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Journal Abstract Search

414 related items for PubMed ID: 12848528

  • 21. 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
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  • 22. 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 25; 56(12):4311-9. PubMed ID: 18505265
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  • 24. 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 25; 91(3):325-33. PubMed ID: 22405910
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  • 25. 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 Jul 25; 29(11):1668-78. PubMed ID: 22838849
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  • 26. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
    Gibis M.
    J Agric Food Chem; 2007 Dec 12; 55(25):10240-7. PubMed ID: 17988088
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  • 28. 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 Dec 12; 35(10-11):945-55. PubMed ID: 9463528
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  • 29. Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.
    Zhou B, Zhao Y, Wang X, Fan D, Cheng K, Wang M.
    J Sci Food Agric; 2018 Mar 12; 98(5):1988-1994. PubMed ID: 28940200
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  • 30. Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.
    Tikkanen LM, Sauri TM, Latva-Kala KJ.
    Food Chem Toxicol; 1993 Oct 12; 31(10):717-21. PubMed ID: 8225129
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  • 32. 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 12; 7(6):523-9. PubMed ID: 9641497
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  • 33. 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 30; 21(2):173. PubMed ID: 26840288
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  • 34. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 30; 40(8):1205-11. PubMed ID: 12067585
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  • 37. Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties.
    Rounds L, Havens CM, Feinstein Y, Friedman M, Ravishankar S.
    J Agric Food Chem; 2012 Apr 11; 60(14):3792-9. PubMed ID: 22397498
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  • 38. 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 11; 36(4):279-87. PubMed ID: 9651044
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  • 39. 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 11; 10(12):2293-301. PubMed ID: 2591018
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  • 40. Assessment of the human exposure to heterocyclic amines.
    Augustsson K, Skog K, Jägerstad M, Steineck G.
    Carcinogenesis; 1997 Oct 11; 18(10):1931-5. PubMed ID: 9364002
    [Abstract] [Full Text] [Related]

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