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Journal Abstract Search

352 related items for PubMed ID: 16226366

  • 1. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.
    Salmon CP, Knize MG, Felton JS, Zhao B, Seow A.
    Food Chem Toxicol; 2006 Apr; 44(4):484-92. PubMed ID: 16226366
    [Abstract] [Full Text] [Related]

  • 2. Dietary exposure to heterocyclic amines in a Chinese population.
    Wong KY, Su J, Knize MG, Koh WP, Seow A.
    Nutr Cancer; 2005 Apr; 52(2):147-55. PubMed ID: 16201846
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 52(22):6216-23. PubMed ID: 1423264
    [Abstract] [Full Text] [Related]

  • 6. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Nov 15; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 26(3):298-305. PubMed ID: 19680902
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 18; 40(8):1205-11. PubMed ID: 12067585
    [Abstract] [Full Text] [Related]

  • 11. 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 16; 51(15):4472-7. PubMed ID: 12848528
    [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 16; 85(1):149-54. PubMed ID: 20374878
    [Abstract] [Full Text] [Related]

  • 13. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
    Wakabayashi K, Kim IS, Kurosaka R, Yamaizumi Z, Ushiyama H, Takahashi M, Koyota S, Tada A, Nukaya H, Goto S.
    Princess Takamatsu Symp; 1995 May 16; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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 20; 7(6):523-9. PubMed ID: 9641497
    [Abstract] [Full Text] [Related]

  • 16. Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans.
    Sinha R, Rothman N, Brown ED, Mark SD, Hoover RN, Caporaso NE, Levander OA, Knize MG, Lang NP, Kadlubar FF.
    Cancer Res; 1994 Dec 01; 54(23):6154-9. PubMed ID: 7954461
    [Abstract] [Full Text] [Related]

  • 17. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP, Knize MG, Felton JS.
    Food Chem Toxicol; 1997 May 01; 35(5):433-41. PubMed ID: 9216741
    [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 01; 35(6):555-65. PubMed ID: 9225013
    [Abstract] [Full Text] [Related]

  • 19. 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 01; 91(3):325-33. PubMed ID: 22405910
    [Abstract] [Full Text] [Related]

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