Separation of heteroaromatic amines in food products-Reference-Cited by-同舟云学术

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Separation of heteroaromatic amines in food products

Published:2000-09 Issue:1-2 Volume:747 Page:171-202
ISSN:0378-4347
Container-title:Journal of Chromatography B: Biomedical Sciences and Applications
language:en
Short-container-title:Journal of Chromatography B: Biomedical Sciences and Applications

Author:

Toribio F,Galceran M.T,Puignou L

Publisher

Elsevier BV

Subject

General Chemistry

Reference123 articles.

1. Diet, Genetic Susceptibility and Human Cancer Etiology

2. Mutagenicities of smoke condensates and the charred surface of fish and meat

3. Thermospray liquid chromatographic—mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates

4. Overview of carcinogenic heterocyclic amines

Cited by 49 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. The modern state of the problem potential mutagenic and carcinogenic activity of food products;Sanitarnyj vrač (Sanitary Doctor);2021-08-07

2. Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants;Food and Chemical Toxicology;2019-10

3. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS;Food Chemistry;2019-03

4. Pyrolysis of Aromatic Heterocyclic Compounds;Pyrolysis of Organic Molecules;2019

5. Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS;Journal of Agricultural and Food Chemistry;2017-05-25

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