Related references
Note: Only part of the references are listed.Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay
A. K. Nor Hasyimah et al.
POLYCYCLIC AROMATIC COMPOUNDS (2022)
Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market
Lang Zhang et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks
Mingjun Yao et al.
JOURNAL OF FOOD PROTECTION (2020)
Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation
Yiqun Cheng et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products
Seung Yun Lee et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure-activity relationship modeling
Lei Zhao et al.
JOURNAL OF FOOD BIOCHEMISTRY (2020)
Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS
Yong Li et al.
FOOD CHEMISTRY (2020)
The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils
Elif Ekiz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
Maria Bula et al.
FOOD CHEMISTRY (2019)
Facile Preparation of Dual-Shell Novel Covalent-Organic Framework Functionalized Magnetic Nanospheres Used for the Simultaneous Determination of Fourteen Trace Heterocyclic Aromatic Amines in Nonsmokers and Smokers of Cigarettes with Different Tar Yields Based on UPLC-MS/MS
Wenfen Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Visible-Light-Photocatalyzed Reductions of N-Heterocyclic Nitroaryls to Anilines Utilizing Ascorbic Acid Reductant
Aleksandar R. Todorov et al.
ORGANIC LETTERS (2019)
Primary aromatic amines and cancer: Novel mechanistic insights using 4-aminobiphenyl as a model carcinogen
Shuang Wang et al.
PHARMACOLOGY & THERAPEUTICS (2019)
Determination of Aromatic Amines in Urine using Extraction and Chromatographic Analysis: A Minireview
Boon Yih Hui et al.
ANALYTICAL LETTERS (2019)
Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS
Yanping Xian et al.
FOOD CHEMISTRY (2019)
Role of sulphur-heterocycles in medicinal chemistry: An update
Shelly Pathania et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2019)
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures
Iftikhar Ali Khan et al.
MEAT SCIENCE (2019)
Risk assessment of chemical substances of safety concern generated in processed meats
Monica Flores et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation
Bin Zhou et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
A nanocomposite consisting of poly(methyl methacrylate), graphene oxide and Fe3O4 nanoparticles as a sorbent for magnetic solid-phase extraction of aromatic amines
Elham Bashtani et al.
MICROCHIMICA ACTA (2018)
Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
Shabnam Sepahpour et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2018)
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
Maomao Zeng et al.
FOOD CHEMISTRY (2018)
The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
Fei Lu et al.
FOOD CONTROL (2018)
Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
Minyi Han et al.
FOOD & FUNCTION (2018)
A comparison of mutagenic PhIP and beneficial 8-C-(E-phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under microwave and conventional heating
Daming Fan et al.
FOOD & FUNCTION (2018)
Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence
Lei Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties
Monika Gibis et al.
FOOD CHEMISTRY (2017)
Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
Mercan Merve Tengilimoglu-Metin et al.
FOOD RESEARCH INTERNATIONAL (2017)
Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques
Hasan Keskekoglu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb
Chengli Hou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS
Jing Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Metabolism of Foodborne Heterocyclic Aromatic Amines by Lactobacillus reuteri DSM 20016
Falco Beer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formationin the Maillard Reaction Model Systems
Ziyi Linghu et al.
JOURNAL OF FOOD SCIENCE (2017)
Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
Benjamin M. Bohrer
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties
Maomao Zeng et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2017)
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Monika Gibis
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system
Di Yu et al.
FOOD CHEMISTRY (2016)
Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes
Fatih Oz et al.
FOOD CONTROL (2016)
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Cecile Rannou et al.
FOOD RESEARCH INTERNATIONAL (2016)
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
Clemens Kanzler et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties
Kebba Sabally et al.
MEAT SCIENCE (2016)
Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures
Muneer Ahmed Jamali et al.
MOLECULES (2016)
Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods
Maia Meurillon et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Food contamination during food process
Cristina Nerin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models
Qin Zhu et al.
FOOD & FUNCTION (2016)
Enhanced autotrophic astaxanthin production from Haematococcus pluvialis under high temperature via heat stress-driven Haber-Weiss reaction
Min-Eui Hong et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods
Hye-Seung Jeong et al.
TOXICOLOGICAL RESEARCH (2015)
Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
N. D. S. Hasnol et al.
FOOD CHEMISTRY (2014)
Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines
Daniela Natale et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
Ubaid ur Rahman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Ranking Relative Hydrogen-Bond Strengths in Hydroxybenzoic Acids for Crystal-Engineering Purposes
Christer B. Aakeroey et al.
CHEMISTRY-A EUROPEAN JOURNAL (2013)
Genotoxicity and induction of DNA damage responsive genes by food-borne heterocyclic aromatic amines in human hepatoma HepG2 cells
Marko Pezdirc et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay
S. Jinap et al.
MEAT SCIENCE (2013)
Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil
Liliana Rounds et al.
MEAT SCIENCE (2013)
Effects of metal ions on THMs and HAAs formation during tannic acid chlorination
Xiaowei Liu et al.
