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Items: 1 to 20 of 299

1.

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

Salmon CP, Knize MG, Felton JS, Zhao B, Seow A.

Food Chem Toxicol. 2006 Apr;44(4):484-92. Epub 2005 Oct 13.

PMID:
16226366
2.

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
3.

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
4.

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
5.

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
6.

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
7.

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
8.

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
9.

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
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.

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-Nov;35(10-11):945-55.

PMID:
9463528
12.

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.

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
15.

Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods.

Lan CM, Chen BH.

Food Chem Toxicol. 2002 Jul;40(7):989-1000.

PMID:
12065221
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.

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
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.

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
20.

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

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