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DNA adducts of heterocyclic amine food mutagens: implications for mutagenesis and carcinogenesis

Carcinogenesis (New York), 1999-03, Vol.20 (3), p.353-368

1999

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Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties

Food control, 2024-07, Vol.161, p.110398, Article 110398

2024

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Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

Teoriâ i Praktika Pererabotki Mâsa, 2021-07, Vol.6 (2), p.118-127

2021

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Revealing a key inhibitory mechanism of 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline via trapping of methylglyoxal

Journal of food science, 2020-07, Vol.85 (7), p.2090-2097

2020

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Gut microbial transformation of the dietary mutagen MeIQx may reduce exposure levels without altering intestinal transport

Toxicology in vitro, 2019-09, Vol.59, p.238-245

2019

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The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid

Food chemistry, 2023-08, Vol.418, p.135957-135957, Article 135957

2023

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Haas in grilled meat: Determination using an advanced lab-on-a-chip flat electromembrane extraction coupled with on-line HPLC

Food chemistry, 2020-05, Vol.311, p.125876-125876, Article 125876

2020

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Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Food chemistry, 2015-02, Vol.168, p.383-389

2015

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Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties

Food chemistry, 2023-11, Vol.425, p.136505-136505, Article 136505

2023

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Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)

Food chemistry, 2021-05, Vol.343, p.128478, Article 128478

2021

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Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties

Food chemistry, 2017-08, Vol.229, p.828-836

2017

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The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Current research in food science, 2024-01, Vol.8, p.100727-100727, Article 100727

2024

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Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Molecules (Basel, Switzerland), 2020-03, Vol.25 (7), p.1547

2020

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Determination of Heterocyclic Amines in Ready to Eat Chicken Kabab Commercially Available from Pakistani Markets

Pakistan journal of zoology, 2020-12, Vol.52 (6)

2020

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2‑Amino-3,8-dimethylimidazo[4,5‑f]quinoxaline Alters Autophagosome Maturation, Cellular Lipidomic Profiles, and Expression of Core Pluripotent Factors

Journal of agricultural and food chemistry, 2019-07, Vol.67 (28), p.7977-7985

2019

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Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2019-03, Vol.36 (3), p.385-395

2019

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Effects of Chlorophyll a and b in Reducing Genotoxicity of 2-Amino-3,8-dimethylimidazo[4,5-F]quinoxaline (MeIQx)

Biology (Basel, Switzerland), 2022-04, Vol.11 (4), p.602

2022

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Lactoperoxidase, an Antimicrobial Milk Protein, as a Potential Activator of Carcinogenic Heterocyclic Amines in Breast Cancer

Anticancer research, 2017-11, Vol.37 (11), p.6415

2017

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Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry

Journal of Chromatography A, 2014-09, Vol.1358, p.20-28

2014

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Quantitative Approaches to Assess Key Carcinogenic Events of Genotoxic Carcinogens

한국독성학회지, 2018, 34(4), , pp.291-296

2018

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Long interspersed element-1 is differentially regulated by food-borne carcinogens via the aryl hydrocarbon receptor

Oncogene, 2013-10, Vol.32 (41), p.4903-4912

2013

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Effect of Oil Marinades with Garlic, Onion, and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

Journal of agricultural and food chemistry, 2007-12, Vol.55 (25), p.10240-10247

Gibis, Monika

2007

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Heterocyclic Amines, Meat Intake, and Association with Colon Cancer in a Population-based Study

American journal of epidemiology, 2003-03, Vol.157 (5), p.434-445

2003

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Gene-diet interactions in exposure to heterocyclic aromatic amines and bulky DNA adduct levels in blood leukocytes

Environmental and molecular mutagenesis, 2015-08, Vol.56 (7), p.609-620

2015

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Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

Food chemistry, 2012-12, Vol.135 (4), p.2897-2903

2012

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DNA adducts of heterocyclic amine food mutagens: implications for mutagenesis and carcinogenesis

Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties

Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

Revealing a key inhibitory mechanism of 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline via trapping of methylglyoxal

Gut microbial transformation of the dietary mutagen MeIQx may reduce exposure levels without altering intestinal transport

The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid

Haas in grilled meat: Determination using an advanced lab-on-a-chip flat electromembrane extraction coupled with on-line HPLC

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties

Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)

Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties

The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions

Determination of Heterocyclic Amines in Ready to Eat Chicken Kabab Commercially Available from Pakistani Markets

2‑Amino-3,8-dimethylimidazo[4,5‑f]quinoxaline Alters Autophagosome Maturation, Cellular Lipidomic Profiles, and Expression of Core Pluripotent Factors

Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines

Effects of Chlorophyll a and b in Reducing Genotoxicity of 2-Amino-3,8-dimethylimidazo[4,5-F]quinoxaline (MeIQx)

Lactoperoxidase, an Antimicrobial Milk Protein, as a Potential Activator of Carcinogenic Heterocyclic Amines in Breast Cancer

Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry

Quantitative Approaches to Assess Key Carcinogenic Events of Genotoxic Carcinogens

Long interspersed element-1 is differentially regulated by food-borne carcinogens via the aryl hydrocarbon receptor

Effect of Oil Marinades with Garlic, Onion, and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

Heterocyclic Amines, Meat Intake, and Association with Colon Cancer in a Population-based Study

Gene-diet interactions in exposure to heterocyclic aromatic amines and bulky DNA adduct levels in blood leukocytes

Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

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