These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

346 related articles for article (PubMed ID: 35457645)

  • 1. 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]  

  • 2. Human exposure to biologically active heterocyclic aromatic amines arising from thermal processing of protein rich food.
    Janoszka B; Nowak A; Szumska M; Śnieżek E; Tyrpień-Golder K
    Wiad Lek; 2019 Aug; 72(8):1542-1550. PubMed ID: 32012506
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds.
    Bulanda S; Lau K; Nowak A; Łyko-Morawska D; Kotylak A; Janoszka B
    Nutrients; 2024 Apr; 16(7):. PubMed ID: 38613117
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
    Neves TM; da Cunha DT; de Rosso VV; Domene SMÁ
    Compr Rev Food Sci Food Saf; 2021 Jan; 20(1):526-541. PubMed ID: 33443787
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content.
    Bulanda S; Janoszka B
    Int J Environ Res Public Health; 2023 Mar; 20(6):. PubMed ID: 36981831
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat.
    Rivera L; Curto MJ; Pais P; Galceran MT; Puignou L
    J Chromatogr A; 1996 Apr; 731(1-2):85-94. PubMed ID: 8646330
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?
    Trafialek J; Kolanowski W
    Int J Food Sci Nutr; 2014 Sep; 65(6):774-80. PubMed ID: 24828131
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents.
    Molognoni L; Daguer H; Motta GE; Merlo TC; Lindner JD
    Food Res Int; 2019 Nov; 125():108608. PubMed ID: 31554117
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.
    Szterk A; Roszko M; Małek K; Kurek M; Zbieć M; Waszkiewicz-Robak B
    Meat Sci; 2012 Dec; 92(4):587-95. PubMed ID: 22762996
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion-A Review.
    Pogorzelska-Nowicka E; Kurek M; Hanula M; Wierzbicka A; Półtorak A
    Molecules; 2022 Jul; 27(14):. PubMed ID: 35889534
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.
    García-Lomillo J; Viegas O; Gonzalez-SanJose ML; Ferreira IM
    Meat Sci; 2017 Mar; 125():10-15. PubMed ID: 27871036
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments.
    Pouzou JG; Costard S; Zagmutt FJ
    Food Chem Toxicol; 2018 Apr; 114():346-360. PubMed ID: 29448089
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons.
    Jakszyn P; Agudo A; Ibáñez R; García-Closas R; Pera G; Amiano P; González CA
    J Nutr; 2004 Aug; 134(8):2011-4. PubMed ID: 15284391
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation and mitigation of heterocyclic aromatic amines in fried pork.
    Zhang Y; Yu C; Mei J; Wang S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(9):1501-7. PubMed ID: 23862679
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.
    Demeyer D; Mertens B; De Smet S; Ulens M
    Crit Rev Food Sci Nutr; 2016 Dec; 56(16):2747-66. PubMed ID: 25975275
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures.
    Ahmad Kamal NH; Selamat J; Sanny M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 May; 35(5):848-869. PubMed ID: 29334335
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.
    Viegas O; Novo P; Pinto E; Pinho O; Ferreira IM
    Food Chem Toxicol; 2012 Jun; 50(6):2128-34. PubMed ID: 22459130
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract.
    Toribio F; Puignou L; Galceran MT
    J Chromatogr A; 1999 Mar; 836(2):223-33. PubMed ID: 10218268
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.