Citations (15)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
D. Gumus & M. Kizil. (2023) Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat. British Poultry Science 64:1, pages 56-62.
Read now
Read now
Hala Awney. (2011) The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia. International Journal of Food Sciences and Nutrition 62:3, pages 295-302.
Read now
Read now
Catherine Ulbricht, Tracee Rae Abrams, Ashley Brigham, James Ceurvels, Jessica Clubb, Whitney Curtiss, Catherine DeFranco Kirkwood, Nicole Giese, Kevin Hoehn, Ramon Iovin, Richard Isaac, Erica Rusie, Jill M. Grimes Serrano, Minney Varghese, Wendy Weissner & Regina C. Windsor. (2010) An Evidence-Based Systematic Review of Rosemary (Rosmarinus officinalis) by the Natural Standard Research Collaboration. Journal of Dietary Supplements 7:4, pages 351-413.
Read now
Read now
Articles from other publishers (12)
Luciano Meringolo, Marco Bonesi, Vincenzo Sicari, Simone Rovito, Nicodemo Giuseppe Passalacqua, Monica Rosa Loizzo & Rosa Tundis. (2022) Essential Oils and Extracts of Juniperus macrocarpa Sm. and Juniperus oxycedrus L.: Comparative Phytochemical Composition and Anti-Proliferative and Antioxidant Activities. Plants 11:8, pages 1025.
Crossref
Crossref
Damla Gumus & Mevlude Kizil. (2022) Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Science 186, pages 108746.
Crossref
Crossref
Hui Cao, Bing‐Huei Chen, Baskaran Stephen Inbaraj, Lei Chen, Gerardo Alvarez‐Rivera, Alejandro Cifuentes, Nana Zhang, Deng‐Jye Yang, Jesus Simal‐Gandara, Mingfu Wang & Jianbo Xiao. (2020) Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines. Food Frontiers 1:2, pages 134-151.
Crossref
Crossref
Seung Yun Lee, Dong Gyun Yim, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Aera Jang, Tae Sun Park, Sang Keun Jin & Sun Jin Hur. (2020) Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends in Food Science & Technology 99, pages 568-579.
Crossref
Crossref
Mercan Merve Tengilimoglu-Metin & Mevlude Kizil. (2017) Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Science 134, pages 68-75.
Crossref
Crossref
Mercan Merve Tengilimoglu-Metin, Aytul Hamzalioglu, Vural Gokmen & Mevlude Kizil. (2017) Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Research International 99, pages 586-595.
Crossref
Crossref
Amna Sahar, Ubaid ur Rahman, Muhammad Issa Khan & Muhammad Azam Khan. 2016. Food Safety. Food Safety
89
111
.
E.D. Ruan, M. Juárez, R. Thacker, X. Yang, M.E.R. Dugan & J.L. Aalhus. (2014) Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef. Meat Science 96:2, pages 849-853.
Crossref
Crossref
Harald zur Hausen. (2012) Red meat consumption and cancer: Reasons to suspect involvement of bovine infectious factors in colorectal cancer. International Journal of Cancer 130:11, pages 2475-2483.
Crossref
Crossref
Humayoun Akhtar. 2012. Green Technologies in Food Production and Processing. Green Technologies in Food Production and Processing
571
605
.
An-Chin Cheng, Ming-Fen Lee, Mei-Ling Tsai, Ching-Shu Lai, Jong Hun Lee, Chi-Tang Ho & Min-Hsiung Pan. (2011) Rosmanol potently induces apoptosis through both the mitochondrial apoptotic pathway and death receptor pathway in human colon adenocarcinoma COLO 205 cells. Food and Chemical Toxicology 49:2, pages 485-493.
Crossref
Crossref
A. E. Bawazir. (2011) Chronic effect of olive oil on some neurotransmitter contents in different brain regions and physiological, histological structure of liver and kidney of male albino rats. World Journal of Neuroscience 01:03, pages 31-37.
Crossref
Crossref