Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS-Reference-Cited by-同舟云学术

Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS

Published:2005-03-25 Issue:8 Volume:53 Page:3248-3258
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Turesky Robert J.¹,Taylor Jason¹,Schnackenberg Laura¹,Freeman James P.¹,Holland Ricky D.¹

Affiliation:

1. Division of Chemistry, National Center for Toxicological Research, 3900 NCTR Road, Jefferson, Arkansas 72079

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048290g

Reference36 articles.

1. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

2. Detection of carcinogenic amino-α-carbolines and amino-γ-carbolines in diesel-exhaust particles

3. Detection of a carcinogen, 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), in cigarette smoke condensate

4. Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

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