Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

Role of α-Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

(2017) Zhonghui Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

(2016) Monika Gibis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

(2015) Monika Gibis et al.   JOURNAL OF FOOD SCIENCE

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

(2013) N.D.S. Hasnol et al.   FOOD CHEMISTRY

Inhibition of mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation using various food ingredients in a model systems

(2013) Seung-Eun Moon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

(2012) Monika Gibis et al.   FOOD CHEMISTRY

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

(2012) Rosario Zamora et al.   FOOD CHEMISTRY

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

(2012) Michel Aliani et al.   MEAT SCIENCE

DNA adducts of 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine and 4-aminobiphenyl are infrequently detected in human mammary tissue by liquid chromatography/tandem mass spectrometry

(2011) Dan Gu et al.   CARCINOGENESIS

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

(2011) Maite Sanz Alaejos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle

(2009) L. Gašperlin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE