Factors determining dietary intakes of heterocyclic amines in cooked foods (Q33692208)

28 July 2017

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title

Factors determining dietary intakes of heterocyclic amines in cooked foods (English)

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28 July 2017

Keating GA

1

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28 July 2017

Layton DW

series ordinal

2

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28 July 2017

Felton JS

series ordinal

3

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28 July 2017

language of work or name

English

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publication date

1 July 1999

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28 July 2017

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28 July 2017

443

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28 July 2017

1-2

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28 July 2017

149-156

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Assessment of the human exposure to heterocyclic amines

28 July 2017

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Influence of amino acids on the formation of mutagenic/carcinogenic heterocydic amines in a model system

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

The identification of a new heterocyclic amine mutagen from a heated mixture of creatine, glutamic acid and glucose

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Fried foods and the risk of colon cancer

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

The consumption of well-done red meat and the risk of colorectal cancer

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Meat preparation and colorectal adenomas in a large sigmoidoscopy-based case-control study in California (United States).

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Re: "Fried foods and the risk of colon cancer".

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

Well-done meat intake and the risk of breast cancer.

1 reference

https://api.crossref.org/works/10.1016%2FS1383-5742%2899%2900017-4

7 January 2021

10.1016/S1383-5742(99)00017-4

Identifiers

DOI

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28 July 2017

1 reference