BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 30623446)

  • 21. 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]  

  • 22. Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu.
    Gao HH; Gao X; Kong WQ; Yuan JY; Zhang YW; Wang XD; Liu HM; Qin Z
    J Food Sci; 2024 Jun; 89(6):3759-3775. PubMed ID: 38706376
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studies.
    Vangnai K; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2014 Oct; 98(2):88-93. PubMed ID: 24906186
    [TBL] [Abstract][Full Text] [Related]  

  • 24. A novel magnetic solid-phase extraction method for detection of 14 heterocyclic aromatic amines by UPLC-MS/MS in meat products.
    Shan S; Ma Y; Sun C; Guo X; Zheng H; Xu X; Qin L; Hu J
    Food Chem; 2021 Feb; 337():127630. PubMed ID: 32791432
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
    Gibis M
    J Agric Food Chem; 2007 Dec; 55(25):10240-7. PubMed ID: 17988088
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat.
    Gumus D; Macit A; Guzel B; Tengilimoglu-Metin MM; Kizil M
    Food Sci Nutr; 2024 Jun; 12(6):4259-4268. PubMed ID: 38873469
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken.
    Hasnol ND; Jinap S; Sanny M
    Food Chem; 2014 Feb; 145():514-21. PubMed ID: 24128508
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.
    Calbiani F; Careri M; Elviri L; Mangia A; Zagnoni I
    Food Addit Contam; 2007 Aug; 24(8):833-41. PubMed ID: 17613070
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Heterocyclic amine content in commercial ready to eat meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2011 Jun; 88(2):227-33. PubMed ID: 21242037
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy.
    Śnieżek E; Szumska M; Nowak A; Janoszka B
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2022 Jan; 39(1):35-51. PubMed ID: 34732105
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
    Smith JS; Ameri F; Gadgil P
    J Food Sci; 2008 Aug; 73(6):T100-5. PubMed ID: 19241593
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats.
    Oz E
    Food Chem; 2021 Aug; 352():129378. PubMed ID: 33667919
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Analysis of heterocyclic amines in meat products by liquid chromatography - Tandem mass spectrometry.
    Jian SH; Yeh PJ; Wang CH; Chen HC; Chen SF
    J Food Drug Anal; 2019 Apr; 27(2):595-602. PubMed ID: 30987731
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.
    Viegas O; Moreira PS; Ferreira IM
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(3):315-23. PubMed ID: 25604939
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.
    Khan IA; Liu D; Yao M; Memon A; Huang J; Huang M
    Meat Sci; 2019 Jan; 147():70-81. PubMed ID: 30218955
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.
    Busquets R; Bordas M; Toribio F; Puignou L; Galceran MT
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):79-86. PubMed ID: 15035999
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Quantitative determination of heterocyclic amines in food products.
    Gross GA; Fay L
    Princess Takamatsu Symp; 1995; 23():20-9. PubMed ID: 8844792
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.