142 related articles for article (PubMed ID: 34847662)
1. Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions.
Hui T; Li Y; Chen R; Yang X; Liu H; Wang Z; Zhang D
J Agric Food Chem; 2021 Dec; 69(49):14975-14984. PubMed ID: 34847662
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.
Jamali MA; Zhang Y; Teng H; Li S; Wang F; Peng Z
Molecules; 2016 Jan; 21(2):173. PubMed ID: 26840288
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats.
Ding X; Zhang D; Liu H; Wang Z; Hui T
Food Chem; 2022 Jan; 368():130865. PubMed ID: 34428692
[TBL] [Abstract][Full Text] [Related]
8. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
Solyakov A; Skog K; Jägerstad M
Food Chem Toxicol; 1999 Jan; 37(1):1-11. PubMed ID: 10069477
[TBL] [Abstract][Full Text] [Related]
9. Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.
Jautz U; Gibis M; Morlock GE
J Agric Food Chem; 2008 Jun; 56(12):4311-9. PubMed ID: 18505265
[TBL] [Abstract][Full Text] [Related]
10. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
Gibis M; Weiss J
J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.
Skog K; Augustsson K; Steineck G; Stenberg M; Jägerstad M
Food Chem Toxicol; 1997 Jun; 35(6):555-65. PubMed ID: 9225013
[TBL] [Abstract][Full Text] [Related]
14. Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults.
Zhang G; Zou X; Mao W; Chen M
Front Public Health; 2022; 10():935739. PubMed ID: 35910865
[TBL] [Abstract][Full Text] [Related]
15. Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems.
Jiao Y; Yan Y; He Z; Gao D; Qin F; Lu M; Xie M; Chen J; Zeng M
Food Funct; 2018 Jun; 9(6):3126-3133. PubMed ID: 29789822
[TBL] [Abstract][Full Text] [Related]
16. Formation of heterocyclic amines in a model system during heating.
Chen BH; Meng CN
J Food Prot; 1999 Dec; 62(12):1445-50. PubMed ID: 10606149
[TBL] [Abstract][Full Text] [Related]
17. Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
Skog K; Solyakov A; Arvidsson P; Jägerstad M
J Chromatogr A; 1998 Apr; 803(1-2):227-33. PubMed ID: 9604333
[TBL] [Abstract][Full Text] [Related]
18. 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]
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. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.
Gibis M; Weiss J
Food Chem; 2017 Aug; 229():828-836. PubMed ID: 28372250
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]