300 related articles for article (PubMed ID: 34202792)
1. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.
Nadeem HR; Akhtar S; Ismail T; Sestili P; Lorenzo JM; Ranjha MMAN; Jooste L; Hano C; Aadil RM
Foods; 2021 Jun; 10(7):. PubMed ID: 34202792
[TBL] [Abstract][Full Text] [Related]
2. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment.
Gibis M
Compr Rev Food Sci Food Saf; 2016 Mar; 15(2):269-302. PubMed ID: 33371602
[TBL] [Abstract][Full Text] [Related]
3. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies.
Dong H; Xian Y; Li H; Bai W; Zeng X
Compr Rev Food Sci Food Saf; 2020 Mar; 19(2):365-404. PubMed ID: 33325180
[TBL] [Abstract][Full Text] [Related]
4. Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
Shabbir MA; Raza A; Anjum FM; Khan MR; Suleria HA
Crit Rev Food Sci Nutr; 2015; 55(1):82-93. PubMed ID: 24915407
[TBL] [Abstract][Full Text] [Related]
5. Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.
Holder CL; Preece SW; Conway SC; Pu YM; Doerge DR
Rapid Commun Mass Spectrom; 1997; 11(15):1667-72. PubMed ID: 9364795
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods.
Oz E; Aoudeh E; Murkovic M; Toldra F; Gomez-Zavaglia A; Brennan C; Proestos C; Zeng M; Oz F
Meat Sci; 2023 Nov; 205():109312. PubMed ID: 37625356
[TBL] [Abstract][Full Text] [Related]
8. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats.
Turesky RJ
Toxicol Lett; 2007 Feb; 168(3):219-27. PubMed ID: 17174486
[TBL] [Abstract][Full Text] [Related]
9. Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry.
Guy PA; Gremaud E; Richoz J; Turesky RJ
J Chromatogr A; 2000 Jun; 883(1-2):89-102. PubMed ID: 10910203
[TBL] [Abstract][Full Text] [Related]
10. Assessment of metastable atom bombardment (MAB) ionization mass spectrometry for the fast determination of heterocyclic aromatic amines in cooked meat.
Jamin E; Chevolleau S; Touzet C; Tulliez J; Debrauwer L
Anal Bioanal Chem; 2007 Apr; 387(8):2931-41. PubMed ID: 17333148
[TBL] [Abstract][Full Text] [Related]
11. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
Liao GZ; Wang GY; Xu XL; Zhou GH
Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials.
Kang HJ; Lee SY; Lee DY; Kang JH; Kim JH; Kim HW; Oh DH; Jeong JW; Hur SJ
Meat Sci; 2022 Jan; 183():108663. PubMed ID: 34481233
[TBL] [Abstract][Full Text] [Related]
14. Metabolism and biomarkers of heterocyclic aromatic amines in humans.
Bellamri M; Walmsley SJ; Turesky RJ
Genes Environ; 2021 Jul; 43(1):29. PubMed ID: 34271992
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques.
Barzegar F; Kamankesh M; Mohammadi A
Food Chem; 2019 May; 280():240-254. PubMed ID: 30642492
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.
Alaejos MS; González V; Afonso AM
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Jan; 25(1):2-24. PubMed ID: 17952757
[TBL] [Abstract][Full Text] [Related]
20. Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic amines.
Turesky RJ; Le Marchand L
Chem Res Toxicol; 2011 Aug; 24(8):1169-214. PubMed ID: 21688801
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
