493 related articles for article (PubMed ID: 9651045)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
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. 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]
10. Analysis of heterocyclic amines and beta-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea.
Back YM; Lee JH; Shin HS; Lee KG
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar; 26(3):298-305. PubMed ID: 19680902
[TBL] [Abstract][Full Text] [Related]
11. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.
Sinha R; Rothman N; Brown ED; Salmon CP; Knize MG; Swanson CA; Rossi SC; Mark SD; Levander OA; Felton JS
Cancer Res; 1995 Oct; 55(20):4516-9. PubMed ID: 7553619
[TBL] [Abstract][Full Text] [Related]
12. Heterocyclic amines content of meat and fish cooked by Brazilian methods.
Iwasaki M; Kataoka H; Ishihara J; Takachi R; Hamada GS; Sharma S; Le Marchand L; Tsugane S
J Food Compost Anal; 2010 Feb; 23(1):61-69. PubMed ID: 20383312
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studies.
Vangnai K; Houser TA; Hunt MC; Smith JS
Meat Sci; 2014 Oct; 98(2):88-93. PubMed ID: 24906186
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties.
Dundar A; Sarıçoban C; Yılmaz MT
Meat Sci; 2012 Jul; 91(3):325-33. PubMed ID: 22405910
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]