Results 251 to 260 of about 468,328 (285)
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Heterocyclic aromatic amines—still a challenge for scientists
Journal of Chromatography B, 2004Knasmüller, Siegfried +3 more
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Heterocyclic aromatic amines in food as mutagenesis factors
Journal of Food Processing and Preservation, 2021Olga Savinova, Mira Yerzhanova
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Heterocyclic Aromatic Amines: Potential Human Carcinogens
2010Heterocyclic aromatic amines (HAAs) are formed at parts per billion concentrations during the cooking of meats, poultry, and fish. All of the HAAs tested thus far are carcinogenic in experimental animals and induce tumors in multiple organs. Because of the presence of HAAs in a wide range of food items, the exposure to them can be appreciable.
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Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review
Polycyclic Aromatic Compounds, 2020Samuel A O Adeyeye
exaly
Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball
International Journal of Food Science and Technology, 2022Fatih Öz
exaly
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
Food Control, 2021Fatih Öz, Emel Öz
exaly