245 related articles for article (PubMed ID: 8847005)
1. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
Johansson MA; Fredholm L; Bjerne I; Jägerstad M
Food Chem Toxicol; 1995 Dec; 33(12):993-1004. PubMed ID: 8847005
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
Johansson MA; Jägerstad M
Carcinogenesis; 1994 Aug; 15(8):1511-8. PubMed ID: 8055627
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
Knize MG; Dolbeare FA; Carroll KL; Moore DH; Felton JS
Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
[TBL] [Abstract][Full Text] [Related]
11. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.
Persson E; Graziani G; Ferracane R; Fogliano V; Skog K
Food Chem Toxicol; 2003 Nov; 41(11):1587-97. PubMed ID: 12963012
[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. 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]
14. 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]
15. 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]
16. 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]
17. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.
Overvik E; Kleman M; Berg I; Gustafsson JA
Carcinogenesis; 1989 Dec; 10(12):2293-301. PubMed ID: 2591018
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]