| scholarly article | Q13442814 |
| P50 | author | Dirce Maria Lobo Marchioni | Q79712412 |
| Aline Martins de Carvalho | Q88870653 | ||
| Regina Mara Fisberg | Q41435050 | ||
| P2093 | author name string | A M Miranda | |
| A P M Loureiro | |||
| F A Santos | |||
| P2860 | cites work | Identification of N-(Deoxyguanosin-8-yl)-2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine as the major adduct formed by the food-borne carcinogen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, with DNA | Q67589130 |
| Free radical generation from heterocyclic amines by cytochrome b5 reductase in the presence of NADH | Q73035254 | ||
| Total plasma malondialdehyde levels in 16 Taiwanese college students determined by various thiobarbituric acid tests and an improved high-performance liquid chromatography-based method | Q73412573 | ||
| What do diet-induced changes in phase I and II enzymes tell us about prevention from exposure to heterocyclic amines? | Q80305446 | ||
| Quantitation of malondialdehyde in gingival crevicular fluid by a high-performance liquid chromatography-based method | Q83436566 | ||
| Meat and cancer | Q22252367 | ||
| Consumption of red and processed meat and esophageal cancer risk: meta-analysis | Q26852834 | ||
| Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic amines | Q28391158 | ||
| Role of oxidative modifications in atherosclerosis | Q29617974 | ||
| Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence | Q33345519 | ||
| Meat consumption in São Paulo-Brazil: trend in the last decade | Q33560525 | ||
| Trends in meat consumption in the USA | Q33744581 | ||
| Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis | Q33914448 | ||
| Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies | Q34365806 | ||
| Oxidant-induced DNA damage of target cells | Q34563009 | ||
| Future directions for the integrated CSFII-NHANES: What We Eat in America-NHANES. | Q35059312 | ||
| Biomarkers of oxidative damage in human disease. | Q36399178 | ||
| Meat consumption and risk of lung cancer: evidence from observational studies | Q36408576 | ||
| Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study | Q36558265 | ||
| Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. | Q36977834 | ||
| Role of oxidative stress and DNA damage in human carcinogenesis | Q37826939 | ||
| Meat nutritional composition and nutritive role in the human diet | Q38070213 | ||
| Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies | Q38079119 | ||
| Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis | Q38099429 | ||
| Assessment of the human exposure to heterocyclic amines | Q38555298 | ||
| Effects of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) on histopathology, oxidative stress, and expression of c-fos, c-jun and p16 in rat stomachs | Q42713406 | ||
| U.S. dietary exposures to heterocyclic amines | Q43690805 | ||
| Relative validity of a food frequency questionnaire with a meat-cooking and heterocyclic amine module | Q44769995 | ||
| Salt, processed meat and the risk of cancer | Q45410055 | ||
| Meat, meat cooking methods and preservation, and risk for colorectal adenoma | Q46685745 | ||
| Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties | Q50147692 | ||
| Excessive meat consumption in Brazil: diet quality and environmental impacts. | Q50505217 | ||
| Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. | Q53464783 | ||
| Intake of heterocyclic aromatic amines from meat in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heidelberg cohort | Q57419294 | ||
| P433 | issue | 8 | |
| P304 | page(s) | 1301-1307 | |
| P577 | publication date | 2015-03-27 | |
| P1433 | published in | British Journal of Nutrition | Q4970206 |
| P1476 | title | High intake of heterocyclic amines from meat is associated with oxidative stress | |
| P478 | volume | 113 |
| Q33749258 | Dietary BCAA Intake Is Associated with Demographic, Socioeconomic and Lifestyle Factors in Residents of São Paulo, Brazil |
| Q59798074 | Effect of nitroso-redox imbalance on male reproduction |
| Q50042640 | Excessive red and processed meat intake: relations with health and environment in Brazil. |
| Q40506281 | Identification and characterization of antibacterial compound(s) of cockroaches (Periplaneta americana). |
| Q87944012 | Interaction of smoking and dietary habits modifying the risk of coronary heart disease in women: results from a case-control study |
| Q90342160 | Neuromelanin Modulates Heterocyclic Aromatic Amine-Induced Dopaminergic Neurotoxicity |
| Q52324285 | Nutrients and Oxidative Stress: Friend or Foe? |
| Q42183731 | The Association between Dietary Intake of Antioxidants and Ocular Disease |
Search more.