(Q33772275)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

title

Heterocyclic amines content of meat and fish cooked by Brazilian methods (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

Sangita Sharma

series ordinal

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

8

Shoichiro Tsugane

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

1

Motoki Iwasaki

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

7

Loïc Le Marchand

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

4

Ribeka Takachi

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

5

Gerson Shigeaki Hamada

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

author name string

Hiroyuki Kataoka

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

publication date

1 February 2010

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

Journal of Food Composition and Analysis

30 January 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

volume

23

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

page(s)

61-69

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition

30 January 2020

cites work

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

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

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Cancer incidence in Japanese in Japan, Hawaii, and western United States

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Cancer of the gastrointestinal tract among Japanese and white immigrants in Los Angeles County.

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Processed meat intake, CYP2A6 activity and risk of colorectal adenoma.

28 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Meat mutagens and risk of distal colon adenoma in a cohort of U.S. men.

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Meat, meat cooking methods and preservation, and risk for colorectal adenoma

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Heterocyclic amines, meat intake, and association with colon cancer in a population-based study

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Estimation of dietary HCA intakes in a large-scale population-based prospective study in Japan

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Development of a quantitative food frequency questionnaire for assessing food, nutrient, and heterocyclic aromatic amines intake in Japanese Brazilians for a colorectal adenoma case–control study

30 October 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2850217

Cellulose bearing covalently linked copper phthalocyanine trisulphonate as an adsorbent selective for polycyclic compounds and its use in studies of environmental mutagens and carcinogens

30 October 2018

1 reference

12 December 2020

Secular trends in cancer mortality among Japanese immigrants in the state of São Paulo, Brazil, 1979-2001

1 reference

12 December 2020

Validity of a self-administered food frequency questionnaire in the assessment of heterocyclic amine intake using 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) levels in hair

1 reference

12 December 2020

Analysis of mutagenic heterocyclic amines in cooked food samples by gas chromatography with nitrogen-phosphorus detector

1 reference

12 December 2020

Cancer incidence rates among Japanese immigrants in the city of São Paulo, Brazil, 1969-78

1 reference

12 December 2020

Cancer mortality among Japanese immigrants and their descendants in the state of São Paulo, Brazil, 1999-2001

1 reference

12 December 2020

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

1 reference

12 December 2020

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

1 reference

12 December 2020

10.1016/J.JFCA.2009.07.004

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20383312%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

PubMed publication ID

20383312

1 reference