Problems associated with the determination of heterocyclic amines in cooked foods and human exposure

This publication has 41 references indexed in Scilit:

• A new approach to risk estimation of food-borne carcinogens — heterocyclic amines — based on molecular information
  Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1999
• Quantification of the co-mutagenic β-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods
  Cancer Letters, 1999
• Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken
  Journal of Agricultural and Food Chemistry, 1998
• FORMATION OF HETEROCYCLIC AMINE MUTAGENS/CARCINOGENS DURING HOME AND COMMERCIAL COOKING OF MUSCLE FOODS
  Journal of Muscle Foods, 1996
• Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings
  Carcinogenesis: Integrative Cancer Research, 1993
• Meat, cooking methods and colorectal cancer: A case‐referent study in Stockholm
  International Journal of Cancer, 1991
• Quantification of 2-amino-3-methylimidazo[4, 5-f]quinoline (IQ) and 2-amino-3, 8-dimethylimidazo[4, 5-f]quinoxaline (MeIQx) in beef extracts by liquid chromatography with electrochemical detection (LCEC)
  Carcinogenesis: Integrative Cancer Research, 1985
• Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef
  Published by American Chemical Society (ACS) ,1983
• Determination of mutagens, amino-α-carbolines in grilled foods and cigarette smoke condensate
  Cancer Letters, 1981
• Mutagenicities of smoke condensates and the charred surface of fish and meat
  Cancer Letters, 1977