Mutagenic Heterocyclic Aromatic Amines (HAAs) in 'Processed Food Flavour' Samples

By Stavric B.   Lau B.P.-Y.   Matula T.I.   Klassen R.   Lewis D.   Downie R.H.  

Food and Chemical Toxicology, Vol. 35, Iss. 2, 1997-02 ,pp. : 185-197

Elsevier

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Influence of Frying Fat on the Formation of Heterocyclic Amines in Fried Beefburgers and Pan Residues

By Johansson M.A.E.   Fredholm L.   Bjerne I.   Jagerstad M.  

Food and Chemical Toxicology, Vol. 33, Iss. 12, 1995-12 ,pp. : 993-1004

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Polar and Non-polar Heterocyclic Amines in Cooked Fish and Meat Products and their Corresponding Pan Residues

By Alonso J.   Gomez-Pedrero J.A.   Bernabeu E.   Chandra U.   Ro B.T.   Skog K.   Augustsson K.   Steineck G.   Stenberg M.   Jagerstad M.  

Food and Chemical Toxicology, Vol. 35, Iss. 6, 1997-06 ,pp. : 555-565

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The FEMA GRAS Assessment of Lactones Used as Flavour Ingredients

By Adams T.B.   Greer D.B.   Doull J.   Munro I.C.   Newberne P.   Portoghese P.S.   Smith R.L.   Wagner B.M.   Weil C.S.   Woods L.A.   Ford R.A.  

Food and Chemical Toxicology, Vol. 36, Iss. 4, 1998-04 ,pp. : 249-278

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Stability of heterocyclic amines during heating

By Chiu C.P.   Chen B.H.  

Food Chemistry, Vol. 68, Iss. 3, 2000-02 ,pp. : 267-272

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