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Food Additives & Contaminants: Part A Volume 36, 2019 - Issue 3
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Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines

Mohammad Rizwan KhanDepartment of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia;Department of Analytical Chemistry, University of Barcelona, Barcelona, SpainORCID Iconhttp://orcid.org/0000-0001-6270-8539View further author information
ORCID Icon,
Rosa BusquetsSchool of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, UK;Department of Analytical Chemistry, University of Barcelona, Barcelona, SpainCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-9033-4757View further author information
ORCID Icon,
Mu NaushadDepartment of Chemistry, College of Science, King Saud University, Riyadh, Saudi ArabiaORCID Iconhttp://orcid.org/0000-0001-6056-587XView further author information
ORCID Icon &
Lluís PuignouDepartment of Analytical Chemistry, University of Barcelona, Barcelona, SpainView further author information
Pages 385-395 | Received 07 Oct 2018, Accepted 09 Jan 2019, Published online: 26 Feb 2019

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Betül Karslıoğlu & Nuray Kolsarıcı. (2023) The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycyclic Aromatic Compounds 43:4, pages 3291-3304.
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Agnieszka Anna Niklas, Mikael Pedersen, Tue Christensen & Lene Duedahl-Olesen. (2023) Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS. Food Additives & Contaminants: Part A 40:4, pages 493-507.
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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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Articles from other publishers (14)

Simin Zhang, Ruichun Wang, Junbo Chu, Chenyang Sun & Songyi Lin. (2023) Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel. Food Chemistry 412, pages 135559.
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Syed Anees Ali Jafri, Zafar Mehmood Khalid, Mohammad Rizwan Khan, Sadia Ashraf, Naushad Ahmad, Abdulnasser Mahmoud Karami, Ejaz Rafique, Mohamed Ouladsmane, Nouf Mohammad Saad Al Suliman & Summan Aslam. (2023) Evaluation of some essential traditional medicinal plants for their potential free scavenging and antioxidant properties. Journal of King Saud University - Science 35:3, pages 102562.
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Simin Zhang, Ruichun Wang, Xinyan Wang, Junbo Chu, Yue Tang, Na Sun & Songyi Lin. (2022) Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea ) . Journal of Food Processing and Preservation 46:11.
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Ewa Śnieżek, Magdalena Szumska, Agnieszka Nowak, Roksana Muzyka & Beata Janoszka. (2022) Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag. Foods 11:21, pages 3385.
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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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Mohammad Rizwan Khan, Mohammad Shahzad Samdani, Mohd Gulfam Alam, Ahmed Moid Alammari, Maged A. Azzam, Hazim M. Ali, Ibrahim Hotan Alsohaimi, Mohammad Azam, Mohamed Ouladsmane & Pravej Alam. (2022) Inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar and non-polar heterocyclic amines carcinogen in fried beef patties: Determination by SPE/UPLC-MS/MS. Journal of King Saud University - Science 34:2, pages 101821.
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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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Meng Li, Songyi Lin, Ruichun Wang, Duo Gao, Zhijie Bao, Dong Chen, Yue Tang, Na Sun & Simin Zhang. (2022) Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea). Food Control 131, pages 108410.
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Olga Savinova & Mira Yerzhanova. (2021) Heterocyclic aromatic amines in food as mutagenesis factors. Journal of Food Processing and Preservation 45:7.
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Zhejun Xie, Ning Cao & Changhong Wang. (2021) A review on β-carboline alkaloids and their distribution in foodstuffs: A class of potential functional components or not?. Food Chemistry 348, pages 129067.
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Mohammad Rizwan Khan, Rosa Busquets & Mohammad Azam. (2021) Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats. Food Control 123, pages 107852.
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Thaís de Moura Neves, Diogo Thimoteo da Cunha, Veridiana Vera de Rosso & Semíramis Martins Álvares Domene. (2020) Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 526-541.
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Rubén Domínguez, Paulo Eduardo Sichetti Munekata, Mirian Pateiro & José Manuel Lorenzo. 2021. Food Toxicology and Forensics. Food Toxicology and Forensics 421 460 .
Ibrahim Hotan Alsohaimi, Mohammad Rizwan Khan, Hazim Mohammed Ali & Mohammad Azam. (2019) Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants. Food and Chemical Toxicology 132, pages 110677.
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