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 *

124 related articles for article (PubMed ID: 38452502)

  • 21. Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.
    Nomi Y; Annaka H; Sato S; Ueta E; Ohkura T; Yamamoto K; Homma S; Suzuki E; Otsuka Y
    J Agric Food Chem; 2016 Nov; 64(44):8397-8405. PubMed ID: 27771957
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.
    Salmon CP; Knize MG; Panteleakos FN; Wu RW; Nelson DO; Felton JS
    J Natl Cancer Inst; 2000 Nov; 92(21):1773-8. PubMed ID: 11058620
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.
    Chen J; He Z; Qin F; Chen J; Cao D; Guo F; Zeng M
    Food Funct; 2017 Nov; 8(11):3938-3950. PubMed ID: 28933794
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.
    Bazié BSR; Bougma A; Séré A; Ouilly JT; Sangaré H; Kabré E; Savadogo A; Hounhouigan DJ; Scippo ML; Bassole IHN
    PLoS One; 2022; 17(12):e0278712. PubMed ID: 36584044
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The impact of natural spices additions on hazards development and quality control in roast beef patties.
    Yu Z; Lu Y; Wei F; Zhang Y; Dong L; Wang S
    Food Chem; 2024 Mar; 435():137644. PubMed ID: 37804732
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
    Roldan M; Loebner J; Degen J; Henle T; Antequera T; Ruiz-Carrascal J
    Food Chem; 2015 Feb; 168():487-95. PubMed ID: 25172739
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb.
    Han T; Wang T; Hou H; Wang Z; Xiao T; Gai S; Wang M; Liu D
    Meat Sci; 2023 Jan; 195():108999. PubMed ID: 36240584
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
    Keşkekoğlu H; Uren A
    Meat Sci; 2014 Apr; 96(4):1446-51. PubMed ID: 24398004
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.
    Yang D; He Z; Gao D; Qin F; Deng S; Wang P; Xu X; Chen J; Zeng M
    Food Chem; 2019 Mar; 276():195-201. PubMed ID: 30409584
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS.
    Chen J; He Z; Qin F; Chen J; Zeng M
    J Agric Food Chem; 2017 Jun; 65(22):4493-4499. PubMed ID: 28513160
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process.
    Yu J; Yu X; Shi L; Liu W
    Molecules; 2023 Oct; 28(20):. PubMed ID: 37894490
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices.
    Poojary MM; Zhang W; Greco I; De Gobba C; Olsen K; Lund MN
    J Chromatogr A; 2020 Mar; 1615():460767. PubMed ID: 31839352
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork.
    Li W; Wan X; Chen C; Guo Y; Jiao Y; He Z; Chen J; Li J; Yan Y
    Meat Sci; 2023 Oct; 204():109236. PubMed ID: 37339566
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC-MS/MS and multivariate statistical analysis.
    Xue C; He Z; Qin F; Chen J; Zeng M
    Food Res Int; 2020 Sep; 135():109299. PubMed ID: 32527489
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. 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]  

  • 37. Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.
    Yao Y; Peng ZQ; Shao B; Wan KH; Wang FL; Zhang YW; Li JK; Hui T
    Poult Sci; 2013 Nov; 92(11):3017-25. PubMed ID: 24135607
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.
    Khan MR
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(3):307-14. PubMed ID: 25589062
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism.
    Wang Q; Li J; Li K; Li C
    Food Sci Nutr; 2021 Oct; 9(10):5575-5582. PubMed ID: 34646527
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.