371 related articles for article (PubMed ID: 7959444)
21. Possible relationship between tissue distribution of DNA adducts and genotoxicity of food-derived heterocyclic amines.
Thorgeirsson SS; Davis CD; Schut HA; Adamson RH; Snyderwine EG
Princess Takamatsu Symp; 1995; 23():85-92. PubMed ID: 8844799
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
Ni W; McNaughton L; LeMaster DM; Sinha R; Turesky RJ
J Agric Food Chem; 2008 Jan; 56(1):68-78. PubMed ID: 18069786
[TBL] [Abstract][Full Text] [Related]
24. Heterocyclic aromatic amines in human urine following a fried meat meal.
Reistad R; Rossland OJ; Latva-Kala KJ; Rasmussen T; Vikse R; Becher G; Alexander J
Food Chem Toxicol; 1997; 35(10-11):945-55. PubMed ID: 9463528
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
Lynch AM; Knize MG; Boobis AR; Gooderham NJ; Davies DS; Murray S
Cancer Res; 1992 Nov; 52(22):6216-23. PubMed ID: 1423264
[TBL] [Abstract][Full Text] [Related]
27. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
Salmon CP; Knize MG; Felton JS
Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
[TBL] [Abstract][Full Text] [Related]
28. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.
Gross GA; Philippossian G; Aeschbacher HU
Carcinogenesis; 1989 Jul; 10(7):1175-82. PubMed ID: 2661043
[TBL] [Abstract][Full Text] [Related]
29. Heterocyclic aromatic amine content of selected beef flavors.
Jackson LS; Hargraves WA; Stroup WH; Diachenko GW
Mutat Res; 1994 Jan; 320(1-2):113-24. PubMed ID: 7506378
[TBL] [Abstract][Full Text] [Related]
30. Heterocyclic aromatic amines induce DNA strand breaks and cell transformation.
Pfau W; Martin FL; Cole KJ; Venitt S; Phillips DH; Grover PL; Marquardt H
Carcinogenesis; 1999 Apr; 20(4):545-51. PubMed ID: 10223180
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. 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]
33. Identification of 2-amino-1,7-dimethylimidazo[4,5-g]quinoxaline: an abundant mutagenic heterocyclic aromatic amine formed in cooked beef.
Turesky RJ; Goodenough AK; Ni W; McNaughton L; LeMaster DM; Holland RD; Wu RW; Felton JS
Chem Res Toxicol; 2007 Mar; 20(3):520-30. PubMed ID: 17316027
[TBL] [Abstract][Full Text] [Related]
34. Occurrence of heterocyclic amines in cooked meat products.
Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
[TBL] [Abstract][Full Text] [Related]
35. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Persson E; Sjöholm I; Skog K
J Agric Food Chem; 2003 Jul; 51(15):4472-7. PubMed ID: 12848528
[TBL] [Abstract][Full Text] [Related]
36. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties.
Balogh Z; Gray JI; Gomaa EA; Booren AM
Food Chem Toxicol; 2000 May; 38(5):395-401. PubMed ID: 10762724
[TBL] [Abstract][Full Text] [Related]
37. Genotoxicity and induction of DNA damage responsive genes by food-borne heterocyclic aromatic amines in human hepatoma HepG2 cells.
Pezdirc M; Žegura B; Filipič M
Food Chem Toxicol; 2013 Sep; 59():386-94. PubMed ID: 23810796
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. 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]
40. Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.
Knize MG; Salmon CP; Felton JS
Mutat Res; 2003 Aug; 539(1-2):195-201. PubMed ID: 12948828
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
