Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

(2019) Meryem Nuray et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Facile Preparation of Dual-Shell Novel Covalent–Organic Framework Functionalized Magnetic Nanospheres Used for the Simultaneous Determination of Fourteen Trace Heterocyclic Aromatic Amines in Nonsmokers and Smokers of Cigarettes with Different Tar Yields Based on UPLC-MS/MS

(2019) Wenfen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intake of Red and Processed Meat, Use of Non-Steroid Anti-Inflammatory Drugs, Genetic Variants and Risk of Colorectal Cancer: A Prospective Study of the Danish “Diet, Cancer and Health” Cohort

(2019) Vibeke Andersen et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS

(2019) Yanping Xian et al.   FOOD CHEMISTRY

Concentrations of selected heterocyclic aromatic amines among US population aged ≥ 6 years: data from NHANES 2013–2014

(2018) Ram B. Jain   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products

(2018) Chia-Chi Chang et al.   Food Analytical Methods

Probabilistic assessment of dietary exposure to heterocyclic amines and polycyclic aromatic hydrocarbons from consumption of meats and breads in the United States

(2018) Jane G. Pouzou et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

(2018) S. Jinap et al.   FOOD CONTROL

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Application of micro-solid-phase extraction for the on-site extraction of heterocyclic aromatic amines in seawater

(2018) Chanbasha Basheer   JOURNAL OF SEPARATION SCIENCE

Changes in the mutagenicity of heterocyclic amines, nitrite, and N -nitroso compound in pork patties during in vitro human digestion

(2018) Hyeong Sang Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge

(2018) Marco Cascella et al.   Infectious Agents and Cancer

Effects of Smoking or Baking Procedures during Sausage Processing on the Formation of Heterocyclic Amines Measured Using UPLC-MS/MS

(2018) Diaodiao Yang et al.   FOOD CHEMISTRY

Consumption of red and processed meat and breast cancer incidence: a systematic review and meta-analysis of prospective studies

(2018) Maryam S. Farvid et al.   INTERNATIONAL JOURNAL OF CANCER

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

(2018) Elif Ekiz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary Heterocyclic Amine Intake and Colorectal Adenoma Risk: A Systematic Review and Meta-analysis

(2018) Victoria Martínez Góngora et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves

(2018) Raffaela Fuccelli et al.   FOOD AND CHEMICAL TOXICOLOGY

Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography–electrospray-tandem mass spectrometry

(2018) Chia-Chi Chang et al.   JOURNAL OF CHROMATOGRAPHY A

Analysis of heterocyclic amines in meat products by liquid chromatography – Tandem mass spectrometry

(2018) Shi-Han Jian et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

(2018) Iftikhar Ali Khan et al.   MEAT SCIENCE

In silico prediction of Heterocyclic Aromatic Amines metabolism susceptible to form DNA adducts in humans

(2018) Victorien Delannée et al.   TOXICOLOGY LETTERS

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

(2018) Maria Buła et al.   FOOD CHEMISTRY

Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

(2018) Fatemeh Barzegar et al.   FOOD CHEMISTRY

Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

(2017) Eda Demirok Soncu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

(2017) Hasan Keskekoglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MS

(2017) Han-Yin Hsiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

(2017) Güliz Haskaraca et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation

(2017) Bin Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

(2017) Kubra Unal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   MEAT SCIENCE

Determining heterocyclic aromatic amines in aqueous samples: A novel dispersive liquid-liquid micro-extraction method based on solidification of floating organic drop and ultrasound assisted back extraction followed by UPLC-MS/MS

(2017) Romina Canales et al.   TALANTA

Association between NAT2, CYP1A1, and CYP1A2 genotypes, heterocyclic aromatic amines, and prostate cancer risk: a case control study in Japan

(2017) Masahide Koda et al.   Environmental Health and Preventive Medicine

High-throughput and sensitive analysis of urinary heterocyclic aromatic amines using isotope-dilution liquid chromatography–tandem mass spectrometry and robotic sample preparation system

(2016) Li Zhang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Dose validation of PhIP hair level as a biomarker of heterocyclic aromatic amines exposure: a feeding study

(2016) Loïc Le Marchand et al.   CARCINOGENESIS

Bioactivation of Heterocyclic Aromatic Amines by UDP Glucuronosyltransferases

(2016) Tingting Cai et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Methemoglobin Formation and Characterization of Hemoglobin Adducts of Carcinogenic Aromatic Amines and Heterocyclic Aromatic Amines

