Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis
Y Yan, F You, MM Zeng, J Chen, J Huang… - Food Research …, 2021 - Elsevier
In this study, ultra-high-performance liquid chromatography–tandem mass spectrometry
(UHPLC-MS/MS) combined with principal component analysis (PCA) were used to …
(UHPLC-MS/MS) combined with principal component analysis (PCA) were used to …
Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat
A Sahar, S Portanguen, A Kondjoyan… - European Food Research …, 2010 - Springer
In this study, the potential of synchronous front-face fluorescence spectroscopy (SFS)
coupled with chemometrics was investigated for the determination of heterocyclic aromatic …
coupled with chemometrics was investigated for the determination of heterocyclic aromatic …
Theoretical studies of chemical reactivity of metabolically activated forms of aromatic amines toward DNA
The metabolism of aromatic and heteroaromatic amines (ArNH2) results in nitrenium ions
(ArNH+) that modify nucleobases of DNA, primarily deoxyguanosine (dG), by forming dG-C8 …
(ArNH+) that modify nucleobases of DNA, primarily deoxyguanosine (dG), by forming dG-C8 …
[HTML][HTML] NAT1 and NAT2 genetic polymorphisms and environmental exposure as risk factors for oesophageal squamous cell carcinoma: a case-control study
Background Tobacco smoking and red meat consumption are some of the known risk factors
associated with the development of oesophageal cancer. N-acetytransferases (NAT1 and …
associated with the development of oesophageal cancer. N-acetytransferases (NAT1 and …
Analysis of heterocyclic amines in hair by on-line in-tube solid-phase microextraction coupled with liquid chromatography− tandem mass spectrometry
H Kataoka, T Inoue, K Saito, H Kato, K Masuda - Analytica Chimica Acta, 2013 - Elsevier
Mutagenic and carcinogenic heterocyclic amines (HCAs) are formed during heating of
various proteinaceous foods, but human exposure to HCAs has not yet been elucidated in …
various proteinaceous foods, but human exposure to HCAs has not yet been elucidated in …
Development of exposure assessment method based on the analysis of urinary heterocyclic amines as biomarkers by on-line in-tube solid-phase microextraction …
H Kataoka, T Inoue, N Ikekita, K Saito - Analytical and bioanalytical …, 2014 - Springer
Heterocyclic amines (HCAs) formed in cooked meats and fish are mutagens and
carcinogens in rodents and nonprimates. Exposure to HCAs may also be a risk factor for …
carcinogens in rodents and nonprimates. Exposure to HCAs may also be a risk factor for …
Determination of furosine and fluorescence as markers of the maillard reaction for the evaluation of meat products during actual cooking conditions
K Yamaguchi, Y Nomi, T Homma, M Kasai… - Food Science and …, 2012 - jstage.jst.go.jp
During food processing and cooking, various flavor compounds, colored substances and
toxic substances are produced by the Maillard reaction. It is important to investigate the …
toxic substances are produced by the Maillard reaction. It is important to investigate the …
[PDF][PDF] 传统烧鸡加工业面临的挑战和机遇
邵斌， 张雅玮， 彭增起， 靳红果， 姚瑶， 万可慧 - 肉类研究, 2011 - rlyj.net.cn
烧鸡是中国传统禽肉制品的典型代表之一, 一直深受消费者的青睐. 现代科学技术研究发现,
传统加工方式生产出的烧鸡产品中存在许多反式脂肪酸, 油脂氧化物, 多环芳烃及杂环胺等危害 …
传统加工方式生产出的烧鸡产品中存在许多反式脂肪酸, 油脂氧化物, 多环芳烃及杂环胺等危害 …
Selection and characterization of probiotic lactic acid bacteria with heterocyclic amine binding and nitrosamine degradation properties
Y Duangjitcharoen, D Kantachote… - Journal of Applied …, 2014 - japsonline.com
Potential probiotic strain for being health protectant especially intestinal illness is strain
specific. This study investigated the selection of a new strain of probiotic of non-human …
specific. This study investigated the selection of a new strain of probiotic of non-human …