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Items: 1 to 20 of 277

1.

Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Melo A, Viegas O, Petisca C, Pinho O, Ferreira IM.

J Agric Food Chem. 2008 Nov 26;56(22):10625-32. doi: 10.1021/jf801837s.

PMID:
18950185
2.

Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Viegas O, Amaro LF, Ferreira IM, Pinho O.

J Agric Food Chem. 2012 Jun 20;60(24):6235-40. doi: 10.1021/jf302227b. Epub 2012 Jun 6.

PMID:
22642699
3.

Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.

Busquets R, Puignou L, Galceran MT, Skog K.

J Agric Food Chem. 2006 Oct 18;54(21):8376-84.

PMID:
17032054
4.

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.

PMID:
9129321
5.

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.

PMID:
12848528
6.

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. doi: 10.1021/jf800689h. Epub 2008 May 28.

PMID:
18505265
7.

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

Knize MG, Dolbeare FA, Carroll KL, Moore DH 2nd, Felton JS.

Food Chem Toxicol. 1994 Jul;32(7):595-603.

PMID:
8045472
8.

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

Viegas O, Moreira PS, Ferreira IM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):315-23. doi: 10.1080/19440049.2015.1010607. Epub 2015 Feb 16.

PMID:
25604939
9.
10.

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

Salmon CP, Knize MG, Felton JS.

Food Chem Toxicol. 1997 May;35(5):433-41.

PMID:
9216741
11.

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.

PMID:
7728968
12.

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K.

J Agric Food Chem. 2007 Oct 31;55(22):9318-24. Epub 2007 Oct 9.

PMID:
17924706
13.

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.

PMID:
7959444
14.

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.

PMID:
9651044
15.

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;27(8):1060-71. doi: 10.1080/19440041003801190.

PMID:
20589547
16.

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.

PMID:
8242861
17.

Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans.

Sinha R, Rothman N, Brown ED, Mark SD, Hoover RN, Caporaso NE, Levander OA, Knize MG, Lang NP, Kadlubar FF.

Cancer Res. 1994 Dec 1;54(23):6154-9.

18.

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 9;56(1):68-78. Epub 2007 Dec 11.

PMID:
18069786
19.

Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.

Smith JS, Ameri F, Gadgil P.

J Food Sci. 2008 Aug;73(6):T100-5.

PMID:
19241593
20.
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