(2016) Khyatiben V. Pathak et al.   CHEMICAL RESEARCH IN TOXICOLOGY

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

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

Comparative DNA adduct formation and induction of colonic aberrant crypt foci in mice exposed to 2-amino-9H-pyrido[2,3-b]indole, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, and azoxymethane

(2016) Sangyub Kim et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Human T lymphocytes bioactivate heterocyclic aromatic amines by forming DNA adducts

(2016) Medjda Bellamri et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study

(2016) Kevin M. Cooper et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

(2016) Fatih Oz et al.   FOOD CONTROL

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

(2016) Mohammad Rizwan Khan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

(2016) Kebba Sabally et al.   MEAT SCIENCE

DNA adducts induced by food mutagen PhIP in a mouse model expressing human sulfotransferases 1A1 and 1A2

(2016) Anja Hortemo Høie et al.   TOXICOLOGY LETTERS

High intake of heterocyclic amines from meat is associated with oxidative stress

(2015) A. M. Carvalho et al.   BRITISH JOURNAL OF NUTRITION

Dietary Heterocyclic Amine Intake, NAT2 Genetic Polymorphism, and Colorectal Adenoma Risk: The Colorectal Adenoma Study in Tokyo

(2015) S. Budhathoki et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Mass Spectrometric Characterization of Human Serum Albumin Adducts Formed with N-Oxidized Metabolites of 2-Amino-1-methylphenylimidazo[4,5-b]pyridine in Human Plasma and Hepatocytes

(2015) Yi Wang et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Preconcentration and Simultaneous Determination of Heterocyclic Aromatic Amines in Grilled Pork Samples by Ion-Pair-Based Surfactant-Assisted Dispersive Liquid-Liquid Microextraction and High-Performance Liquid Chromatography

(2015) Jitlada Vichapong et al.   Food Analytical Methods

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

(2015) Monika Gibis et al.   FOOD CHEMISTRY

Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee

(2015) Elżbieta Wojtowicz et al.   FOOD CHEMISTRY

2-Amino-9H-pyrido[2,3-b]indole (AαC) Adducts and Thiol Oxidation of Serum Albumin as Potential Biomarkers of Tobacco Smoke

(2015) Khyatiben V. Pathak et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

(2015) Arkadiusz Szterk   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

(2015) F. Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

(2015) Fatih Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Red Meat and Colorectal Cancer: A Quantitative Update on the State of the Epidemiologic Science

(2015) Dominik D. Alexander et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

(2015) S. Jinap et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction between Red Meat Intake and NAT2 Genotype in Increasing the Risk of Colorectal Cancer in Japanese and African Americans

(2015) Hansong Wang et al.   PLoS One

N-Acetyltransferase 2 Gene Polymorphisms are Associated with Susceptibility to Cancer: a Meta-analysis

(2014) Fang-Shuo Tian et al.   Asian Pacific Journal of Cancer Prevention

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

(2014) G. Haskaraca et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous determination of fifteen heterocyclic aromatic amines in the urine of smokers and nonsmokers using ultra-high performance liquid chromatography–tandem mass spectrometry

(2014) Yufeng Fu et al.   JOURNAL OF CHROMATOGRAPHY A

Cys34-Cysteinylated Human Serum Albumin Is a Sensitive Plasma Marker in Oxidative Stress-Related Chronic Diseases

(2014) Kohei Nagumo et al.   PLoS One

Ternary composites of nanocellulose, carbonanotubes and ionic liquids as new extractants for direct immersion single drop microextraction

(2014) Celia Ruiz-Palomero et al.   TALANTA

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Hair: Impact of Exposure, Hair Pigmentation, and Cytochrome P450 1A2 Phenotype

(2013) R. J. Turesky et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Biomonitoring of Dietary Heterocyclic Amines and Metabolites in Urine by Liquid Phase Microextraction: 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a Possible Biomarker of Exposure to Dietary PhIP

(2013) Rosa Busquets et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Metabolic Activation of Polycyclic Aromatic Hydrocarbons and Aryl and Heterocyclic Amines by Human Cytochromes P450 2A13 and 2A6

