Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 377

1.

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.

Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM, Felton JS.

Carcinogenesis. 1995 Jan;16(1):39-52. Review.

PMID:
7834804
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.

PMID:
9225013
3.
4.

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.

PMID:
15826085
5.

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
6.

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;33(7):545-51.

PMID:
7628789
7.

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

Keating GA, Bogen KT.

Food Chem Toxicol. 2001 Jan;39(1):29-43.

PMID:
11259849
8.

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
9.

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
10.

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

PMID:
20589547
12.

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
13.

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;26(3):298-305. doi: 10.1080/02652030802526834.

PMID:
19680902
15.

Screening for heterocyclic amines in chicken cooked in various ways.

Solyakov A, Skog K.

Food Chem Toxicol. 2002 Aug;40(8):1205-11.

PMID:
12067585
16.

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
17.

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Alaejos MS, González V, Afonso AM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Jan;25(1):2-24. Review.

PMID:
17952757
19.
20.

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.

PMID:
9651045
Items per page

Supplemental Content

Support Center