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Journal Abstract Search

193 related items for PubMed ID: 23383498

  • 1. [Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extraction-high performance liquid chromatography].
    Guo H, Pan H, Wang Z, Chen L, Zhang D.
    Se Pu; 2012 Oct; 30(10):1074-80. PubMed ID: 23383498
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  • 4. 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
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  • 5. Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
    Solyakov A, Skog K, Jägerstad M.
    Food Chem Toxicol; 1999 Jan 20; 37(1):1-11. PubMed ID: 10069477
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  • 6. 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 20; 35(6):555-65. PubMed ID: 9225013
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  • 7. Clean-up procedures for the analysis of heterocyclic aromatic amines (aminoazaarenes) from heat-treated meat samples.
    Janoszka B, Blaszczyk U, Warzecha L, Strózyk M, Damasiewicz-Bodzek A, Bodzek D.
    J Chromatogr A; 2001 Dec 14; 938(1-2):155-65. PubMed ID: 11771835
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  • 8. 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 14; 26(3):298-305. PubMed ID: 19680902
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  • 13. Mutagenic heterocyclic aromatic amines (HAAs) in 'processed food flavour' samples.
    Stavric B, Lau BP, Matula TI, Klassen R, Lewis D, Downie RH.
    Food Chem Toxicol; 1997 Feb 14; 35(2):185-97. PubMed ID: 9146731
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  • 14. Preparation of a Broad-Spectrum Heterocyclic Aromatic Amines (HAAs) Antibody and Its Application in Detection of Eight HAAs in Heat Processed Meat.
    Sheng W, Zhang B, Zhao Q, Wang S, Zhang Y.
    J Agric Food Chem; 2020 Dec 30; 68(52):15501-15508. PubMed ID: 33326242
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  • 15. Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts.
    Galceran MT, Pais P, Puignou L.
    J Chromatogr A; 1996 Jan 05; 719(1):203-12. PubMed ID: 8589829
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  • 16. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products.
    Gross GA, Grüter A.
    J Chromatogr; 1992 Feb 21; 592(1-2):271-8. PubMed ID: 1583097
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  • 17. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).
    Wang P, Hong Y, Ke W, Hu X, Chen F.
    J Sci Food Agric; 2017 Sep 21; 97(12):3967-3978. PubMed ID: 28188647
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  • 18. Shrimp as a substantial source of carcinogenic heterocyclic amines.
    Khan MR, Azam M.
    Food Res Int; 2021 Feb 21; 140():109977. PubMed ID: 33648212
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  • 19. Metabolism of Foodborne Heterocyclic Aromatic Amines by Lactobacillus reuteri DSM 20016.
    Beer F, Urbat F, Steck J, Huch M, Bunzel D, Bunzel M, Kulling SE.
    J Agric Food Chem; 2017 Aug 16; 65(32):6797-6811. PubMed ID: 28679205
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  • 20. 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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