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Journal Abstract Search

467 related items for PubMed ID: 7728968

  • 1. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
    Skog K, Steineck G, Augustsson K, Jägerstad M.
    Carcinogenesis; 1995 Apr; 16(4):861-7. PubMed ID: 7728968
    [Abstract] [Full Text] [Related]

  • 2. 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; 35(6):555-65. PubMed ID: 9225013
    [Abstract] [Full Text] [Related]

  • 3. 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; 36(4):289-97. PubMed ID: 9651045
    [Abstract] [Full Text] [Related]

  • 4. 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; 36(4):279-87. PubMed ID: 9651044
    [Abstract] [Full Text] [Related]

  • 5. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
    Johansson MA, Jägerstad M.
    Carcinogenesis; 1994 Aug; 15(8):1511-8. PubMed ID: 8055627
    [Abstract] [Full Text] [Related]

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

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

  • 8. 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]

  • 9. Screening for heterocyclic amines in chicken cooked in various ways.
    Solyakov A, Skog K.
    Food Chem Toxicol; 2002 Aug 16; 40(8):1205-11. PubMed ID: 12067585
    [Abstract] [Full Text] [Related]

  • 10. 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 16; 37(1):1-11. PubMed ID: 10069477
    [Abstract] [Full Text] [Related]

  • 11. 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 16; 27(8):1060-71. PubMed ID: 20589547
    [Abstract] [Full Text] [Related]

  • 12. 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
    [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 28; 32(7):595-603. PubMed ID: 8045472
    [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 28; 26(3):298-305. PubMed ID: 19680902
    [Abstract] [Full Text] [Related]

  • 15. 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 Mar 28; 29(11):1668-78. PubMed ID: 22838849
    [Abstract] [Full Text] [Related]

  • 16. 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 28; 33(12):993-1004. PubMed ID: 8847005
    [Abstract] [Full Text] [Related]

  • 17. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Dec 28; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 18. Assessment of the human exposure to heterocyclic amines.
    Augustsson K, Skog K, Jägerstad M, Steineck G.
    Carcinogenesis; 1997 Oct 28; 18(10):1931-5. PubMed ID: 9364002
    [Abstract] [Full Text] [Related]

  • 19. 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 Oct 28; 35(10-11):945-55. PubMed ID: 9463528
    [Abstract] [Full Text] [Related]

  • 20. 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]

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