Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study-Reference-Cited by-同舟云学术

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Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study

Published:2022-01-26 Issue:3 Volume:39 Page:429-439
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Lee Youngsun¹²^ORCID,Lee Ki Soo¹,Kim Cho-Il³,Lee Jee-Yeon³,Kwon Sung-Ok³⁴,Park Hyun-Mee¹

Affiliation:

1. Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea

2. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland

3. Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea

4. Department of Preventive Medicine, Kangwon National University School of Medicine, Chuncheon-si, Republic of Korea

Funder

Ministry of Food and Drug Safety

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2021.2012601

Reference43 articles.

1. Determination of β-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography—mass spectrometry

2. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

3. Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea

4. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

5. Expression Signature of the Mouse Prostate

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1. Development of a simultaneous analytical method for the dietary exposure determination of β-Carboline alkaloids in foods;Food Chemistry;2024-12

2. Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach;Malaysian Journal of Medical Sciences;2024-04-23

3. Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety;Foods;2024-02-06

4. Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey;Foods;2023-06-09

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