Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak |
Shin, Han-Seung
(Food Ingredient Team, Sugar, Flour & Oil BU, CJ Corporation)
Lee, Youn-Suk (Department of Food Science & Human Nutrition, Michigan State University) |
1 |
A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds
/
DOI |
2 |
Effects of marinating with asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef
/
DOI |
3 |
Effect of marinating on heterocyclic amine carcinogen formation in grilled chicken
/
DOI |
4 |
Studies on the antioxidant activity of capsaicin and oleoresin from red pepper in ground bacon belly meat
/
|
5 |
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues
/
DOI |
6 |
Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds
/
DOI |
7 |
Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties
/
DOI |
8 |
Effects of Maillard reaction products on mutagen formation in boiled pork juice
/
DOI |
9 |
Heterocyclic amine mutagens/carcinogens in foods;Chemical carcinogenesis and mutagenesis I.
/
|
10 |
Antimutagenicity of Maillard reaction products from amino acid/sugar model systems against 2-amino-3-methylimidazo-[4,5-f]quinoline: the role of pyrazine
/
|
11 |
Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry
/
DOI |
12 |
Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds
/
DOI |
13 |
Formation of mutagens in cooked foods: The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef
/
DOI |
14 |
Reduction of mutagen formation in fried ground beef by glandless cottonseed flour
/
|
15 |
Flavonoids as superoxide scavengers and antioxidants
/
|
16 |
Quantitation of mutagenic/carcinogenic heterocyclic amines in food products
/
DOI ScienceOn |
17 |
Influence of honey containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried pork chops
/
|
18 |
Heterocyclic amines formed in the diet: Carcinogenicity and its modulation by dietary factors
/
DOI |
19 |
Methods for detecting carcinogens and mutagens with Salmonella/mammalian-microsomal mutagenicity test
/
DOI |
20 |
A microcomputer program for analyzing Ames test data
/
DOI |
21 |
Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef;The Maillard reaction in food and nutrition
/
|
22 |
Effect of cooking time and temperature on the heterocyclic amine content of fried-beef patties
/
DOI |
23 |
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties
/
DOI |
24 |
Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak
/
|
25 |
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
/
DOI |
26 |
Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens
/
|
27 |
Inhibition of heterocyclic aromatic amine formation in fried beef patties by garlic and selected garlic-related sulfur compounds
/
|
28 |
Factors that affect the formation and mutagenicity of heterocyclic aromatic amines in food
/
|