158 related articles for article (PubMed ID: 33956955)
21. 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]
22. 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]
23. 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]
24. Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products.
Chen Y; Xi J; Chen ZN; Fu Y
J Food Prot; 2022 Aug; 85(8):1107-1113. PubMed ID: 35666603
[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. 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]
27. 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]
28. Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary.
Puangsombat K; Smith JS
J Food Sci; 2010 Mar; 75(2):T40-7. PubMed ID: 20492265
[TBL] [Abstract][Full Text] [Related]
29. Heterocyclic amine content in fast-food meat products.
Knize MG; Sinha R; Rothman N; Brown ED; Salmon CP; Levander OA; Cunningham PL; Felton JS
Food Chem Toxicol; 1995 Jul; 33(7):545-51. PubMed ID: 7628789
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.
Overvik E; Kleman M; Berg I; Gustafsson JA
Carcinogenesis; 1989 Dec; 10(12):2293-301. PubMed ID: 2591018
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. 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]
36. 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]
37. 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]
38. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.
Knize MG; Salmon CP; Hopmans EC; Felton JS
J Chromatogr A; 1997 Feb; 763(1-2):179-85. PubMed ID: 9129321
[TBL] [Abstract][Full Text] [Related]
39. Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.
Sinha R; Kulldorff M; Chow WH; Denobile J; Rothman N
Cancer Epidemiol Biomarkers Prev; 2001 May; 10(5):559-62. PubMed ID: 11352869
[TBL] [Abstract][Full Text] [Related]
40. A Prospective Pooled Analysis of Meat Mutagens and Colorectal Adenoma and Cancer in the US and EPIC Studies: Findings with an Emphasis on Improving Exposure Measurements.
Nguyen LC; Nguyen BT; Le NT
Asian Pac J Cancer Prev; 2022 Jul; 23(7):2215-2224. PubMed ID: 35901325
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
