Keywords: آمین های معطر هتروسیکلیک; Polycyclic aromatic hydrocarbons; Heterocyclic aromatic amines; Red wine pomace; Beef patties;
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Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties
Keywords: آمین های معطر هتروسیکلیک; MeIQx (PubChem CID: 62275); 4,8-DiMeIQx (PubChem CID: 95896-78-9); PhIP (PubChem CID: 105650-23-5); Harman (PubChem CID: 486-84-0); Norharman (PubChem CID: 244-63-3); Microcrystalline cellulose (PubChem CID: 14055602); Carboxy methylcellulose (PubChem CID
Keywords: آمین های معطر هتروسیکلیک; Protein carbonylation; Conduction cooking; Carcinogenic compounds; Heterocyclic aromatic amines; Processed meat; Microwave cooking;
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Meatball; Ready to eat; Solid-phase extraction (SPE); Ultra fast liquid chromatography (UFLC);
Keywords: آمین های معطر هتروسیکلیک; 2-Amino-3-methylimidazo[4,5-f]quinoxaline (PubChem CID: 105041); 2-Amino-3-methylimidazo[4,5-f]quinoline (PubChem CID: 53462); 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (PubChem CID: 62275); 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (PubChem CID: 62
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Mitigation; Precursors; Process control; Formulation; Metabolism control
Keywords: آمین های معطر هتروسیکلیک; 4,8-DiMeIQx; 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline; AcONH4; ammonium acetate; ACN; acetonitrile; AαC; 2-amino-9H-pyrido[2,3-b]indole; DMIP; 2-amino-1,6-dimethylimidazo[4,5-b]pyridine; FDP; freeze-dried product; Glu-P-1; 2-amino-6-methyldipyri
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; MeIQx; PhIP; β-Carbolines; Processed meat; Bacon; Pan-frying; Creatin(in)e; Sensory quality; IQ (PubChem CID: 53462); IQx (PubChem CID: 108354-47-8); MeIQ (PubChem CID: 62274); MeIQx (PubChem CID: 62275); 4,8-DiMeIQx (PubChe
Keywords: آمین های معطر هتروسیکلیک; Meat; Heterocyclic aromatic amines; Antioxidant; Carcinogen; Inhibition;
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Pomegranate seed extracts; Charcoal-barbecue; Cooking methods
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Urine; Smoker and nonsmoker; UHPLC–MS/MS
Keywords: آمین های معطر هتروسیکلیک; Meat quality; Nutritional properties; Heterocyclic Aromatic Amines; Cooking process; Mathematical modeling
Keywords: آمین های معطر هتروسیکلیک; ACF; aberrant crypt foci; BCFAs; branched chain fatty acids; CRC; Colorectal cancer; HAAs; heterocyclic aromatic amines; HP; high protein; NOCs; N-nitroso compounds; NP; normal protein; SCFAs; short chain fatty acids; SRB; sulfate-reducing bacteria; UC; u
Apiaceous vegetable intake modulates expression of DNA damage response genes and microRNA in the rat colon
Keywords: آمین های معطر هتروسیکلیک; API; apiaceous vegetable supplemented group; ATM; ataxia telangiectasia mutated; ATR; ataxia telangiectasia mutated and Rad3-related; Bcrp; breast cancer resistance protein; CYP; cytochrome P450; HAA; heterocyclic aromatic amines; INMT; imidazole N-methyl
Determination of heterocyclic aromatic amines in airborne particulate matter (PM2.5 and PM10) from different emission sources by ultra-high performance liquid chromatography-tandem mass spectrometry
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Ultrasound assisted extraction; Airborne particulate matter; UHPLC-MS/MS;
Determining heterocyclic aromatic amines in aqueous samples: A novel dispersive liquid-liquid micro-extraction method based on solidification of floating organic drop and ultrasound assisted back extraction followed by UPLC-MS/MS
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Dispersive liquid-liquid microextraction; Floating organic drop; Ultrasound assisted back extraction; UPLC-MS/MS;
Protection against neo-formed contaminants (NFCs)-induced toxicity by phytochemicals
