Exposure to and activation of dietary heterocyclic amines in humans-Reference-Cited by-同舟云学术

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Exposure to and activation of dietary heterocyclic amines in humans

Published:1995-11 Issue:1-3 Volume:21 Page:19-31
ISSN:1040-8428
Container-title:Critical Reviews in Oncology/Hematology
language:en
Short-container-title:Critical Reviews in Oncology/Hematology

Author:

Lynch Anthony M.,Murray Stephen,Gooderham Nigel J.,Boobis Alan R.

Publisher

Elsevier BV

Subject

Oncology,Hematology

Reference124 articles.

1. The Causes of Cancer;Doll,1981

2. The lessons of life: keynote address to the Nutrition and Cancer conference;Doll,1992

3. Mutagens in foods;Wakabayashi,1991

4. Mutagens—carcinogens in foods;Sugimura;Cancer Res (Suppl),1983

5. Fried foods and the risk of colon cancer (letter);Schiffman;Am J Epidemiol,1990

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts;Foods;2021-06-24

2. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines;Food Frontiers;2020-06

3. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques;Food Chemistry;2019-05

4. Nutrition and Metabolism of Fried Foods;Food Frying;2019-01-11

5. Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study;Food and Chemical Toxicology;2016-05

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