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Journal Abstract Search

291 related items for PubMed ID: 17141386

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  • 23. 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
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  • 25. 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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  • 30. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
    Peters U, Sinha R, Bell DA, Rothman N, Grant DJ, Watson MA, Kulldorff M, Brooks LR, Warren SH, DeMarini DM.
    Environ Mol Mutagen; 2004 Jun 25; 43(1):53-74. PubMed ID: 14743346
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  • 31. Analysis of mutagenic heterocyclic amines in cooked food samples by gas chromatography with nitrogen-phosphorus detector.
    Kataoka H, Nishioka S, Kobayashi M, Hanaoka T, Tsugane S.
    Bull Environ Contam Toxicol; 2002 Nov 25; 69(5):682-9. PubMed ID: 12375117
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  • 32. Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.
    Knize MG, Salmon CP, Mehta SS, Felton JS.
    Mutat Res; 1997 May 12; 376(1-2):129-34. PubMed ID: 9202748
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  • 34. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 12; 40(8):1205-11. PubMed ID: 12067585
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  • 35. 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 12; 98(2):88-93. PubMed ID: 24906186
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  • 39. 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 12; 80(11):C2430-9. PubMed ID: 26445401
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  • 40. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP, Knize MG, Felton JS.
    Food Chem Toxicol; 1997 May 12; 35(5):433-41. PubMed ID: 9216741
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