Results 111 to 120 of about 24,391 (208)

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

open access: yesFoods
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value,
Marco Iammarino   +4 more
doaj   +1 more source

Trends in bronchoscopic findings over a decade [PDF]

open access: yes, 2009
The incidence of lung cancer in Maltese males is higher than that in females. However trends in Maltese and other foreign populations indicate a substantial recent increment in the diagnosis of lung cancer in women.
Agius, Maria   +4 more
core  

Antioxidant Potential, Phenolic Content, and Nitrate/Nitrite Content in Various Lettuce Varieties

open access: yesAGRIVITA Journal of Agricultural Science
Ten lettuce varieties are analyzed for antioxidant activity, total phenolic, nitrate, and nitrite contents, and the effects of harvest maturity and cold storage in selected varieties are determined.
Jarongsak Pumnuan   +5 more
doaj   +1 more source

Carcinogen metabolism and bladder cancer: role of gut microbiota in disease and prevention. [PDF]

open access: yesFront Cell Infect Microbiol
Pan S   +7 more
europepmc   +1 more source

Evaluation of Level of Precursors of N-Nitrosamine in Vitro in Wistar Rats Fed Different Levels of Dietary Protein [PDF]

open access: yes, 2013
Adeleke, G. E.   +4 more
core   +1 more source

Dietary exposure to N-nitrosamines and their precursors: an age-stratified assessment. [PDF]

open access: yesSci Rep
Zapico A   +5 more
europepmc   +1 more source

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