Keywords: آمین های معطر هتروسیکلیک; Phytochemicals; Neo-formed compounds; Acrylamide; Benzo(a)pyrene; Heterocyclic aromatic amines; ACR; acrylamide; BaP; benzo(a)pyrene; CYP450; cytochrome P450; EGCG; epigallocatechin-3-gallate; Eug; Eugenol; GST; glutathione S-transferase; HAAs; heterocycl
Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Acetonitrile extraction; UHPLC-MS/MS; Meat products;
Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content
Keywords: آمین های معطر هتروسیکلیک; AIAs; aminoimidazoazaarenes; HAAs; heterocyclic aromatic amines; Trp-P 1; 3-amino-14-dimethyl-5H-pyrido[4,3-b]indole; Trp-P 2; 3-amino-1-methyl-5H-pyrido[43-b]indole; Glu-P-1; 2-amino-6-methyldipyrido[12-a:3,2-d]imidazole, Glu-P-22-aminodipyrido[1,2-a:3,2
Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation
Keywords: آمین های معطر هتروسیکلیک; EC50, median effective concentration; HAAs, heterocyclic aromatic amines; IARC, International Agency for Research on Cancer; PhIP, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridineCatechin; Carbonyl-amine reactions; Epicatechin; Heterocyclic aromatic amines
Comparative formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures
Keywords: آمین های معطر هتروسیکلیک; CRN; creatinine; HAAs; heterocyclic aromatic amines; MRM; multiple reaction monitoring; ON; 4-oxo-2-nonenal; Phe; phenylalanine; PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; Heterocyclic amines; Lipid oxidation; Maillard reaction; Reactive carbo
Effect of amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures
Keywords: آمین های معطر هتروسیکلیک; AlaKA; pyruvic acid; CRN; creatinine; CysKA; mercaptopyruvic acid; GluKA; α-ketoglutaric acid; GlyKA; glyoxylic acid; HAAs; heterocyclic aromatic amines; IleKA; 3-methyl-2-oxovaleric acid; LeuKA; 4-methyl-2-oxovaleric acid; MetKA; α-keto-γ-methylthiobu
Chemical state of heterocyclic aromatic amines in grilled beef: Evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction
Keywords: آمین های معطر هتروسیکلیک; HAA; heterocyclic aromatic amines; Trp-P 1; 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole; Trp-P 2; 3-amino-1-methyl-5H-pyrido[4,3-b]indole; Harmane; 1-methyl-9H-pyrido[3,4-b]indole; Norharmane; 9H-pyrido[3,4-b]indole; AαC; 2-amino-9H-pyrido[2,3-b]indole;
Genotoxicity and induction of DNA damage responsive genes by food-borne heterocyclic aromatic amines in human hepatoma HepG2 cells
Keywords: آمین های معطر هتروسیکلیک; Cell-cycle; Gene expression; Genotoxicity; HepG2 cells; Heterocyclic aromatic amines; Metabolic transformation;
Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems
Keywords: آمین های معطر هتروسیکلیک; 7-MeIgQx; 2-amino-1,7-dimethylimidazo[4,5-g]quinoxaline; 8-MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 7,9-DiMeIgQx; 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline; ACs; amino-carbolines; AIAs; aminoimidazole-azaarenes; HAs; heterocyclic aroma
Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
Keywords: آمین های معطر هتروسیکلیک; Grilled muscle foods; Coconut shell charcoal; Heterocyclic aromatic amines; Polycyclic aromatic hydrocarbons;
Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells
Keywords: آمین های معطر هتروسیکلیک; Antigenotoxic; Comet assay; Cytokinesis block micronucleus cytome assay; Gene expression; Heterocyclic aromatic amines; Xanthohumol;
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Meatball; Black pepper; Solid phase extraction
Screening of non-polar heterocyclic amines in urine by microextraction in packed sorbent-fluorimetric detection and confirmation by capillary liquid chromatography
Keywords: آمین های معطر هتروسیکلیک; Screening; Microextraction in packed sorbent; Capillary liquid chromatography; Fluorescence detection; Heterocyclic aromatic amines; Urine;
Caffeine, pentoxifylline and theophylline form stacking complexes with IQ-type heterocyclic aromatic amines
Keywords: آمین های معطر هتروسیکلیک; Methylxanthines; Heterocyclic aromatic amines; Stacking aggregation; Spectrophotometry; Microcalorimetry; Salmonella typhimurium TA98 mutagenicity assay; Vibrio harveyi mutagenicity assay
Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Chicken; Rainbow trout (Oncorhynchus mykiss); Solid-phase extraction; Cooking
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Cooking method; Formation; Chicken meat; Duck meat
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Prevention; Formation; Green tea; Catechins
Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Capillary liquid chromatography; Mass spectrometry; Diode array detection; Electron-beam irradiation; Ready-to-eat food
Large injection volumes in capillary liquid chromatography: Study of the effect of focusing on chromatographic performance
Keywords: آمین های معطر هتروسیکلیک; On-column peak focusing; Large sample injection volumes; Capillary liquid chromatography; Chlorophenoxy acid herbicides; Heterocyclic aromatic amines; Carbamate insecticides
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Hibiscus extract; Antioxidant; Beef patties; Antioxidant capacity; Sensory quality
Ionic liquids as mobile phase additives in high-performance liquid chromatography with electrochemical detection: Application to the determination of heterocyclic aromatic amines in meat-based infant foods
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Ionic liquids; High-performance liquid chromatography; Electrochemical detection; Meat-based infant foods;
Determination of heterocyclic aromatic amines in human urine by using hollow-fibre supported liquid membrane extraction and liquid chromatography-ultraviolet detection system
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Urine sample; Hollow-fibre supported liquid membrane; High performance liquid chromatography with ultraviolet detector
High potency of bioactivation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in mouse colon epithelial cells with ApcMin mutation
Keywords: آمین های معطر هتروسیکلیک; Bioactivation; Heterocyclic aromatic amines; PhIP; Apc gene; Min Mutation; Colorectal carcinogenesis; Ah receptor; CYP1A
Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A review
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Genetic aspects; Genetic susceptibility; Human cancer
Analytical methods applied to the determination of heterocyclic aromatic amines in foods
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Foods; Extraction methods; Chromatographic methods/mass spectrometry; Capillary electrophoresis
Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Oncorhynchus mykiss; Salmo trutta fario; Cooking methods
Solid-matrix luminescence of heterocyclic aromatic amines in several new sugar-glass systems
Keywords: آمین های معطر هتروسیکلیک; Solid-matrix fluorescence; Solid-matrix phosphorescence; Sugar glasses; Heterocyclic aromatic amines
Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats
Keywords: آمین های معطر هتروسیکلیک; Dietary carcinogens; Heterocyclic Aromatic amines; Metabolism; Biomarkers
Catalytic epoxidation of olefins using MoO3 and TBHP: Mechanistic considerations and the effect of amine additives on the reaction
Keywords: آمین های معطر هتروسیکلیک; Molybdenum(VI) trioxide; Catalysis; Epoxidation; Heterocyclic aromatic amines; Ligand acceleration
Efficacy of planar chromatography coupled to (tandem) mass spectrometry for employment in trace analysis
Keywords: آمین های معطر هتروسیکلیک; Planar chromatography; Mass spectrometry; HPTLC/ESI-MS; HPTLC/ESI-MS/MS; Heterocyclic aromatic amines; Harman;
The CYP1A2-164AâC polymorphism (CYP1A2*1F) is associated with the risk for colorectal adenomas in humans
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; CYP1A2; Polymorphism; Colorectal cancer risk; Adenomas;
Investigation of the separation of heterocyclic aromatic amines by reversed phase ion-pair liquid chromatography coupled with tandem mass spectrometry: The role of ion pair reagents on LC-MS/MS sensitivity
Keywords: آمین های معطر هتروسیکلیک; Heterocyclic aromatic amines; Liquid chromatography-mass spectrometry; Ion-pair reagents;