(Q53450919)

14 May 2018

title

Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis. (English)

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14 May 2018

author name string

Wu J

1

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14 May 2018

Wong MK

2

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14 May 2018

Lee HK

3

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14 May 2018

Lee BL

4

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14 May 2018

Shi CY

5

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14 May 2018

Ong CN

6

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14 May 2018

publication date

1 October 1996

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14 May 2018

Food Additives and Contaminants

published in

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14 May 2018

volume

13

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14 May 2018

issue

7

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14 May 2018

page(s)

851-861

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14 May 2018

describes a project that uses

capillary electrophoresis

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based on heuristic

inferred from title

cites work

The causes and prevention of cancer

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Mutagenic activation of IQ, PhIP and MeIQx by hepatic microsomes from rat, monkey and man: low mutagenic activation of MeIQx in cynomolgus monkeys in vitro reflects low DNA adduct levels in vivo.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Food-borne heterocyclic amines. Chemistry, formation, occurrence and biological activities. A literature review

21 January 2018

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https://api.crossref.org/works/10.1080%2F02652039609374472

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Detection of IQ-type mutagens in canned roasted eel.

21 January 2018

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https://api.crossref.org/works/10.1080%2F02652039609374472

Formation of mutagens in boiled pork extract.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Detection of carcinogenic glutamic acid pyrolysis products in Worcestershire sauce by high-performance liquid chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Carcinogenic factors in food with relevance to colon cancer development

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Carcinogenicities of heterocyclic amines in cooked food

21 January 2018

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https://api.crossref.org/works/10.1080%2F02652039609374472

Metabolic activation of carcinogenic heterocyclic aromatic amines by human liver and colon

21 January 2018

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https://api.crossref.org/works/10.1080%2F02652039609374472

Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652039609374472

10.1080/02652039609374472

21 January 2018

Identifiers

DOI

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14 May 2018

1 reference

14 May 2018