162 related articles for article (PubMed ID: 33956955)
41. Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken.
Cheng Y; Yao M; Zhu Z; Dong X; Ali Khan I; Huang J; Zhou X; Huang M; Zhou G
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Jul; 36(7):1032-1041. PubMed ID: 31100046
[TBL] [Abstract][Full Text] [Related]
42. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.
Layton DW; Bogen KT; Knize MG; Hatch FT; Johnson VM; Felton JS
Carcinogenesis; 1995 Jan; 16(1):39-52. PubMed ID: 7834804
[TBL] [Abstract][Full Text] [Related]
43. Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake.
Chen X; Jia W; Zhu L; Mao L; Zhang Y
Compr Rev Food Sci Food Saf; 2020 Jan; 19(1):124-148. PubMed ID: 33319523
[TBL] [Abstract][Full Text] [Related]
44. Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia.
Rizwan Khan M; Naushad M; Abdullah Alothman Z
Sci Rep; 2017 May; 7(1):1707. PubMed ID: 28490740
[TBL] [Abstract][Full Text] [Related]
45. Identification of seafood as an important dietary source of heterocyclic amines by chemometry and chromatography-mass spectrometry.
Khan MR; Busquets R; Saurina J; Hernández S; Puignou L
Chem Res Toxicol; 2013 Jun; 26(6):1014-22. PubMed ID: 23675611
[TBL] [Abstract][Full Text] [Related]
46. Heterocyclic amines reduce insulin-induced AKT phosphorylation and induce gluconeogenic gene expression in human hepatocytes.
Walls KM; Hong KU; Hein DW
Arch Toxicol; 2023 Jun; 97(6):1613-1626. PubMed ID: 37005939
[TBL] [Abstract][Full Text] [Related]
47. Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds.
Khan IA; Yiqun C; Zongshuai Z; Ijaz MU; Brohi SA; Ahmad MI; Shi C; Hussain M; Huang J; Huang M
J Food Sci; 2019 Jan; 84(1):192-200. PubMed ID: 30561018
[TBL] [Abstract][Full Text] [Related]
48. 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]
49. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Persson E; Sjöholm I; Skog K
J Agric Food Chem; 2003 Jul; 51(15):4472-7. PubMed ID: 12848528
[TBL] [Abstract][Full Text] [Related]
50. Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat.
Knize MG; Felton JS
Nutr Rev; 2005 May; 63(5):158-65. PubMed ID: 15971410
[TBL] [Abstract][Full Text] [Related]
51. Mammary gland carcinogenesis by food-derived heterocyclic amines and studies on the mechanisms of carcinogenesis of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).
Snyderwine EG; Venugopal M; Yu M
Mutat Res; 2002 Sep; 506-507():145-52. PubMed ID: 12351154
[TBL] [Abstract][Full Text] [Related]
52. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).
Wang P; Hong Y; Ke W; Hu X; Chen F
J Sci Food Agric; 2017 Sep; 97(12):3967-3978. PubMed ID: 28188647
[TBL] [Abstract][Full Text] [Related]
53. Mutagenic activity and heterocyclic amine content of the human diet.
Knize MG; Dolbeare FA; Cunningham PL; Felton JS
Princess Takamatsu Symp; 1995; 23():30-8. PubMed ID: 8844793
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Can creatine supplementation form carcinogenic heterocyclic amines in humans?
Pereira RT; Dörr FA; Pinto E; Solis MY; Artioli GG; Fernandes AL; Murai IH; Dantas WS; Seguro AC; Santinho MA; Roschel H; Carpentier A; Poortmans JR; Gualano B
J Physiol; 2015 Sep; 593(17):3959-71. PubMed ID: 26148133
[TBL] [Abstract][Full Text] [Related]
56. Feeding of a well-cooked beef diet containing a high heterocyclic amine content enhances colon and stomach carcinogenesis in 1,2-dimethylhydrazine-treated rats.
Pence BC; Landers M; Dunn DM; Shen CL; Miller MF
Nutr Cancer; 1998; 30(3):220-6. PubMed ID: 9631494
[TBL] [Abstract][Full Text] [Related]
57. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.
Sugimura T; Wakabayashi K; Nakagama H; Nagao M
Cancer Sci; 2004 Apr; 95(4):290-9. PubMed ID: 15072585
[TBL] [Abstract][Full Text] [Related]
58. Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies.
Khan IA; Khan A; Zou Y; Zongshuai Z; Xu W; Wang D; Huang M
Meat Sci; 2022 Feb; 184():108693. PubMed ID: 34775303
[TBL] [Abstract][Full Text] [Related]
59. 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]
60. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.
Skog KI; Johansson MA; Jägerstad MI
Food Chem Toxicol; 1998; 36(9-10):879-96. PubMed ID: 9737435
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]