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Journal Abstract Search

223 related items for PubMed ID: 8225129

  • 21. 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]

  • 22. 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]

  • 23. 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 16; 62():653-60. PubMed ID: 24120899
    [Abstract] [Full Text] [Related]

  • 24. 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 16; 35(2):185-97. PubMed ID: 9146731
    [Abstract] [Full Text] [Related]

  • 25. Isolation and identification of mutagens from a fried Norwegian meat product.
    Becher G, Knize MG, Nes IF, Felton JS.
    Carcinogenesis; 1988 Feb 16; 9(2):247-53. PubMed ID: 3276407
    [Abstract] [Full Text] [Related]

  • 26. Sources of mutagenicity in cooked Finnish foods.
    Tikkanen LM.
    Food Chem Toxicol; 1991 Feb 16; 29(2):87-92. PubMed ID: 2010145
    [Abstract] [Full Text] [Related]

  • 27. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.
    Overvik E, Kleman M, Berg I, Gustafsson JA.
    Carcinogenesis; 1989 Dec 16; 10(12):2293-301. PubMed ID: 2591018
    [Abstract] [Full Text] [Related]

  • 28. Heterocyclic amine content in fast-food meat products.
    Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, Cunningham PL, Felton JS.
    Food Chem Toxicol; 1995 Jul 16; 33(7):545-51. PubMed ID: 7628789
    [Abstract] [Full Text] [Related]

  • 29. 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]

  • 30. Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry.
    Murray S, Gooderham NJ, Boobis AR, Davies DS.
    Carcinogenesis; 1988 Feb 16; 9(2):321-5. PubMed ID: 3338117
    [Abstract] [Full Text] [Related]

  • 31. 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 Feb 16; 30(9):1501-7. PubMed ID: 23862679
    [Abstract] [Full Text] [Related]

  • 32. 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]

  • 33. A comprehensive approach to the profiling of the cooked meat carcinogens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, and their metabolites in human urine.
    Gu D, McNaughton L, Lemaster D, Lake BG, Gooderham NJ, Kadlubar FF, Turesky RJ.
    Chem Res Toxicol; 2010 Apr 19; 23(4):788-801. PubMed ID: 20192249
    [Abstract] [Full Text] [Related]

  • 34. Assessment of the human exposure to heterocyclic amines.
    Augustsson K, Skog K, Jägerstad M, Steineck G.
    Carcinogenesis; 1997 Oct 19; 18(10):1931-5. PubMed ID: 9364002
    [Abstract] [Full Text] [Related]

  • 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 19; 36(4):279-87. PubMed ID: 9651044
    [Abstract] [Full Text] [Related]

  • 36. 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 19; 32(10):897-903. PubMed ID: 7959444
    [Abstract] [Full Text] [Related]

  • 37. Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose.
    Skog K, Knize MG, Felton JS, Jägerstad M.
    Mutat Res; 1992 Aug 19; 268(2):191-7. PubMed ID: 1379324
    [Abstract] [Full Text] [Related]

  • 38. 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 19; 35(6):555-65. PubMed ID: 9225013
    [Abstract] [Full Text] [Related]

  • 39. Urinary excretion of unmetabolized and phase II conjugates of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in humans: relationship to cytochrome P4501A2 and N-acetyltransferase activity.
    Stillwell WG, Kidd LC, Wishnok JS, Tannenbaum SR, Sinha R.
    Cancer Res; 1997 Aug 15; 57(16):3457-64. PubMed ID: 9270013
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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