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Journal Abstract Search

407 related items for PubMed ID: 26445401

  • 1. 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; 80(11):C2430-9. PubMed ID: 26445401
    [Abstract] [Full Text] [Related]

  • 2. 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 Nov; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 3. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
    Szterk A.
    Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
    [Abstract] [Full Text] [Related]

  • 4. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
    Knize MG, Dolbeare FA, Carroll KL, Moore DH, Felton JS.
    Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
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  • 5. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.
    Gross GA, Turesky RJ, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR.
    Carcinogenesis; 1993 Nov; 14(11):2313-8. PubMed ID: 8242861
    [Abstract] [Full Text] [Related]

  • 6. Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.
    Felton JS, Fultz E, Dolbeare FA, Knize MG.
    Food Chem Toxicol; 1994 Oct; 32(10):897-903. PubMed ID: 7959444
    [Abstract] [Full Text] [Related]

  • 7. Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
    Li Y, Quan W, Wang J, He Z, Qin F, Wang Z, Zeng M, Chen J.
    Food Chem; 2021 Jun 15; 347():128996. PubMed ID: 33508588
    [Abstract] [Full Text] [Related]

  • 8. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures.
    Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z.
    Molecules; 2016 Jan 30; 21(2):173. PubMed ID: 26840288
    [Abstract] [Full Text] [Related]

  • 9. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 30; 40(8):1205-11. PubMed ID: 12067585
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 25; 37(1):1-11. PubMed ID: 10069477
    [Abstract] [Full Text] [Related]

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  • 13. 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 Jan 25; 29(11):1668-78. PubMed ID: 22838849
    [Abstract] [Full Text] [Related]

  • 14. 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
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  • 18. Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef.
    Ruan ED, Juárez M, Thacker R, Yang X, Dugan ME, Aalhus JL.
    Meat Sci; 2014 Feb 25; 96(2 Pt A):849-53. PubMed ID: 24200580
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  • 20. 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]

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