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References from Advanced detection of carcinogenic heterocyclic amines in meats: an overview of analytical and nanotechnology methods. Local targets link to admitted publications; unresolved targets remain external evidence.
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Presence of heterocyclic amine carcinogens in home‐cooked and fast‐food camel meat burgers commonly consumed in Saudi Arabia
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Preparation of seven kinds of amino bonded silica gels and their adsorption to heavy metal Pb(2)
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Heterocyclic amines in meat and meat products: occurrence, formation, mitigation, health risks and intervention
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Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance
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Analysis of heterocyclic aromatic amines using selective extraction by magnetic molecularly imprinted polymers coupled with liquid chromatography–mass spectrometry
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Photochemical synthesis of magnetic covalent organic framework/carbon nanotube composite and its enrichment of heterocyclic aromatic amines in food samples
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Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC‐MS/MS
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Determination of clenbuterol in pork and potable water samples by molecularly imprinted polymer through the use of covalent imprinting method
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Molecularly imprinted polymer based capacitive chemosensor for determination of heterocyclic aromatic amines in food samples
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A nanocomposite disk prepared from reduced graphene oxide and gold nanoparticles for the preconcentration of heterocyclic aromatic amines prior to their determination by HPLC
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A review on the use of essential oil‐based nanoformulations in control of mosquitoes
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Applications of surface‐enhanced Raman spectroscopy in detection fields
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Fabrication of silver nanoparticles modified POSS polymer composite for SERS analysis of trace heterocyclic aromatic amines in roast meat samples
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Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea
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Heterocyclic aromatic amines in roasted chicken: formation and prediction based on heating temperature and time
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Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market
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Mitigation of heterocyclic aromatic amines in cooked meat. Part I: informed selection of antioxidants based on molecular modeling
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The anabolism of sulphur aroma volatiles responds to enzymatic and non‐enzymatic reactions during the drying process of shiitake mushrooms
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Determination of heterocyclic aromatic amines in various fried food by HPLC–MS/MS based on magnetic cation‐exchange resins
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Application of novel and efficient hollow fiber electro‐membrane extraction assisted by microwave extraction and high‐performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger
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Development of a UPLC‐MS/MS‐based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products
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Quantification of hetero‐cyclic amines from different categories of braised beef by optimized UPLC‐TQ‐XS/ESI method
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Occurrence of heterocyclic amines in cooked meat products
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Preparation of a broad‐Spectrum heterocyclic aromatic amines (HAAs) antibody and its application in detection of eight HAAs in heat processed meat
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Rapid determination of heterocyclic amines in ruminant meats using accelerated solvent extraction and ultra‐high performance liquid chromatograph–mass spectrometry
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Analysis of heterocyclic amines in meat products by liquid chromatography–tandem mass spectrometry
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Trials to estimate and control the residual levels of heterocyclic aromatic amines in meat products
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Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage
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Ultrasound‐assisted adsorption/desorption of jujube peel flavonoids using macroporous resins
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Determination of heterocyclic aromatic amines in various fried food by HPLC–MS/MS based on magnetic cation‐exchange resins
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