Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

(2020) Tânia Cordeiro et al.   MEAT SCIENCE

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

Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines

(2019) Mohammad Rizwan Khan et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

(2019) Wanwisa Wongmaneepratip et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

(2019) HUIYUAN WANG et al.   JOURNAL OF FOOD PROTECTION

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in Meat Floss (boiled, shredded, fried pork)

(2019) Teng Pan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2019) Xiaoqian Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

(2018) Shabnam Sepahpour et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments

(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

Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system

(2018) Saerom Min 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

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

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

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

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

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

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 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

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball

(2016) Gulen Yildiz Turp 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

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

(2015) Daniel Demeyer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Spices and herbs: Natural sources of antioxidants – a mini review

(2015) Milda E. Embuscado   Journal of Functional Foods

Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

(2014) Daniella Carisa Murador et al.   FOOD RESEARCH INTERNATIONAL

Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?

(2014) Joanna Trafialek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

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

Meat consumption: Trends and quality matters

(2014) Maeve Henchion et al.   MEAT SCIENCE

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

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

Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil

(2013) Liliana Rounds 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

Combined Genotoxic Effects of a Polycyclic Aromatic Hydrocarbon (B(a)P) and an Heterocyclic Amine (PhIP) in Relation to Colorectal Carcinogenesis

(2013) Emilien L. Jamin et al.   PLoS One

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

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

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

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

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

(2011) Husam Alomirah et al.   FOOD CONTROL

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

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

(2011) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

(2010) Beata Janoszka   FOOD CHEMISTRY

Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties

(2010) Kyunghee Jung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

(2010) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD 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

Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach

(2009) B.M. Keikotlhaile et al.   FOOD AND CHEMICAL TOXICOLOGY

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

(2009) Beata Janoszka   FOOD CHEMISTRY

Heterocyclic amines content of meat and fish cooked by Brazilian methods

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

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

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

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

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks

(2008) J.S. Smith et al.   JOURNAL OF FOOD SCIENCE