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 *

44 related articles for article (PubMed ID: 33667919)

  • 1. Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages.
    Cheng YQ; Leible M; Rigling M; Weiss J; Zhang YY; Gibis M
    Food Res Int; 2024 Aug; 190():114633. PubMed ID: 38945584
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation.
    Guzel B; Gumus D; Kizil M
    J Sci Food Agric; 2024 Aug; 104(10):5826-5833. PubMed ID: 38407784
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.
    Yoon H; Jung MY; Choi SH; Chun SH; Lee J; Moon B; Lee KW
    Food Sci Biotechnol; 2024 Jul; 33(10):2399-2415. PubMed ID: 39145124
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment.
    Sahin S; Ulusoy HI; Alemdar S; Erdogan S; Agaoglu S
    Food Sci Anim Resour; 2020 Sep; 40(5):675-688. PubMed ID: 32968721
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms.
    Zhang CX; Wang XH; Xue CY; Chen Y; Zhang ZN; Ma YX; Wang XD; Liu HM; Zeng MM
    Food Chem; 2024 Oct; 456():140003. PubMed ID: 38876064
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation.
    Xu X; Liu X; Wang S; Zou Y; Zhang J; Liang L; Wen C; Li Y; Xu X; He X; Liu G; Xu X
    J Hazard Mater; 2024 Mar; 465():133374. PubMed ID: 38160552
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Understanding the heterocyclic aromatic amines: An overview and recent findings.
    Aoudeh E; Oz E; Oz F
    Adv Food Nutr Res; 2024; 110():1-66. PubMed ID: 38906585
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality.
    Sumer G; Oz F
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048195
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Protection of Mono and Polyunsaturated Fatty Acids from Grapeseed Oil by Spray Drying Using Green Biopolymers as Wall Material.
    Sánchez-Osorno DM; Caicedo Paz AV; López-Jaramillo MC; Villa AL; Martínez-Galán JP
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553695
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states.
    Li S; Zhang D; Xiang C; Ge Y; Liu H; Zheng X; Chen L; Wang Z
    Food Chem X; 2023 Mar; 17():100523. PubMed ID: 36478710
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi.
    Bai S; You L; Wang Y; Luo R
    Front Nutr; 2022; 9():925208. PubMed ID: 35811981
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
    Oz F; Oz E; Aoudeh E; Abd El-Aty AM; Zeng M; Varzakas T
    Foods; 2021 May; 10(6):. PubMed ID: 34072697
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
    Oz E
    PLoS One; 2019; 14(8):e0221680. PubMed ID: 31454384
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
    Ahmad Kamal NH; Selamat J; Sanny M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):848-869. PubMed ID: 29334335
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review.
    Bulanda S; Janoszka B
    Int J Environ Res Public Health; 2022 Apr; 19(8):. PubMed ID: 35457645
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons.
    Jakszyn P; Agudo A; Ibáñez R; García-Closas R; Pera G; Amiano P; González CA
    J Nutr; 2004 Aug; 134(8):2011-4. PubMed ID: 15284391
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 20.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 3.