Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

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

Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products by a modified QuEChERS method coupled to ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS)

(2019) Yuluan Wu et al.   FOOD CHEMISTRY

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS)

(2019) Hao Dong et al.   FOOD CHEMISTRY

Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

(2018) Nor Hasyimah Ahmad Kamal et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs

(2018) Anwar Samsidar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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 cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties

(2017) Monika Gibis et al.   FOOD CHEMISTRY

Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties

(2017) Fei Lu et al.   FOOD CONTROL

Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market

(2017) Fei Lu et al.   FOOD CONTROL

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   FOOD RESEARCH INTERNATIONAL

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

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

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

(2017) Chengli Hou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS

(2017) Jing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chitosan Film Containing an Iron Complex: Synthesis and Prospects for Heterocyclic Aromatic Amines (HAAs) Recognition

(2017) Maria Aparecida S. da Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products

(2017) Yan Yan et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

Preparation of arginine-modified reduced graphene oxide composite filled in an on-line solid-phase extraction disk and its application in the analysis of heterocyclic aromatic amines

(2017) Lemei Cai et al.   JOURNAL OF SEPARATION SCIENCE

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

Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine)

(2017) Pan Wang 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

Development of dispersive micro-solid phase extraction based on micro and nano sorbents

(2017) Tahere Khezeli et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

(2017) Jing Chen et al.   Food & Function

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

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

Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages

(2016) Jitlada Vichapong et al.   Food Analytical Methods

Determination of mutagenic amines in water and food samples by high pressure liquid chromatography with amperometric detection using a multiwall carbon nanotubes-glassy carbon electrode

(2016) Ana María Bueno et al.   FOOD CHEMISTRY

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

(2016) Alain Kondjoyan et al.   FOOD CHEMISTRY

Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

(2016) Saeed Aeenehvand et al.   FOOD CHEMISTRY

The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

(2016) Fatih Oz et al.   FOOD CHEMISTRY

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

Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

(2016) Fatih Oz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of acrylamide in brewed coffee and coffee powder using polymeric ionic liquid-based sorbent coatings in solid-phase microextraction coupled to gas chromatography–mass spectrometry

(2016) Cecilia Cagliero et al.   JOURNAL OF CHROMATOGRAPHY A

Matrix-compatible sorbent coatings based on structurally-tuned polymeric ionic liquids for the determination of acrylamide in brewed coffee and coffee powder using solid-phase microextraction

(2016) Cecilia Cagliero et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

(2016) Fatih Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Binary and Ternary Mixtures of Spices on the Inhibition of Lipid Oxidation and Carcinogenic Heterocyclic Amines in Fried Hamburger Patties

(2016) Rasha M.A. Mousa et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC–MS/MS and multivariate analysis

(2016) Maomao Zeng et al.   MEAT SCIENCE

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

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

(2016) Muneer Jamali et al.   MOLECULES

Modern trends in solid phase extraction: New sorbent media

(2016) Justyna Płotka-Wasylka et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

(2016) Maïa Meurillon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

(2015) Yun-fu Ouyang et al.   Analytical Methods

Porous boronate affinity monolith for on-line extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic aromatic amines in food samples

(2015) Qian-Chun Zhang et al.   CHINESE CHEMICAL LETTERS

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

(2015) Maomao Zeng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

(2015) Y. Wang et al.   FOOD 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

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

(2015) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines

(2015) Arkadiusz Szterk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acrylamide-modified graphene for online micro-solid-phase extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic amines in food samples

(2015) Qianchun Zhang et al.   TALANTA

Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat

(2015) Mohammad Rizwan Khan et al.   RSC Advances

A novel one-step extraction method for simultaneously determining eleven polar heterocyclic aromatic amines in meat products by UHPLC-MS/MS

(2014) Yan Yan et al.   Analytical Methods

Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde

(2014) Rosario Zamora et al.   FOOD CHEMISTRY

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

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

(2014) Haitao Guo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Simultaneous Analysis of PhIP, 4′-OH-PhIP, and Their Precursors Using UHPLC–MS/MS

