Characterization of Phenolic Compounds in Virgin Olive Oil and Their Effect on the Formation of Carcinogenic/Mutagenic Heterocyclic Amines in a Model System
Raffaele Sacchi
Journal of Agricultural and Food Chemistry, 2001
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Antioxidant spices reduce the formation of heterocyclic amines in fried meat
Michael Murkovic
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
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Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food
Paola Vitaglione
Journal of Chromatography B, 2004
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Analysis of the cancerogenic heterocyclic aromatic amines in fried meat
Michael Murkovic
Fresenius' journal of analytical chemistry, 2000
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Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats
Rosa Busquets
Food Control, 2021
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Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Atelier 04
Journal of Agricultural and Food Chemistry, 2012
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The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay
sharina shamsudin
Molecules, 2020
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Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions
R. Heiniö
Food and Chemical Toxicology, 1996
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Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts
Piero Sestili
Foods
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High intake of heterocyclic amines from meat is associated with oxidative stress
Regina Fisberg
The British journal of nutrition, 2015
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Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties
Kebba Sabally
Meat Science, 2016
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EVALUATION OF MUTAGENIC POTENTIALITY OF Heterocyclic Amines EXTRACTed from COOKED CHICKENs
Khalid Fahmy
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A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods
Parikshit Das
Journal of Pharmaceutical Research International
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Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet
Rosa Busquets
Journal of Chromatography B, 2004
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Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
Sylwia Bulanda
International Journal of Environmental Research and Public Health
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Formation of Heterocyclic Amine Mutagens/Carcinogens During Home and Commercial Cooking of Muscle Foods
Cyndy Salmon
1996
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Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds
muhammad ijaz
Journal of Food Science, 2018
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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
Marisa González
Meat science, 2017
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Heterocyclic amines content of meat and fish cooked by Brazilian methods
Gerson marin
Journal of Food Composition and Analysis, 2010
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Assessing the Antioxidant and Anticarcinogenic Activities of Virgin Olive Oil and Purified Olive Oil Samples Treated with Light and Heat Using the Ames Test
arash shams
International Journal of Microbiology Research, 2012
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Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
Ana Afonso
Comprehensive Reviews in Food Science and Food Safety, 2011
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Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
ubaid ur rahman
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Heterocyclic amine content in commercial ready to eat meat products
Melvin Hunt
Meat science, 2011
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Intake of heterocyclic aromatic amines from meat in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heidelberg cohort
Sabine Rohrmann
British Journal of Nutrition, 2007
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Heterocyclic aromatic amines in fried poultry meat
Michael Murkovic
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
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Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
Hanifah Lioe
Food Additives & Contaminants: Part A, 2010
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Heterocyclic amines formed by cooking food: comparison of bioassay results with other chemicals in the Carcinogenic Potency Database
Thomas Slone, Neela Manley
Cancer Letters, 1994
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Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
Cyndy Salmon
Food and Chemical Toxicology, 1998
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Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks
Lea Demšar
Czech Journal of Food Sciences, 2020
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Effect of antioxidants on rats fed on thermally oxidized oil (fried oil)
Mona Ahmed
Egyptian Journal of Nutrition and Health, 2006
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The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes
Magdalena Frías
British Journal of Nutrition, 2002
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Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
Margareta Nyman
Journal of Agricultural and Food Chemistry, 2004
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Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition
Bing-huei Chen
Food Research International, 2020
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TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS
fahim shaltout
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Heterocyclic amine content in fast-food meat products
Cyndy Salmon
Food and Chemical Toxicology an International Journal Published For the British Industrial Biological Research Association, 1995
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