Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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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 cárneosZanin, Thayná FrancisquelliBiblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Ciências Farmacêuticas de Ribeirão Preto 2023-05-08Online access. The library also has physical copies. |
2 |
Material Type: Article
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Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a reviewDemeyer, Daniël ; Mertens, Birgit ; De Smet, Stefaan ; Ulens, Michèle2016Full text available |
3 |
Material Type: Article
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The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fatsOz, EmelFood chemistry, 2021-08, Vol.352, p.129378-129378, Article 129378 [Peer Reviewed Journal]England: Elsevier LtdFull text available |
4 |
Material Type: Article
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Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk AssessmentGibis, MonikaComprehensive reviews in food science and food safety, 2016-03, Vol.15 (2), p.269-302 [Peer Reviewed Journal]United States: Wiley Subscription Services, IncFull text available |
5 |
Material Type: Article
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Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food productsZamora, Rosario ; Hidalgo, Francisco J.Food chemistry, 2020-05, Vol.313, p.126128-126128, Article 126128 [Peer Reviewed Journal]England: Elsevier LtdFull text available |
6 |
Material Type: Article
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Formation and analysis of heterocyclic aromatic amine–DNA adducts in vitro and in vivoTuresky, Robert J. ; Vouros, PaulJournal of Chromatography B, 2004-03, Vol.802 (1), p.155-166 [Peer Reviewed Journal]Netherlands: Elsevier B.VFull text available |
7 |
Material Type: Article
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Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballsKilic, Sare ; Oz, Emel ; Oz, FatihFood control, 2021-10, Vol.128, p.108189, Article 108189 [Peer Reviewed Journal]Elsevier LtdFull text available |
8 |
Material Type: Article
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Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and timeWang, Bo ; Li, Haijing ; Huang, Zhibo ; Kong, Baohua ; Liu, Qian ; Wang, Hao ; Xu, Ming ; Xia, XiufangMeat science, 2021-06, Vol.176, p.108457-108457, Article 108457 [Peer Reviewed Journal]England: Elsevier LtdFull text available |
9 |
Material Type: Article
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Understanding the heterocyclic aromatic amines: An overview and recent findingsAoudeh, Eyad ; Oz, Emel ; Oz, FatihAdvances in food and nutrition research, 2024-01, Vol.110, p.1 [Peer Reviewed Journal]Full text available |
10 |
Material Type: Article
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Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A ReviewDemeyer, Daniel ; Mertens, Birgit ; De Smet, Stefaan ; Ulens, MichèleCritical reviews in food science and nutrition, 2016-12, Vol.56 (16), p.2747-2766 [Peer Reviewed Journal]United States: Taylor & FrancisFull text available |