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Items: 1 to 20 of 86

1.

Tobacco smoking and urinary levels of 2-amino-9H-pyrido[2,3-b]indole in men of Shanghai, China.

Turesky RJ, Yuan JM, Wang R, Peterson S, Yu MC.

Cancer Epidemiol Biomarkers Prev. 2007 Aug;16(8):1554-60.

2.
3.

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
4.

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
5.

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
7.

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
8.

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
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.

Measurement of the Heterocyclic Amines 2-Amino-9H-pyrido[2,3-b]indole and 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Urine: Effects of Cigarette Smoking.

Konorev D, Koopmeiners JS, Tang Y, Franck Thompson EA, Jensen JA, Hatsukami DK, Turesky RJ.

Chem Res Toxicol. 2015 Dec 21;28(12):2390-9. doi: 10.1021/acs.chemrestox.5b00401. Epub 2015 Dec 3.

11.

DNA adducts of the tobacco carcinogens 2-amino-9H-pyrido[2,3-b]indole and 4-aminobiphenyl are formed at environmental exposure levels and persist in human hepatocytes.

Nauwelaërs G, Bellamri M, Fessard V, Turesky RJ, Langouët S.

Chem Res Toxicol. 2013 Sep 16;26(9):1367-77. doi: 10.1021/tx4002226. Epub 2013 Aug 16.

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.

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
14.

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
16.

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
17.

UDP-glucuronosyltransferase-mediated metabolic activation of the tobacco carcinogen 2-amino-9H-pyrido[2,3-b]indole.

Tang Y, LeMaster DM, Nauwelaërs G, Gu D, Langouët S, Turesky RJ.

J Biol Chem. 2012 Apr 27;287(18):14960-72. doi: 10.1074/jbc.M111.320093. Epub 2012 Mar 5.

18.

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. doi: 10.1021/tx900436m.

19.

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
20.

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;30(9):1501-7. doi: 10.1080/19440049.2013.809627. Epub 2013 Jul 17.

PMID:
23862679

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