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Journal Abstract Search

407 related items for PubMed ID: 26445401

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  • 23. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.
    Zeng M, Wang J, Zhang M, Chen J, He Z, Qin F, Xu Z, Cao D, Chen J.
    Food Chem; 2018 Jan 15; 239():111-118. PubMed ID: 28873528
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  • 25. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
    Johansson MA, Fredholm L, Bjerne I, Jägerstad M.
    Food Chem Toxicol; 1995 Dec 15; 33(12):993-1004. PubMed ID: 8847005
    [Abstract] [Full Text] [Related]

  • 26. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.
    Meat Sci; 2012 Mar 15; 90(3):739-46. PubMed ID: 22129588
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  • 27. 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]

  • 28. Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties.
    de Moura Neves-Gonçalves T, Pinto E, Viegas O, Braga ARC, de Souza Mesquita LM, Ferreira IMPLVO, García-Jares C, De Rosso VV, Domene SMÁ.
    Food Chem; 2025 Jan 01; 462():141015. PubMed ID: 39216375
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  • 29. 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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  • 30. 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 20; 98(2):88-93. PubMed ID: 24906186
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  • 31. Formation of heterocyclic amines in a model system during heating.
    Chen BH, Meng CN.
    J Food Prot; 1999 Dec 20; 62(12):1445-50. PubMed ID: 10606149
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  • 32. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
    Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L.
    Meat Sci; 2013 Jan 20; 93(1):85-91. PubMed ID: 22910802
    [Abstract] [Full Text] [Related]

  • 33. 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 20; 27(8):1060-71. PubMed ID: 20589547
    [Abstract] [Full Text] [Related]

  • 34. Heterocyclic aromatic amines in human urine following a fried meat meal.
    Reistad R, Rossland OJ, Latva-Kala KJ, Rasmussen T, Vikse R, Becher G, Alexander J.
    Food Chem Toxicol; 1997 Aug 20; 35(10-11):945-55. PubMed ID: 9463528
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  • 35. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA.
    Food Chem Toxicol; 1998 Apr 20; 36(4):279-87. PubMed ID: 9651044
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  • 36. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
    Gross GA.
    Carcinogenesis; 1990 Sep 20; 11(9):1597-603. PubMed ID: 2401050
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  • 37. Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.
    Gibis M, Weiss J.
    J Food Sci; 2013 Jun 20; 78(6):C832-8. PubMed ID: 23600962
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  • 38. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.
    Knize MG, Salmon CP, Hopmans EC, Felton JS.
    J Chromatogr A; 1997 Feb 28; 763(1-2):179-85. PubMed ID: 9129321
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  • 39. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.
    Food Chem Toxicol; 1998 Apr 28; 36(4):289-97. PubMed ID: 9651045
    [Abstract] [Full Text] [Related]

  • 40. Heterocyclic aromatic amine content of selected beef flavors.
    Jackson LS, Hargraves WA, Stroup WH, Diachenko GW.
    Mutat Res; 1994 Jan 28; 320(1-2):113-24. PubMed ID: 7506378
    [Abstract] [Full Text] [Related]

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