The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

References

Page 1

	Year	Citations
IARC Monographs on the Evaluation of Carcinogenic Risks to Humans A. J. Zuckerman Journal of Clinical Pathology Epidemiology Of CancerHepatitis BPathologyCirrhosisViral Hepatitis	1995	8.8K
IARC monographs on the evaluation of carcinogenic risks to humans James Hopkins Food and Chemical Toxicology EpidemiologyCancer RiskMedicineEnvironmental HealthEpidemiology Of Cancer	1989	2.9K
Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity Gow‐Chin Yen, Hui-Yin Chen Journal of Agricultural and Food Chemistry Food ChemistryFood PreservativesTheir AntimutagenicityMedicineAntioxidant Activity	1995	2.6K
Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products Gian A. Gross, A. Grüter Journal of Chromatography A MedicineForensic ToxicologyFood ProductsToxicologyToxicological Aspect	1992	399
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings Rashmi Sinha, Nathaniel Rothman, Cynthia P. Salmon, Food and Chemical Toxicology Meat DrippingsHeterocyclic Amine ContentMeat QualityMeat ScienceDifferent Methods	1998	285
Identification of the mutagens in cooked beef. J S Felton, M. G. Knize, Nancy H. Shen, Environmental Health Perspectives Food ContaminantFried Ground BeefMeat QualityChemical ContaminantFood Toxicology	1986	245
Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties Mark G. Knize, Frank Dolbeare, K. L. Carroll, Food and Chemical Toxicology Food ChemistryHealth SciencesFood AnalysisHeterocyclic Amine ContentMeat Quality	1994	224
Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings Pilar Pais, Cynthia P. Salmon, Mark G. Knize, Journal of Agricultural and Food Chemistry	1999	198
Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings Gian A. Gross, Robert J. Turesky, Laurent B. Fay, Carcinogenesis Food ForensicsBioorganic ChemistryFood AnalysisOrganic ChemistryGrilled Bacon	1993	196
Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds Chihoung Chen, A. M. Pearson, J. Ian Gray Food Chemistry BiochemistryIq-like CompoundsMedicineLipid PeroxidationToxicology	1992	194

Page 1