Determination of heterocyclic aromatic amines by micellar electrokinetic chromatography with amperometric detection (Q73293100)

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2 November 2019

title

Determination of heterocyclic aromatic amines by micellar electrokinetic chromatography with amperometric detection (English)

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2 November 2019

author name string

J C Olsson

series ordinal

1

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2 November 2019

A Dyremark

series ordinal

2

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2 November 2019

B Karlberg

series ordinal

3

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2 November 2019

language of work or name

English

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publication date

1 March 1997

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Journal of Chromatography

2 November 2019

number of pages

7

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based on heuristic

inferred from page(s)

published in

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2 November 2019

volume

765

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2 November 2019

issue

2

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2 November 2019

page(s)

329-335

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Chemistry of mutagens and carcinogens in broiled food

2 November 2019

cites work

1 reference

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Carcinogenicity in mice and rats of heterocyclic amines in cooked foods

7 January 2021

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Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food

7 January 2021

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Mycotoxins: food contamination, mechanism, carcinogenic potential and preventive measures

7 January 2021

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Exposure to heterocyclic amines

7 January 2021

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Purification of the food-borne carcinogens 2-amino-3-methylimidazo [4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography

7 January 2021

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Trp-P-2 is not detectable in cooked meat and fish

7 January 2021

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Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry.

7 January 2021

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Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometr

7 January 2021

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Analysis of mutagens from cooked foods by directly combined liquid chromatography-mass spectrometry

7 January 2021

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Thermospray liquid chromatographic-mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates

7 January 2021

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Determination of heterocyclic amines by pneumatically assisted electrospray liquid chromatography-mass spectrometry

7 January 2021

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Analysis of mutagenic imidazo[4,5-f]quinolines and -quinoxalines (IQ compounds). Comparison of electrochemical and ultraviolet detection

7 January 2021

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Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products

7 January 2021

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Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

7 January 2021

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Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts

7 January 2021

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Quantification of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in beef extracts by liquid chromatography with electrochemical detection (LCEC).

7 January 2021

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Capillary electrophoretic determination of the constituents of paeoniae radix

7 January 2021

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Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C.

7 January 2021

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

7 January 2021

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

7 January 2021

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Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.

7 January 2021

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10.1016/S0021-9673(96)00918-1

7 January 2021

Identifiers

DOI

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2 November 2019

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