Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers (Q44577773)

4 December 2017

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers (English)

1 reference

4 December 2017

1 reference

E Persson

1

1 reference

4 December 2017

G Graziani

2

1 reference

4 December 2017

R Ferracane

3

1 reference

4 December 2017

V Fogliano

4

1 reference

4 December 2017

K Skog

5

1 reference

4 December 2017

language of work or name

1 reference

1 November 2003

1 reference

Food and Chemical Toxicology

4 December 2017

1 reference

4 December 2017

41

1 reference

4 December 2017

11

1 reference

4 December 2017

1587-1597

1 reference

Meat intake and cooking techniques: associations with pancreatic cancer

4 December 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Phenolic compounds in Spanish olive oils.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Study of phenolic compounds in virgin olive oils of the Picual variety

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

7 January 2021

Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Intake of fried meat and risk of cancer: A follow-up study in finland

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

7 January 2021

Determination of antioxidant potential of volatile extracts isolated from various herbs and spices

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Antioxidant properties of Mediterranean spices compared with common food additives

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

7 January 2021

A new approach to risk estimation of food-borne carcinogens--heterocyclic amines--based on molecular information

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Diet and pancreatic cancer: a case-control study

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Analysis of total meat intake and exposure to individual heterocyclic amines in a case-control study of colorectal cancer: contribution of metabolic variation to risk

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Liquid chromatographic–mass spectrometric analysis of supercritical-fluid extracts of rosemary plants

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

7 January 2021

Overview of carcinogenic heterocyclic amines

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Nutrition and dietary carcinogens

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

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%2FS0278-6915%2803%2900190-X

7 January 2021

Carotenoids from tomatoes inhibit heterocyclic amine formation

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

Tea polyphenols inhibit the formation of mutagens during the cooking of meat

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900190-X

7 January 2021

10.1016/S0278-6915(03)00190-X

Identifiers

DOI

1 reference

4 December 2017

1 reference