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Items: 6

1.

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
2.

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
3.

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
4.

Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).

Shabbir MA, Raza A, Anjum FM, Khan MR, Suleria HA.

Crit Rev Food Sci Nutr. 2015;55(1):82-93. doi: 10.1080/10408398.2011.647122. Review.

PMID:
24915407
5.

Mutagenic activity of heterocyclic amines in cooked foods.

Felton JS, Knize MG, Dolbeare FA, Wu R.

Environ Health Perspect. 1994 Oct;102 Suppl 6:201-4. Review.

6.

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