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371 related items for PubMed ID: 15035999

  • 1. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.
    Busquets R, Bordas M, Toribio F, Puignou L, Galceran MT.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar 25; 802(1):79-86. PubMed ID: 15035999
    [Abstract] [Full Text] [Related]

  • 2. 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 25; 26(3):298-305. PubMed ID: 19680902
    [Abstract] [Full Text] [Related]

  • 3. Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure.
    Toribio F, Busquets R, Puignou L, Galceran MT.
    Food Chem Toxicol; 2007 Apr 25; 45(4):667-75. PubMed ID: 17141386
    [Abstract] [Full Text] [Related]

  • 4. Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study.
    Busquets R, Mitjans D, Puignou L, Galceran MT.
    Mol Nutr Food Res; 2008 Dec 25; 52(12):1408-20. PubMed ID: 18925613
    [Abstract] [Full Text] [Related]

  • 5. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Dec 25; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 6. 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 Dec 25; 32(3):307-14. PubMed ID: 25589062
    [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 Dec 25; 52(2):147-55. PubMed ID: 16201846
    [Abstract] [Full Text] [Related]

  • 8. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.
    Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K.
    J Agric Food Chem; 2007 Oct 31; 55(22):9318-24. PubMed ID: 17924706
    [Abstract] [Full Text] [Related]

  • 9. 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 31; 85(1):149-54. PubMed ID: 20374878
    [Abstract] [Full Text] [Related]

  • 10. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
    Busquets R, Puignou L, Galceran MT, Skog K.
    J Agric Food Chem; 2006 Oct 18; 54(21):8376-84. PubMed ID: 17032054
    [Abstract] [Full Text] [Related]

  • 11. 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 09; 56(1):68-78. PubMed ID: 18069786
    [Abstract] [Full Text] [Related]

  • 12. 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 09; 27(8):1060-71. PubMed ID: 20589547
    [Abstract] [Full Text] [Related]

  • 13. Quantitative determination of heterocyclic amines in food products.
    Gross GA, Fay L.
    Princess Takamatsu Symp; 1995 Aug 09; 23():20-9. PubMed ID: 8844792
    [Abstract] [Full Text] [Related]

  • 14. Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes.
    Warzecha L, Janoszka B, Błaszczyk U, Strózyk M, Bodzek D, Dobosz C.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar 25; 802(1):95-106. PubMed ID: 15036001
    [Abstract] [Full Text] [Related]

  • 15. 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 20; 53(8):3248-58. PubMed ID: 15826085
    [Abstract] [Full Text] [Related]

  • 16. 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 07; 65(22):4493-4499. PubMed ID: 28513160
    [Abstract] [Full Text] [Related]

  • 17. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
    Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M.
    Food Res Int; 2017 Sep 07; 99(Pt 1):586-595. PubMed ID: 28784521
    [Abstract] [Full Text] [Related]

  • 18. 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 07; 35(6):555-65. PubMed ID: 9225013
    [Abstract] [Full Text] [Related]

  • 19. 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 07; 16(4):861-7. PubMed ID: 7728968
    [Abstract] [Full Text] [Related]

  • 20. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.
    Meat Sci; 2012 Mar 07; 90(3):739-46. PubMed ID: 22129588
    [Abstract] [Full Text] [Related]

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