Citations (7)
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Ewa Śnieżek, Magdalena Szumska, Agnieszka Nowak & Beata Janoszka. (2022) The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy. Food Additives & Contaminants: Part A 39:1, pages 35-51.
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Samuel Ayofemi Olalekan Adeyeye. (2020) Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review. Polycyclic Aromatic Compounds 40:5, pages 1557-1567.
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Mohammad Rizwan Khan, Rosa Busquets, Mu Naushad & Lluís Puignou. (2019) Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines. Food Additives & Contaminants: Part A 36:3, pages 385-395.
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Nesrin Özsaraç, Nuray Kolsarici, Eda Demirok Soncu & Güliz Haskaraca. (2019) Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. Food Additives & Contaminants: Part A 36:2, pages 225-235.
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Articles from other publishers (3)
Guangyuan Zhang, Xiangyu Zou, Weipu Mao & Ming Chen. (2022) Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults. Frontiers in Public Health 10.
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Nayab Batool Rizvi, Samina Aleem, Mohammad Rizwan Khan, Sadia Ashraf & Rosa Busquets. (2022) Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods. Molecules 27:3, pages 814.
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Samuel Ayofemi Olalekan Adeyeye & Tolulope Joshua Ashaolu. (2021) Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. Journal of Food Protection 84:11, pages 1868-1877.
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