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The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms

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I. A. Bogomolova, I. I. Antoneeva, T. V. Abakumova & T. P. Gening. (2021) Population characteristics of colorectal cancer in the Ulyanovsk region according to the regional cancer register. Koloproktologia 20:2, pages 97-104.
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Sara Zanini, Serena Renzi, Antonina R. Limongi, Paolo Bellavite, Francesco Giovinazzo & Giovanna Bermano. (2021) A review of lifestyle and environment risk factors for pancreatic cancer. European Journal of Cancer 145, pages 53-70.
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Dinkar B. Kamble, Savita Rani, Khalid Bashir & Tanya Luva Swer. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 598 609 .
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Rosario Zamora & Francisco J. Hidalgo. (2020) Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products. Food Chemistry 313, pages 126128.
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Stavroula Argyridou, Francesco Zaccardi, Melanie J. Davies, Kamlesh Khunti & Thomas Yates. (2019) Relevance of physical function in the association of red and processed meat intake with all–cause, cardiovascular, and cancer mortality. Nutrition, Metabolism and Cardiovascular Diseases 29:12, pages 1308-1315.
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Jose L. Domingo. (2019) Intake of red and processed meat on the incidence of cancer: Are the risks really relevant?. Food and Chemical Toxicology 134, pages 110884.
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Matteo Di Maso, Federica Turati, Cristina Bosetti, Maurizio Montella, Massimo Libra, Eva Negri, Monica Ferraroni, Carlo La Vecchia, Diego Serraino & Jerry Polesel. (2019) Food consumption, meat cooking methods and diet diversity and the risk of bladder cancer. Cancer Epidemiology 63, pages 101595.
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Liping Guo, Bing Yu, Shuling Wang, Yinglian Zhu, Peng Li, Baowei Wang, Ming Huang & Jingxin Sun. (2018) Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat . International Journal of Food Science & Technology 54:5, pages 1550-1557.
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Maria Buła, Wiesław Przybylski, Danuta Jaworska & Katarzyna Kajak-Siemaszko. (2019) Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters. Food Chemistry 276, pages 511-519.
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Jonathan W Nyce. (2018) Detection of a novel, primate-specific ‘kill switch’ tumor suppression mechanism that may fundamentally control cancer risk in humans: an unexpected twist in the basic biology of TP53. Endocrine-Related Cancer 25:11, pages R497-R517.
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Ram B. Jain. (2018) Concentrations of selected heterocyclic aromatic amines among US population aged ≥ 6 years: data from NHANES 2013–2014. Environmental Science and Pollution Research 25:20, pages 19859-19874.
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Giampiero Barbieri, Monica Bergamaschi, Marco Franceschini & Germana Barbieri. (2018) Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacks. Meat Science 139, pages 1-6.
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Lena Maria Nilsson. 2018. Nutritional and Health Aspects of Food in Nordic Countries. Nutritional and Health Aspects of Food in Nordic Countries 179 195 .
José L. Domingo. (2017) Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food and Chemical Toxicology 107, pages 20-26.
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N.N. Misra & Cheorun Jo. (2017) Applications of cold plasma technology for microbiological safety in meat industry. Trends in Food Science & Technology 64, pages 74-86.
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