Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review. [PDF]
Food Chem X, 2023 Wang H +11 more
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Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process. [PDF]
Molecules, 2023 Yu J, Yu X, Shi L, Liu W.
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Effect of Chemical Refining on the Reduction of β-Carboline Content in Sesame Seed Oil. [PDF]
Molecules, 2023 Shi L, Cui Z, Liu W.
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Application of fused-grid-based CYP-Template systems for genotoxic substances to understand the metabolisms. [PDF]
Genes Environ, 2023 Yamazoe Y +3 more
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Nuclear DNA and Mitochondrial Damage of the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Human Neuroblastoma Cells. [PDF]
Chem Res Toxicol, 2023 Bellamri M +5 more
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β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO). [PDF]
Molecules, 2023 Herraiz T.
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Comutagenic Action of Norharman and Harman
Proceedings of the Japan Academy, 1977 NAGAO, Minako +8 more
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Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber. [PDF]
Foods, 2023 Lai YW, Stephen Inbaraj B, Chen BH.
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Investigating of harmane, harmine, and norharman as inhibitors of MDR1 and MRP1 to overcome chemotherapy resistance in cancer cells. [PDF]
Sci RepAbdi N +5 more
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Variation in microbiome and metabolites is associated with advantageous effects of cholestyramine on primary biliary cholangitis with pruritus. [PDF]
Microbiol SpectrZhou Y +7 more
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