(2013) Tsutomu Shimada et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

(2013) Özgül Özdestan et al.   Food Analytical Methods

Analysis of non-polar heterocyclic aromatic amines in beefburguers by using microwave-assisted extraction and dispersive liquid–ionic liquid microextraction

(2013) Leidy B. Agudelo Mesa et al.   FOOD CHEMISTRY

Effect of amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures

(2013) Rosario Zamora et al.   FOOD CHEMISTRY

The UDP-glucuronosyltransferases: Their role in drug metabolism and detoxification

(2013) Andrew Rowland et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-DNA adducts in benign prostate and subsequent risk for prostate cancer

(2013) Deliang Tang et al.   INTERNATIONAL JOURNAL OF CANCER

Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza

(2013) Monika Gibis et al.   JOURNAL OF FOOD SCIENCE

N-acetyltransferase 1 polymorphism and bladder cancer susceptibility: a meta-analysis of epidemiological studies

(2013) Ke Wu et al.   JOURNAL OF INTERNATIONAL MEDICAL RESEARCH

Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

(2013) S. Jinap et al.   MEAT SCIENCE

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

(2013) Hasan Keşkekoğlu et al.   MEAT SCIENCE

Second derivative synchronous fluorimetric method for simultaneous determination of harman and norharman in coffee samples

(2013) Saikh Mohammad Wabaidur et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Capturing Labile Sulfenamide and Sulfinamide Serum Albumin Adducts of Carcinogenic Arylamines by Chemical Oxidation

(2012) Lijuan Peng et al.   ANALYTICAL CHEMISTRY

Effects of phenotypes in heterocyclic aromatic amine (HCA) metabolism–related genes on the association of HCA intake with the risk of colorectal adenomas

(2012) Aline Barbir et al.   CANCER CAUSES & CONTROL

The analysis of DNA adducts: The transition from 32P-postlabeling to mass spectrometry

(2012) Joshua J. Klaene et al.   CANCER LETTERS

Mapping Serum Albumin Adducts of the Food-Borne Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by Data-Dependent Tandem Mass Spectrometry

(2012) Lijuan Peng et al.   CHEMICAL RESEARCH IN TOXICOLOGY

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

Heterocyclic amine intake, smoking, cytochrome P450 1A2 andN-acetylation phenotypes, and risk of colorectal adenoma in a multiethnic population

(2012) Jenna Voutsinas et al.   GUT

Meat consumption, heterocyclic amines and colorectal cancer risk: The Multiethnic Cohort Study

(2012) Nicholas J. Ollberding et al.   INTERNATIONAL JOURNAL OF CANCER

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2012) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UDP-Glucuronosyltransferase-mediated Metabolic Activation of the Tobacco Carcinogen 2-Amino-9H-pyrido[2,3-b]indole

(2012) Yijin Tang et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

(2012) Adnan Dundar et al.   MEAT SCIENCE

The association of NAT1 polymorphisms and colorectal carcinoma risk: evidence from 20,000 subjects

(2012) Jie Cai et al.   MOLECULAR BIOLOGY REPORTS

Heterocyclic Aromatic Amine [HCA] Intake and Prostate Cancer Risk: Effect Modification by Genetic Variants

(2012) Mieke Van Hemelrijck et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

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

DNA Adduct Formation of 4-Aminobiphenyl and Heterocyclic Aromatic Amines in Human Hepatocytes

(2011) Gwendoline Nauwelaers et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Metabolism and Biomarkers of Heterocyclic Aromatic Amines in Molecular Epidemiology Studies: Lessons Learned from Aromatic Amines

(2011) Robert J. Turesky et al.   CHEMICAL RESEARCH IN TOXICOLOGY

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

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

N-glucuronidation of drugs and other xenobiotics by human and animal UDP-glucuronosyltransferases

(2011) Sanna Kaivosaari et al.   XENOBIOTICA

Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort

(2010) Anja Sander et al.   CANCER CAUSES & CONTROL

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Metabolic Activation of Heterocyclic Amines and Expression of CYP1A1 in the Tongue

(2010) Mami Takiguchi et al.   TOXICOLOGICAL SCIENCES

Biomonitoring of Carcinogenic Heterocyclic Aromatic Amines in Hair: A Validation Study

(2009) Erin E. Bessette et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Activation of aminoimidazole carcinogens by nitrosation: Mutagenicity and nucleotide adducts

(2009) Terry V. Zenser et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS