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Items: 1 to 20 of 101

1.

Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies.

Sinha R, Rothman N.

Mutat Res. 1997 May 12;376(1-2):195-202.

PMID:
9202756
2.

An epidemiologic approach to studying heterocyclic amines.

Sinha R.

Mutat Res. 2002 Sep 30;506-507:197-204. Review.

PMID:
12351159
3.

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
4.

Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.

Sugimura T, Wakabayashi K, Nakagama H, Nagao M.

Cancer Sci. 2004 Apr;95(4):290-9. Review.

5.

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
7.
8.

Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.

Sinha R, Kulldorff M, Chow WH, Denobile J, Rothman N.

Cancer Epidemiol Biomarkers Prev. 2001 May;10(5):559-62.

9.

Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.

Peters U, Sinha R, Bell DA, Rothman N, Grant DJ, Watson MA, Kulldorff M, Brooks LR, Warren SH, DeMarini DM.

Environ Mol Mutagen. 2004;43(1):53-74.

PMID:
14743346
10.

Heterocyclic amines: human carcinogens in cooked food?

Pfau W, Knasmueller S, Glatt HR, Frandsen H, Alexander J, Murkovic M, Sontag G, Galceran T, Edenharder R, Skog K.

Nutr Metab Cardiovasc Dis. 2001 Aug;11(4 Suppl):82-6.

PMID:
11894761
11.

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
12.

Analysis of total meat intake and exposure to individual heterocyclic amines in a case-control study of colorectal cancer: contribution of metabolic variation to risk.

Nowell S, Coles B, Sinha R, MacLeod S, Luke Ratnasinghe D, Stotts C, Kadlubar FF, Ambrosone CB, Lang NP.

Mutat Res. 2002 Sep 30;506-507:175-85.

PMID:
12351157
13.
14.

Heterocyclic amine content in commercial ready to eat meat products.

Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.

Meat Sci. 2011 Jun;88(2):227-33. doi: 10.1016/j.meatsci.2010.12.025. Epub 2010 Dec 23.

PMID:
21242037
15.
16.

Polymorphisms in xenobiotic metabolizing genes, intakes of heterocyclic amines and red meat, and postmenopausal breast cancer.

Lee HJ, Wu K, Cox DG, Hunter D, Hankinson SE, Willett WC, Sinha R, Cho E.

Nutr Cancer. 2013;65(8):1122-31. doi: 10.1080/01635581.2013.824991. Epub 2013 Oct 7.

17.

[Heterocyclic amines in cooked meat].

Vikse R, Reistad R, Steffensen IL, Paulsen JE, Nyholm SH, Alexander J.

Tidsskr Nor Laegeforen. 1999 Jan 10;119(1):45-9. Review. Norwegian.

PMID:
10025205
18.

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.

Khan MR.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):307-14. doi: 10.1080/19440049.2015.1008057. Epub 2015 Feb 11.

PMID:
25589062
19.

Well-done meat intake and the risk of breast cancer.

Zheng W, Gustafson DR, Sinha R, Cerhan JR, Moore D, Hong CP, Anderson KE, Kushi LH, Sellers TA, Folsom AR.

J Natl Cancer Inst. 1998 Nov 18;90(22):1724-9.

PMID:
9827527
20.

Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).

Keating GA, Sinha R, Layton D, Salmon CP, Knize MG, Bogen KT, Lynch CF, Alavanj M.

Cancer Causes Control. 2000 Sep;11(8):731-9.

PMID:
11065010

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