Liquid Chromatography–Tandem Mass Spectrometry Analysis of 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Cooked Meats-Reference-Cited by-同舟云学术

Liquid Chromatography–Tandem Mass Spectrometry Analysis of 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Cooked Meats

Published:2007-10-01 Issue:22 Volume:55 Page:9318-9324
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Busquets R.¹,Puignou L.¹,Galceran M. T.¹,Wakabayashi K.¹,Skog K.¹

Affiliation:

1. Department of Analytical Chemistry, Chemistry Faculty, University of Barcelona, Martí i Franquès, 1-11, E-08028 Barcelona, Spain, National Cancer Center Research Institute, 1-1 Tsukiji 5-chome, Chuo-ku, Tokyo 104-0045, Japan, and Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072252q

Reference37 articles.

1. Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef

2. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats

3. Effects of different cooking methods on the formation of food mutagens in meat

4. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

5. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

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