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]
26. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.
Oz F; Seyyar E
J Agric Food Chem; 2016 Apr; 64(15):3070-82. PubMed ID: 27029998
[TBL] [Abstract][Full Text] [Related]
27. Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties.
Dundar A; Sarıçoban C; Yılmaz MT
Meat Sci; 2012 Jul; 91(3):325-33. PubMed ID: 22405910
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
Johansson MA; Fredholm L; Bjerne I; Jägerstad M
Food Chem Toxicol; 1995 Dec; 33(12):993-1004. PubMed ID: 8847005
[TBL] [Abstract][Full Text] [Related]
30. Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.
Puangsombat K; Jirapakkul W; Smith JS
J Food Sci; 2011 Oct; 76(8):T174-80. PubMed ID: 21913920
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
Jinap S; Mohd-Mokhtar MS; Farhadian A; Hasnol ND; Jaafar SN; Hajeb P
Meat Sci; 2013 Jun; 94(2):202-7. PubMed ID: 23501251
[TBL] [Abstract][Full Text] [Related]
33. Aryl hydrocarbon receptor activation and CYP1A induction by cooked food-derived carcinogenic heterocyclic amines in human HepG2 cell lines.
Sekimoto M; Sumi H; Hosaka T; Umemura T; Nishikawa A; Degawa M
Food Chem Toxicol; 2016 Nov; 97():256-264. PubMed ID: 27644595
[TBL] [Abstract][Full Text] [Related]
34. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
Johansson MA; Jägerstad M
Carcinogenesis; 1994 Aug; 15(8):1511-8. PubMed ID: 8055627
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 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]
37. Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.
Bazié BSR; Bougma A; Séré A; Ouilly JT; Sangaré H; Kabré E; Savadogo A; Hounhouigan DJ; Scippo ML; Bassole IHN
PLoS One; 2022; 17(12):e0278712. PubMed ID: 36584044
[TBL] [Abstract][Full Text] [Related]
38. Selective dopaminergic neurotoxicity of three heterocyclic amine subclasses in primary rat midbrain neurons.
Cruz-Hernandez A; Agim ZS; Montenegro PC; McCabe GP; Rochet JC; Cannon JR
Neurotoxicology; 2018 Mar; 65():68-84. PubMed ID: 29408373
[TBL] [Abstract][Full Text] [Related]
39. Influence of lignification and feruloylation of maize cell walls on the adsorption of heterocyclic aromatic amines.
Funk C; Weber P; Thilker J; Grabber JH; Steinhart H; Bunzel M
J Agric Food Chem; 2006 Mar; 54(5):1860-7. PubMed ID: 16506845
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
