References

Alaejos, M.S., J.H. Ayala, V. Gonzalez and A.M. Afonso, 2008. Analytical methods applies to the determination of heterocyclic aromatic amines in foods. J. Chrom. B, 862: 15-42.
CrossRef  |  

Barrington, P.J., R.S.U. Baker, A.S. Truswell, A.M. Bonin, A.J. Ryan and A.P. Paulin, 1990. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods. Food Chem. Toxicol., 28: 141-146.
CrossRef  |  

Berg, I., E. Overvik and J.A. Gustafsson, 1990. Effect of varying cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork. Food Chem. Toxicol., 28: 421-426.
CrossRef  |  

Bjeldanes, L.F., M.M. Morris, J.S. Felton, S. Healy and D. Stuermer et al., 1982. Mutagens from the cooking of food. II. survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet. Food Chem. Toxicol., 20: 357-363.
CrossRef  |  

Bjeldanes, L.F., M.M. Morris, J.S. Felton, S. Healy and D. Stuermer et al., 1982. Mutagens from the cooking of food. III. survey by ames/salmonella test of mutagen formation in secondary sources of cooked dietary proteins. Food Chem. Toxicol., 20: 365-369.
CrossRef  |  

Busquets, R., M. Bordas, F. Toribio, L. Puignou and M.T. Galceran, 2004. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet. J. Chromatogr. B, 802: 79-86.
CrossRef  |  Direct Link  |  

Felton, J.S., E. Fultz, F.A. Dolbeare and M.G. Knize, 1994. Reduction of heterocyclic aromatic amine mutagens/carcinogens in fried beef patties by microwave pretreatment. Food Chem. Toxicol., 32: 897-903.
Direct Link  |  

Felton, J.S., M.A. Malfatti, M.G. Knize, C.P. Salmon, E.C. Hopmans and R.W. Wu, 1997. Health risks of heterocyclic amines. Mutat. Res., 376: 37-41.
CrossRef  |  

Gokalp, H.Y., M. Kaya, Y. Tulek and O. Zorba, 1999. Meat Products Processing Engineering. Ataturk University Publication, Erzurum, Turkey.

Gross, G.A. and A. Gruter, 1992. Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products. J. Chromatogr. A, 592: 271-278.
CrossRef  |  Direct Link  |  

Gross, G.A., 1990. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products. Gross Carcinogenesis, 11: 1597-1603.
Direct Link  |  

Gross, G.A., G. Philippossian and H.U. Aeschbacher, 1989. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products. Carcinogenesis, 10: 1175-1182.
Direct Link  |  

Johansson, M.A.E. and M. Jagerstad, 1994. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions. Carcinogenesis, 15: 1511-1518.
Direct Link  |  

J�gerstad, M., K. Skog, P. Arvidsson and A. Solyakov, 1998. Chemistry, formation and occurence of genetoxic heterocyclic amines identified in model systems and cooked foods. Z. Lebensm. Unters Forsch. A, 207: 419-427.
CrossRef  |  Direct Link  |  

Knize, M.G., C.P. Salmon, S.S. Mehta and J.S. Felton, 1997. Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens. Mutat. Res., 376: 129-134.
CrossRef  |  

Knize, M.G., R. Sinha, E.D. Brown, C.P. Salmon, O.A. Levander, J.S. Felton and N. Rothman, 1998. Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs and chicken. J. Agric. Food Chem., 46: 4648-4651.
CrossRef  |  Direct Link  |  

Murkovic, M. and W. Pfannhauser, 2000. Analysis of the carcinogenic heterocyclic aromatic amines in fried meat. Fr. J. Anal. Chem., 366: 375-378.
CrossRef  |  Direct Link  |  

Murkovic, M., D. Steinberger and W. Pfannhauser, 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Zeitschrift Lebensmitteluntersuchung Forschung A, 207: 477-480.
CrossRef  |  Direct Link  |  

Nilsson, L., E. Overvik, L. Fredholm, O. Levin, C.E. Nord and J.A. Gustafsson, 1986. Influence of frying fat on mutagenic activity in lean pork meat. Muta. Res., 171: 115-121.
CrossRef  |  

Oz, F. and M. Kaya, 2006. Mutagenic and carcinogenic heterocyclic aromatic amines. FEBS J., 273: 77-367.
CrossRef  |  Direct Link  |  

Oz, F., G. Kaban and M. Kaya, 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chem., 104: 67-72.
CrossRef  |  Direct Link  |  

Oz, F., G. Kaban and M. Kaya, 2010. Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method. LWT-Food Sci. Technol., 43: 1345-1350.
CrossRef  |  

Oz, F., G. Kaban and M. Kaya, 2010. Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish. J. Anim. Vet. Adv., 9: 1259-1264.
CrossRef  |  Direct Link  |  

Oz, F., G. Kaban and M. Kaya, 2010. Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels. J. Anim. Vet. Adv., 9: 1436-1440.

Pais, P., C.P. Salmon, M.G. Knize and J.S. Felton, 1999. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats and meat drippings. J. Agric. Food Chem., 47: 1098-1108.
CrossRef  |  Direct Link  |  

Pais, P., M.J. Tanga, C.P. Salmon and M.G. Knize, 2000. Formation of the mutagen IFP in model systems and detection in restaurant meats. J. Agric. Food Chem., 48: 1721-1726.
CrossRef  |  Direct Link  |  

Skog, K., 2004. Blue cotton, blue rayon and blue chitin in the analysis of heterocyclic aromatic amines: A review. J. Chromatogr. B, 802: 39-44.
CrossRef  |  

Skog, K., K. Augustsson, G. Steineck, M. Stenberg and M. Jagerstad, 1997. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem. Toxicol., 35: 555-565.
CrossRef  |  

Thiebaud, H.P., M.G. Knize, P.A. Kuzmicky, J.S. Felton and D.P. Hsieh, 1994. Mutagenicity and chemical analysis of fumes from cooking meat. J. Agric. Food Chem., 42: 1502-1510.
CrossRef  |