(Q34687972)

3 August 2017

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title

Problems associated with the determination of heterocyclic amines in cooked foods and human exposure (English)

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3 August 2017

Skog K

1

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3 August 2017

language of work or name

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1 August 2002

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Food and Chemical Toxicology

3 August 2017

published in

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3 August 2017

volume

40

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3 August 2017

issue

8

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3 August 2017

page(s)

1197-1203

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Assessment of the human exposure to heterocyclic amines

3 August 2017

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7 January 2021

Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm

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Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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7 January 2021

Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.

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7 January 2021

Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry

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7 January 2021

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7 January 2021

Factors determining dietary intakes of heterocyclic amines in cooked foods

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Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants.

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Proposed structures for an amino-dimethylimidazofuropyridine mutagen in cooked meats

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Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography

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Determination of mutagens, amino-alpha-carbolines in grilled foods and cigarette smoke condensate

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Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometr

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7 January 2021

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

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Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties

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7 January 2021

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

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7 January 2021

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7 January 2021

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7 January 2021

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7 January 2021

Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.

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7 January 2021

Determination of heterocyclic aromatic amines in meat extracts by liquid chromatography-ion-trap atmospheric pressure chemical ionization mass spectrometry

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7 January 2021

Quantification of the co-mutagenic beta-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods.

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7 January 2021

Relationship between acetylator status, smoking, and diet and colorectal cancer risk in the north-east of England.

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7 January 2021

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Identifiers

DOI

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3 August 2017

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