172 related articles for article (PubMed ID: 35159620)
1. Pilot Study for the Dietary Assessment of Xenobiotics Derived from Food Processing in an Adult Spanish Sample.
Zapico A; Ruiz-Saavedra S; Gómez-Martín M; de Los Reyes-Gavilán CG; González S
Foods; 2022 Feb; 11(3):. PubMed ID: 35159620
[TBL] [Abstract][Full Text] [Related]
2. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.
Jahurul MH; Jinap S; Ang SJ; Abdul-Hamid A; Hajeb P; Lioe HN; Zaidul IS
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Aug; 27(8):1060-71. PubMed ID: 20589547
[TBL] [Abstract][Full Text] [Related]
5. Predictors of dietary heterocyclic amine intake in three prospective cohorts.
Byrne C; Sinha R; Platz EA; Giovannucci E; Colditz GA; Hunter DJ; Speizer FE; Willett WC
Cancer Epidemiol Biomarkers Prev; 1998 Jun; 7(6):523-9. PubMed ID: 9641497
[TBL] [Abstract][Full Text] [Related]
6. Dietary exposure to heterocyclic amines in a Chinese population.
Wong KY; Su J; Knize MG; Koh WP; Seow A
Nutr Cancer; 2005; 52(2):147-55. PubMed ID: 16201846
[TBL] [Abstract][Full Text] [Related]
7. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
Szterk A
Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
[TBL] [Abstract][Full Text] [Related]
8. Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals.
Zapico A; Arboleya S; Ruiz-Saavedra S; Gómez-Martín M; Salazar N; Nogacka AM; Gueimonde M; de Los Reyes-Gavilán CG; González S
Front Nutr; 2022; 9():1000829. PubMed ID: 36313092
[TBL] [Abstract][Full Text] [Related]
9. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
[TBL] [Abstract][Full Text] [Related]
10. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.
Unal K; Karakaya M; Oz F
J Sci Food Agric; 2018 Jan; 98(2):719-725. PubMed ID: 28671272
[TBL] [Abstract][Full Text] [Related]
11. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
Ekiz E; Oz F
J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
[TBL] [Abstract][Full Text] [Related]
12. Associations of dietary factors and xenobiotic intake with faecal microbiota composition according to the presence of intestinal mucosa damage.
Ruiz-Saavedra S; González Del Rey C; Suárez A; Díaz Y; Zapico A; Arboleya S; Salazar N; Gueimonde M; de Los Reyes-Gavilán CG; González S
Food Funct; 2023 Oct; 14(21):9591-9605. PubMed ID: 37740374
[TBL] [Abstract][Full Text] [Related]
13. Assessment of the human exposure to heterocyclic amines.
Augustsson K; Skog K; Jägerstad M; Steineck G
Carcinogenesis; 1997 Oct; 18(10):1931-5. PubMed ID: 9364002
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.
Jinap S; Mohd-Mokhtar MS; Farhadian A; Hasnol ND; Jaafar SN; Hajeb P
Meat Sci; 2013 Jun; 94(2):202-7. PubMed ID: 23501251
[TBL] [Abstract][Full Text] [Related]
16. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
Gross GA
Carcinogenesis; 1990 Sep; 11(9):1597-603. PubMed ID: 2401050
[TBL] [Abstract][Full Text] [Related]
17. Dietary Xenobiotics Derived from Food Processing: Association with Fecal Mutagenicity and Gut Mucosal Damage.
Ruiz-Saavedra S; Zapico A; Del Rey CG; Gonzalez C; Suárez A; Díaz Y; de Los Reyes-Gavilán CG; González S
Nutrients; 2022 Aug; 14(17):. PubMed ID: 36079735
[TBL] [Abstract][Full Text] [Related]
18. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
Skog K; Steineck G; Augustsson K; Jägerstad M
Carcinogenesis; 1995 Apr; 16(4):861-7. PubMed ID: 7728968
[TBL] [Abstract][Full Text] [Related]
19. Synthetic routes to the food carcinogen 2 amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx) and related compounds.
Grivas S
Princess Takamatsu Symp; 1995; 23():1-8. PubMed ID: 8844790
[TBL] [Abstract][Full Text] [Related]
20. Heterocyclic amines produced in cooked food: unavoidable xenobiotics.
Sugimura T; Wakabayashi K; Ohgaki H; Takayama S; Nagao M; Esumi H
Princess Takamatsu Symp; 1990; 21():279-88. PubMed ID: 2134681
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
