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1
Material Type:
Master's Thesis
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Avaliação da exposição humana às aminas heterocíclicas aromáticas presentes em alimentos cárneos

Zanin, Thayná Francisquelli

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Ciências Farmacêuticas de Ribeirão Preto 2023-05-08

Online access. The library also has physical copies.

2
Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review
Material Type:
Article
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Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review

Demeyer, Daniël ; Mertens, Birgit ; De Smet, Stefaan ; Ulens, Michèle

2016

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3
The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats
Material Type:
Article
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The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

Oz, Emel

Food chemistry, 2021-08, Vol.352, p.129378-129378, Article 129378 [Peer Reviewed Journal]

England: Elsevier Ltd

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4
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Material Type:
Article
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Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis, Monika

Comprehensive reviews in food science and food safety, 2016-03, Vol.15 (2), p.269-302 [Peer Reviewed Journal]

United States: Wiley Subscription Services, Inc

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5
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
Material Type:
Article
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Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Zamora, Rosario ; Hidalgo, Francisco J.

Food chemistry, 2020-05, Vol.313, p.126128-126128, Article 126128 [Peer Reviewed Journal]

England: Elsevier Ltd

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6
Formation and analysis of heterocyclic aromatic amine–DNA adducts in vitro and in vivo
Material Type:
Article
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Formation and analysis of heterocyclic aromatic amine–DNA adducts in vitro and in vivo

Turesky, Robert J. ; Vouros, Paul

Journal of Chromatography B, 2004-03, Vol.802 (1), p.155-166 [Peer Reviewed Journal]

Netherlands: Elsevier B.V

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7
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
Material Type:
Article
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Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

Kilic, Sare ; Oz, Emel ; Oz, Fatih

Food control, 2021-10, Vol.128, p.108189, Article 108189 [Peer Reviewed Journal]

Elsevier Ltd

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8
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
Material Type:
Article
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Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

Wang, Bo ; Li, Haijing ; Huang, Zhibo ; Kong, Baohua ; Liu, Qian ; Wang, Hao ; Xu, Ming ; Xia, Xiufang

Meat science, 2021-06, Vol.176, p.108457-108457, Article 108457 [Peer Reviewed Journal]

England: Elsevier Ltd

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9
Understanding the heterocyclic aromatic amines: An overview and recent findings
Material Type:
Article
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Understanding the heterocyclic aromatic amines: An overview and recent findings

Aoudeh, Eyad ; Oz, Emel ; Oz, Fatih

Advances in food and nutrition research, 2024-01, Vol.110, p.1 [Peer Reviewed Journal]

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10
Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review
Material Type:
Article
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Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer, Daniel ; Mertens, Birgit ; De Smet, Stefaan ; Ulens, Michèle

Critical reviews in food science and nutrition, 2016-12, Vol.56 (16), p.2747-2766 [Peer Reviewed Journal]

United States: Taylor & Francis

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