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Items: 1 to 20 of 117

1.

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef.

Ruan ED, Juárez M, Thacker R, Yang X, Dugan ME, Aalhus JL.

Meat Sci. 2014 Feb;96(2 Pt A):849-53. doi: 10.1016/j.meatsci.2013.09.016. Epub 2013 Sep 25.

PMID:
24200580
2.
3.

Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.

Wakabayashi K, Kim IS, Kurosaka R, Yamaizumi Z, Ushiyama H, Takahashi M, Koyota S, Tada A, Nukaya H, Goto S, et al.

Princess Takamatsu Symp. 1995;23:39-49. Review.

PMID:
8844794
4.

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;29(11):1668-78. doi: 10.1080/19440049.2012.702928. Epub 2012 Jul 30.

PMID:
22838849
5.

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.

Gibis M, Weiss J.

J Food Sci. 2015 Nov;80(11):C2430-9. doi: 10.1111/1750-3841.13090. Epub 2015 Oct 7.

PMID:
26445401
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.

Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts.

Galceran MT, Pais P, Puignou L.

J Chromatogr A. 1996 Jan 5;719(1):203-12.

PMID:
8589829
9.

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
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 methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

Liao GZ, Wang GY, Xu XL, Zhou GH.

Meat Sci. 2010 May;85(1):149-54. doi: 10.1016/j.meatsci.2009.12.018. Epub 2009 Dec 23.

PMID:
20374878
12.

Dietary exposure to heterocyclic amines in a Chinese population.

Wong KY, Su J, Knize MG, Koh WP, Seow A.

Nutr Cancer. 2005;52(2):147-55.

PMID:
16201846
13.

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. doi: 10.1016/j.meatsci.2011.11.005. Epub 2011 Nov 9.

PMID:
22129588
14.

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.

PMID:
9225013
15.

Mutagenic activity and heterocyclic amine content of the human diet.

Knize MG, Dolbeare FA, Cunningham PL, Felton JS.

Princess Takamatsu Symp. 1995;23:30-8. Review.

PMID:
8844793
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;33(12):993-1004.

PMID:
8847005
17.

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
18.

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
19.

An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.

Gross GA, Philippossian G, Aeschbacher HU.

Carcinogenesis. 1989 Jul;10(7):1175-82.

PMID:
2661043
20.

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;37(1):1-11.

PMID:
10069477
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