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Items: 1 to 20 of 230

1.
2.

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
3.

Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds.

Shin IS, Rodgers WJ, Gomaa EA, Strasburg GM, Gray JI.

J Food Prot. 2002 Nov;65(11):1766-70.

PMID:
12430700
4.

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties.

Gibis M, Weiss J.

Meat Sci. 2010 Aug;85(4):735-42. doi: 10.1016/j.meatsci.2010.03.034. Epub 2010 Mar 27.

PMID:
20418021
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.

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
7.

Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties.

Rounds L, Havens CM, Feinstein Y, Friedman M, Ravishankar S.

J Agric Food Chem. 2012 Apr 11;60(14):3792-9. doi: 10.1021/jf204062p. Epub 2012 Mar 27.

PMID:
22397498
8.

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
9.

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
10.

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
11.

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
12.

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
13.

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
14.

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

Busquets R, Bordas M, Toribio F, Puignou L, Galceran MT.

J Chromatogr B Analyt Technol Biomed Life Sci. 2004 Mar 25;802(1):79-86.

PMID:
15035999
15.

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
16.

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties.

Gibis M, Weiss J.

Food Chem. 2012 Sep 15;134(2):766-74. doi: 10.1016/j.foodchem.2012.02.179. Epub 2012 Mar 10.

PMID:
23107689
17.

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
18.

Inhibitory effect of fruit extracts on the formation of heterocyclic amines.

Cheng KW, Wu Q, Zheng ZP, Peng X, Simon JE, Chen F, Wang M.

J Agric Food Chem. 2007 Dec 12;55(25):10359-65. Epub 2007 Nov 16.

PMID:
18004801
19.

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties.

Balogh Z, Gray JI, Gomaa EA, Booren AM.

Food Chem Toxicol. 2000 May;38(5):395-401.

PMID:
10762724
20.

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

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