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770 related items for PubMed ID: 20374878

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

  • 2. 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 May; 29(11):1668-78. PubMed ID: 22838849
    [Abstract] [Full Text] [Related]

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

  • 4. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat.
    Omojola AB, Ahmed SA, Attoh-Kotoku V, Wogar GS.
    J Sci Food Agric; 2015 Jan; 95(1):98-102. PubMed ID: 24723485
    [Abstract] [Full Text] [Related]

  • 5. 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
    [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 09; 56(1):68-78. PubMed ID: 18069786
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 20; 40(8):1205-11. PubMed ID: 12067585
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.
    Meat Sci; 2012 Mar 01; 90(3):739-46. PubMed ID: 22129588
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
    Kim S, Lee KG.
    J Toxicol Environ Health A; 2010 Oct 18; 73(21-22):1599-609. PubMed ID: 20954084
    [Abstract] [Full Text] [Related]

  • 13. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
    Keşkekoğlu H, Uren A.
    Meat Sci; 2014 Apr 18; 96(4):1446-51. PubMed ID: 24398004
    [Abstract] [Full Text] [Related]

  • 14. 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 Apr 18; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 15. 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 18; 27(8):1060-71. PubMed ID: 20589547
    [Abstract] [Full Text] [Related]

  • 16. 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 18; 35(6):555-65. PubMed ID: 9225013
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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 25; 44(4):484-92. PubMed ID: 16226366
    [Abstract] [Full Text] [Related]

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