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 *

201 related articles for article (PubMed ID: 33642001)

  • 1. Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis.
    Yan Y; You FH; Zeng MM; Chen J; Huang JJ; Jiang J
    Food Res Int; 2021 Mar; 141():110134. PubMed ID: 33642001
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time.
    Wang B; Li H; Huang Z; Kong B; Liu Q; Wang H; Xu M; Xia X
    Meat Sci; 2021 Jun; 176():108457. PubMed ID: 33618127
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
    Tengilimoglu-Metin MM; Hamzalioglu A; Gokmen V; Kizil M
    Food Res Int; 2017 Sep; 99(Pt 1):586-595. PubMed ID: 28784521
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork.
    Li W; Wan X; Chen C; Guo Y; Jiao Y; He Z; Chen J; Li J; Yan Y
    Meat Sci; 2023 Oct; 204():109236. PubMed ID: 37339566
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
    Tengilimoglu-Metin MM; Kizil M
    Meat Sci; 2017 Dec; 134():68-75. PubMed ID: 28763698
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism.
    Yan Y; Zhou YQ; Huang JJ; Wan X; Zeng MM; Chen J; Li WW; Jiang J
    Food Chem; 2022 Feb; 369():130978. PubMed ID: 34500209
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time.
    Yao G; Zhou Y; Li Z; Ma Q
    Food Chem; 2023 Mar; 405(Pt A):134822. PubMed ID: 36371838
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
    Kim S; Lee KG
    J Toxicol Environ Health A; 2010; 73(21-22):1599-609. PubMed ID: 20954084
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking.
    Teng H; Chen Y; Lin X; Lv Q; Chai TT; Wong FC; Chen L; Xiao J
    Food Chem Toxicol; 2019 Jul; 129():138-143. PubMed ID: 31034934
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork.
    Wan X; Li D; Lu J; Yan Y; He Z; Chen J; Jiao Y; Li J; Li W
    Food Chem; 2023 May; 408():135159. PubMed ID: 36549165
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.
    Yang D; He Z; Gao D; Qin F; Deng S; Wang P; Xu X; Chen J; Zeng M
    Food Chem; 2019 Mar; 276():195-201. PubMed ID: 30409584
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.