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Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar

https://doi.org/10.1111/ijfs.16301
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/em.21950openalex-snapshot
Gene‐diet interactions in exposure to heterocyclic aromatic amines and bulky DNA adduct levels in blood leukocytes
inferredcites →https://doi.org/10.1002/jsfa.11391openalex-snapshot
Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines
inferredcites →https://doi.org/10.1002/jsfa.8259openalex-snapshot
Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine)
inferredcites →https://doi.org/10.1007/s10552-008-9121-1openalex-snapshot
Meat intake and bladder cancer in a prospective study: a role for heterocyclic aromatic amines?
inferredcites →https://doi.org/10.1016/0027-5107(90)90064-bopenalex-snapshot
Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems
inferredcites →https://doi.org/10.1016/0278-6915(92)90100-yopenalex-snapshot
Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens
inferredcites →https://doi.org/10.1016/j.fbio.2022.101709openalex-snapshot
Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon
inferredcites →https://doi.org/10.1016/j.foodchem.2010.08.067openalex-snapshot
The formation of IQ type mutagens from Maillard reaction in ethanolic solution
inferredcites →https://doi.org/10.1016/j.foodchem.2013.05.010openalex-snapshot
Determination of heterocyclic amines in braised sauce beef
inferredcites →https://doi.org/10.1016/j.foodchem.2013.08.086openalex-snapshot
Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
inferredcites →https://doi.org/10.1016/j.foodchem.2016.10.061openalex-snapshot
Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties
inferredcites →https://doi.org/10.1016/j.foodchem.2017.06.097openalex-snapshot
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
inferredcites →https://doi.org/10.1016/j.foodchem.2018.10.073openalex-snapshot
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
inferredcites →https://doi.org/10.1016/j.jfca.2008.11.003openalex-snapshot
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
inferredcites →https://doi.org/10.1016/j.jfca.2014.12.011openalex-snapshot
Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content
inferredcites →https://doi.org/10.1016/j.jfca.2021.104382openalex-snapshot
Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles
inferredcites →https://doi.org/10.1016/j.lwt.2008.09.014openalex-snapshot
Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality
inferredcites →https://doi.org/10.1016/j.lwt.2015.04.047openalex-snapshot
Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)
inferredcites →https://doi.org/10.1016/j.meatsci.2009.03.002openalex-snapshot
Enhancement of the nutritional status of beef patties by adding flaxseed flour
inferredcites →https://doi.org/10.1016/j.meatsci.2012.02.011openalex-snapshot
Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties
inferredcites →https://doi.org/10.1016/j.mrgentox.2017.06.005openalex-snapshot
Exposure to meat-derived carcinogens and bulky DNA adduct levels in normal-appearing colon mucosa
inferredcites →https://doi.org/10.1016/s0021-9673(97)00842-xopenalex-snapshot
Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography–electrospray tandem mass spectrometry
inferredcites →https://doi.org/10.1016/s0278-6915(02)00013-3openalex-snapshot
Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods
inferredcites →https://doi.org/10.1016/s0308-8146(00)00333-2openalex-snapshot
Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems
inferredcites →https://doi.org/10.1016/s0308-8146(01)00200-xopenalex-snapshot
Effects of various additives on the formation of heterocyclic amines in fried fish fibre
inferredcites →https://doi.org/10.1021/jf0616311openalex-snapshot
Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast
inferredcites →https://doi.org/10.1021/jf801837sopenalex-snapshot
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
inferredcites →https://doi.org/10.1080/01635589809514667openalex-snapshot
Feeding of a well‐cooked beef diet containing a high heterocyclic amine content enhances colon and stomach carcinogenesis in 1,2‐dimethylhydrazine‐treated rats
inferredcites →https://doi.org/10.1080/19440049.2018.1440639openalex-snapshot
Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
inferredcites →https://doi.org/10.1080/19440049.2019.1615136openalex-snapshot
Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken
inferredcites →https://doi.org/10.1097/cej.0b013e328333fbb7openalex-snapshot
N-acetyltransferase 2, exposure to aromatic and heterocyclic amines, and receptor-defined breast cancer
inferredcites →https://doi.org/10.1111/1541-4337.12186openalex-snapshot
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
inferredcites →https://doi.org/10.1111/jfpp.12242openalex-snapshot
Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats
inferredcites →https://doi.org/10.1186/s12199-017-0681-0openalex-snapshot
Association between NAT2, CYP1A1, and CYP1A2 genotypes, heterocyclic aromatic amines, and prostate cancer risk: a case control study in Japan
inferredcites →https://doi.org/10.1186/s41021-021-00197-zopenalex-snapshot
The role of heterocyclic aromatic amines in colorectal cancer: the evidence from epidemiologic studies
inferredcites →https://doi.org/10.3109/10408447909037483openalex-snapshot
Mutagenic Factors in Cooked Foods
inferredcites →https://doi.org/10.3724/sp.j.1123.2012.00738openalex-snapshot
Determination of 14 heterocyclic aromatic amines in wine by liquid chromatography-ion trap-time of flight tandem mass spectrometry
inferredcites →https://doi.org/10.3724/sp.j.1123.2012.02041openalex-snapshot
Determination of 14 heterocyclic aromatic amines in wine by liquid chromatography-ion trap-time of flight tandem mass spectrometry

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4659683openalex-extracted
Incorporation of Ginseng Extract to Reduce Cooking-Induced Heterocyclic Aromatic Amines in Roasted Chicken: A Functional Label Ingredient
inferred← citeshttps://doi.org/10.1007/s00217-025-05031-2openalex-snapshot
From formation to detection and inhibition: current trends in the study of heterocyclic aromatic amines in food matrices
inferred← citeshttps://doi.org/10.1007/s11694-024-02459-0openalex-snapshot
Clarification and quality control for cooking wine by ion-exchange resin
inferred← citeshttps://doi.org/10.1016/bs.afnr.2024.02.002openalex-snapshot
Understanding the heterocyclic aromatic amines: An overview and recent findings
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101902openalex-snapshot
Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.144245openalex-snapshot
Effects of gallic acid on squid surimi protein and heterocyclic amine during the frying process
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115859openalex-snapshot
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118118openalex-snapshot
Inhibitory effects of trans-cinnamaldehyde on Harman and Norharman formation in spiced pork shoulders: Mechanisms and chemical models
inferred← citeshttps://doi.org/10.2139/ssrn.4882546openalex-snapshot
Comparing Aging Year and Concentration of Tangerine Peel (Citrus Reticulata Blanco) in Deep-Fried Rabbit Meat: Impact on Heterocyclic Aromatic Amine, Amnio Acids and Flavor Compounds Formation
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