Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

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

(2019) Monika Gibis et al.   Foods

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

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

(2018) Xiao-Jing Fan et al.   MEAT SCIENCE

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

(2018) Maria Buła et al.   FOOD CHEMISTRY

Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision

(2017) José L. Domingo et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

(2012) Margit D. Aaslyng et al.   MEAT SCIENCE

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Application of the Margin of Exposure (MOE) approach to substances in food that are genotoxic and carcinogenic

(2010) Philip Carthew et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

(2010) Monika Gibis et al.   MEAT SCIENCE

Heterocyclic amines content of meat and fish cooked by Brazilian methods

(2009) Motoki Iwasaki et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Mutagenic heterocyclic amine content in thermally processed offal products

(2008) M.R. Khan et al.   FOOD CHEMISTRY