(2014) Yan Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

(2014) Maomao Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

(2014) Fatih Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

(2014) A. Raza et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat

(2014) A Babatunde Omojola et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

(2014) Ubaid ur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mycotoxins in cereals and related foodstuffs: A review on occurrence and recent methods of analysis

(2014) V.L. Pereira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

(2013) Muhammad Asim Shabbir et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation and mitigation of heterocyclic aromatic amines in fried pork

(2013) Yan Zhang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Determination of heterocyclic amines in braised sauce beef

(2013) Y. Yao et al.   FOOD CHEMISTRY

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

Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines

(2013) Daniela Natale et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef

(2013) E.D. Ruan et al.   MEAT SCIENCE

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

(2013) Arkadiusz Szterk et al.   MEAT SCIENCE

A nanocomposite disk prepared from reduced graphene oxide and gold nanoparticles for the preconcentration of heterocyclic aromatic amines prior to their determination by HPLC

(2013) Connieal Tan et al.   MICROCHIMICA ACTA

Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography

(2012) Fatih Oz et al.   Food Analytical Methods

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

(2012) O. Viegas et al.   FOOD AND CHEMICAL TOXICOLOGY

Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties

(2012) Maurizio Petrozziello et al.   FOOD CHEMISTRY

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

(2012) Daniel Wong et al.   FOOD CHEMISTRY

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

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

Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

(2012) Liliana Rounds et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

(2012) Arkadiusz Szterk et al.   MEAT SCIENCE

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

Tandem solid phase extraction coupled to LC–ESI–MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products

(2011) Yan Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

(2011) Jiyeong Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

(2011) Ahyoung Dong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

HETEROCYCLIC AROMATIC AMINES IN MEAT

(2011) FATIH OZ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Simultaneous determination of six non-polar heterocyclic amines in meat samples by supercritical fluid extraction-capillary electrophoresis under fluorimetric detection

(2010) Fernando De Andrés et al.   ELECTROPHORESIS

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

(2010) A. Sahar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

(2010) Fatih Oz   FOOD CHEMISTRY

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

(2010) J. Damašius et al.   FOOD CHEMISTRY

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

(2010) Fatih Oz et al.   FOOD CONTROL

Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation

(2010) R. Gonzalo-Lumbreras et al.   JOURNAL OF CHROMATOGRAPHY A

Suitability of ionic liquids as mobile-phase additives in HPLC with fluorescence and UV detection for the determination of heterocyclic aromatic amines

(2010) Aurora Martín-Calero et al.   JOURNAL OF SEPARATION SCIENCE

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

(2010) F. Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines

(2009) M.R. Khan et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

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

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Ionic liquids as mobile phase additives in high-performance liquid chromatography with electrochemical detection: Application to the determination of heterocyclic aromatic amines in meat-based infant foods

(2009) Aurora Martín-Calero et al.   TALANTA

Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation

(2008) N. Rosales-Conrado et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Ionic liquids as desorption solvents and memory effect suppressors in heterocyclic aromatic amines determination by SPME–HPLC fluorescence

(2008) Aurora Martín-Calero et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy)

(2008) C. Naccari et al.   FOOD AND CHEMICAL TOXICOLOGY

Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection

(2008) B. Janoszka et al.   FOOD CHEMISTRY

Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD: A Comparison of Two Methods

(2008) Ute Jautz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography–tandem mass spectrometry

(2008) M.R. Khan et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of heterocyclic aromatic amines in human urine by using hollow-fibre supported liquid membrane extraction and liquid chromatography-ultraviolet detection system

(2008) Faiz Ullah Shah et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Extraction, Detection, and Quantification of Heterocyclic Aromatic Amines in Portuguese Meat Dishes by HPLC/Diode Array

(2008) A. Melo et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

(2007) Weijuan Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical methods applied to the determination of heterocyclic aromatic amines in foods

(2007) M. Sanz Alaejos et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES