(Q43548543)

24 November 2017

title

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet (English)

1 reference

24 November 2017

Keating GA

1

1 reference

24 November 2017

Bogen KT

series ordinal

2

1 reference

24 November 2017

publication date

1 January 2001

1 reference

Food and Chemical Toxicology

24 November 2017

published in

1 reference

24 November 2017

volume

39

1 reference

24 November 2017

issue

1

1 reference

24 November 2017

page(s)

29-43

1 reference

Assessment of the human exposure to heterocyclic amines

24 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Cancer potencies of heterocyclic amines found in cooked foods

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Analysis of mutagens from cooked foods by directly combined liquid chromatography-mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Isolation and characterization of new mutagens from fried ground beef

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Review: Putative mutagens and carcinogens in food. VII. Genetic toxicology of the diet. A summary of a satellite symposium of the Fourth International Conference on Environmental Mutagens. Copenhagen, June 19-22, 1985. Abstracts

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Factors determining dietary intakes of heterocyclic amines in cooked foods

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States)

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Heterocyclic amine content in fast-food meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

The consumption of well-done red meat and the risk of colorectal cancer

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Meat preparation and colorectal adenomas in a large sigmoidoscopy-based case-control study in California (United States).

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Re: "Fried foods and the risk of colon cancer".

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Airborne mutagens produced by frying beef, pork and a soy-based food

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

Well-done meat intake and the risk of breast cancer.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2800%2900115-0

7 January 2021

10.1016/S0278-6915(00)00115-0

Identifiers

DOI

1 reference

24 November 2017

1 reference