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Journal Abstract Search

292 related items for PubMed ID: 28940200

  • 1. Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.
    Zhou B, Zhao Y, Wang X, Fan D, Cheng K, Wang M.
    J Sci Food Agric; 2018 Mar; 98(5):1988-1994. PubMed ID: 28940200
    [Abstract] [Full Text] [Related]

  • 2. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
    Persson E, Sjöholm I, Skog K.
    J Agric Food Chem; 2003 Jul 16; 51(15):4472-7. PubMed ID: 12848528
    [Abstract] [Full Text] [Related]

  • 3. Formation and mitigation of heterocyclic aromatic amines in fried pork.
    Zhang Y, Yu C, Mei J, Wang S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013 Jul 16; 30(9):1501-7. PubMed ID: 23862679
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties.
    Balogh Z, Gray JI, Gomaa EA, Booren AM.
    Food Chem Toxicol; 2000 May 30; 38(5):395-401. PubMed ID: 10762724
    [Abstract] [Full Text] [Related]

  • 6. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.
    Gibis M, Weiss J.
    Food Chem; 2017 Aug 15; 229():828-836. PubMed ID: 28372250
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 Nov 15; 35(10-11):945-55. PubMed ID: 9463528
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E, Oz F.
    J Sci Food Agric; 2019 Mar 15; 99(4):1509-1518. PubMed ID: 30141529
    [Abstract] [Full Text] [Related]

  • 11. Inhibitory effect of fruit extracts on the formation of heterocyclic amines.
    Cheng KW, Wu Q, Zheng ZP, Peng X, Simon JE, Chen F, Wang M.
    J Agric Food Chem; 2007 Dec 12; 55(25):10359-65. PubMed ID: 18004801
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 32(7):595-603. PubMed ID: 8045472
    [Abstract] [Full Text] [Related]

  • 14. 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 30; 14(11):2313-8. PubMed ID: 8242861
    [Abstract] [Full Text] [Related]

  • 15. 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 30; 62():653-60. PubMed ID: 24120899
    [Abstract] [Full Text] [Related]

  • 16. Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines.
    Natale D, Gibis M, Rodriguez-Estrada MT, Weiss J.
    J Agric Food Chem; 2014 Jan 08; 62(1):279-87. PubMed ID: 24313544
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.
    Li Y, He J, Quan W, He Z, Qin F, Tao G, Wang Z, Zeng M, Chen J.
    Food Chem; 2020 Oct 01; 326():127016. PubMed ID: 32428855
    [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. Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties.
    Sabally K, Sleno L, Jauffrit JA, Iskandar MM, Kubow S.
    Meat Sci; 2016 Jul 25; 117():57-62. PubMed ID: 26946477
    [Abstract] [Full Text] [Related]

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