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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 3
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Validation of analytical methods for heterocyclic amines in seven food matrices using high-performance liquid chromatography-tandem mass spectrometry

Youngsun LeeAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of KoreaORCID Iconhttps://orcid.org/0000-0002-7706-2424View further author information
ORCID Icon,
Inju HwangAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea;Department of Chemistry, Yonsei University, Seoul, Republic of KoreaView further author information
,
Haesol KimAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea;Department of Chemistry, Yonsei University, Wonju, Republic of KoreaView further author information
,
Hyeock YounAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of KoreaView further author information
,
Cho-Il KimNutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of KoreaView further author information
,
Jee-Yeon LeeNutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of KoreaView further author information
&
Hyun-Mee ParkAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of KoreaCorrespondence[email protected]
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Pages 408-420 | Received 16 Sep 2019, Accepted 19 Nov 2019, Published online: 11 Dec 2019

Citations (8)

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Read on this site (2)

Youngsun Lee, Ki Soo Lee, Cho-Il Kim, Jee-Yeon Lee, Sung-Ok Kwon & Hyun-Mee Park. (2022) Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study. Food Additives & Contaminants: Part A 39:3, pages 429-439.
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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 (6)

Jungwon Kwon, Inhwan Kim, BoKyung Moon, Kwang-Won Lee, MunYhung Jung & Jihyun Lee. (2023) The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control 147, pages 109572.
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Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang & Bin Guan. (2022) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. Food Chemistry, pages 134561.
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Chaoyi Xue, Qiaochun Chen, Zhiyong He, Fang Qin, Zhaojun Wang, Jie Chen & Maomao Zeng. (2022) Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion. Food Research International 155, pages 111006.
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Jun Xi & Yang Chen. (2021) Effects of tetrahydro-curcumin on the formation of β-carboline heterocyclic amines in dry-heated soy protein isolate in the presence of glucose. LWT 152, pages 112362.
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Jun Xi & Yang Chen. (2021) Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system. LWT 148, pages 111738.
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Qiaochun Chen, Chaoyi Xue, Zhiyong He, Zhaojun Wang, Fang Qin, Jie Chen & Maomao Zeng. (2021) Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations. Journal of Agricultural and Food Chemistry 69:10, pages 3232-3246.
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