CHEMICAL ENGINEERING JOURNAL (2012)
Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
O. Viegas et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Daniel Wong et al.
FOOD CHEMISTRY (2012)
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
Liliana Rounds et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type
Arkadiusz Szterk et al.
MEAT SCIENCE (2012)
Metabolism and Biomarkers of Heterocyclic Aromatic Amines in Molecular Epidemiology Studies: Lessons Learned from Aromatic Amines
Robert J. Turesky et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2011)
Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
Maite Sanz Alaejos et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat
J. Damasius et al.
FOOD CHEMISTRY (2011)
THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE
Fatih Oz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik
Li Sun et al.
FOOD CHEMISTRY (2010)
Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed in immortal mammalian cells
K. L. Platt et al.
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2010)
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Monika Gibis et al.
MEAT SCIENCE (2010)
Biomonitoring of Carcinogenic Heterocyclic Aromatic Amines in Hair: A Validation Study
Erin E. Bessette et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2009)
Efficient guanylation of aromatic and heterocyclic amines catalyzed by cyclopentadienyl-free rare earth metal amides
Yunjun Wu et al.
INORGANICA CHIMICA ACTA (2009)
Trapping of Phenylacetaldehyde as a Key Mechanism Responsible for Naringenin's Inhibitory Activity in Mutagenic 2-Amino-1-methyl-6-phenylimidazo [4,5-b]Pyridine Formation
Ka-Wing Cheng et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2008)
Biosorption of chromium species by aquatic weeds: Kinetics and mechanism studies
R. Elangovan et al.
JOURNAL OF HAZARDOUS MATERIALS (2008)
Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review
M. S. Alaejos et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2008)
Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households
CP Salmon et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Effects of hydroxyl group numbers on the B-ring of 5,7-dihydroxyflavones on the differential inhibition of human CYP 1A and CYP1B1 enzymes
HJ Kim et al.
ARCHIVES OF PHARMACAL RESEARCH (2005)
Heterocyclic amines:: 1.: Kinetics of formation of polar and nonpolar heterocyclic amines as a function of time and temperature
J Ahn et al.
JOURNAL OF FOOD SCIENCE (2005)
Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods
CM Lan et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Formation of heterocyclic aromatic amines in model systems
M Murkovic
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food
P Vitaglione et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Identification of cytochrome P-450s involved in the formation of APNH from norharman with aniline
R Nishigaki et al.
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2004)
Rapid biomonitoring of heterocyclic aromatic amines in human urine by tandem solvent solid phase extraction liquid chromatography electrospray ionization mass spectrometry
RD Holland et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2004)
Chemistry of carcinogenic and mutagenic metabolites of heterocyclic aromatic amines
M Novak et al.
JOURNAL OF PHYSICAL ORGANIC CHEMISTRY (2004)
Inhibitory effects of (-)-epigallocatechin gallate on the mutation, DNA strand cleavage, and DNA adduct formation by heterocyclic amines
S Arimoto-Kobayashi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Formation of aroma compounds from ribose and cysteine during the Maillard reaction
C Cerny et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Direct reduction of N-acetoxy-PhIP by tea polyphenols:: a possible mechanism for chemoprevention against PhIP-DNA adduct formation
DX Lin et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2003)
A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds
HS Shin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effects of cacao liquor proanthocyanidins on PhIP-induced mutagenesis in vitro, and in vivo mammary and pancreatic tumorigenesis in female Sprague-Dawley rats
M Yamagishi et al.
CANCER LETTERS (2002)
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds
HS Shin et al.
JOURNAL OF FOOD PROTECTION (2002)
Formation of the heterocyclic aromatic amine PhIP:: identification of precursors and intermediates
S Zöchling et al.
FOOD CHEMISTRY (2002)
An epidemiologic approach to studying heterocyclic amines
R Sinha
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2002)
Metabolism of heterocyclic aromatic amines by human hepatocytes and cytochrome P4501A2
RJ Turesky et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2002)
Biomarkers of exposure to heterocyclic amines: approaches to improve the exposure assessment
J Alexander et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
Genotoxicity of radiofrequency signals. I. Investigation of DNA damage and micronuclei induction in cultured human blood cells
RR Tice et al.
BIOELECTROMAGNETICS (2002)
Intestinal bacterial β-glucuronidase activity of patients with colon cancer
DH Kim et al.
ARCHIVES OF PHARMACAL RESEARCH (2001)
Impact of bacteria in dairy products and of the intestinal microflora on the genotoxic and carcinogenic effects of heterocyclic aromatic amines
S Knasmüller et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2001)
Metabolism of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline in human hepatocytes:: 2-Amino-3-methylimidazo [4,5-f]quinoxaline-8-carboxylic acid is a major detoxication pathway catalyzed by cytochrome P450 1A2
S Langouët et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2001)
Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system
K Skog et al.
FOOD CHEMISTRY (2000)