2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine has been researched along with harman in 8 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 3 (37.50) | 29.6817 |
| 2010's | 4 (50.00) | 24.3611 |
| 2020's | 1 (12.50) | 2.80 |
| Authors | Studies |
|---|---|
| Jägerstad, M; Lundström, K; Olsson, V; Skog, K; Solyakov, A | 1 |
| Bianchi, F; Careri, M; Corradini, C; Elviri, L; Mangia, A; Zagnoni, I | 1 |
| Gibis, M; Jautz, U; Morlock, GE | 1 |
| Liao, GZ; Wang, GY; Xu, XL; Zhang, YJ; Zhou, GH | 1 |
| Gibis, M; Weiss, J | 1 |
| Aalhus, JL; Dugan, ME; Juárez, M; Ruan, ED; Thacker, R; Yang, X | 1 |
| Jain, RB | 1 |
| Cannon, JR; Foguth, RM; Lawana, V; Um, SY | 1 |
8 other study(ies) available for 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine and harman
| Article | Year |
|---|---|
Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.
Topics: Animals; Carcinogens; Eating; Female; Genotype; Harmine; Hot Temperature; Imidazoles; Male; Meat; Mutagens; Quinoxalines; Sex Characteristics; Swine | 2002 |
Investigation of the separation of heterocyclic aromatic amines by reversed phase ion-pair liquid chromatography coupled with tandem mass spectrometry: the role of ion pair reagents on LC-MS/MS sensitivity.
Topics: Acetonitriles; Amines; Buffers; Carbolines; Chromatography, Liquid; Formates; Harmine; Heterocyclic Compounds; Hydrogen-Ion Concentration; Imidazoles; Quinolines; Quinoxalines; Sensitivity and Specificity; Spectrometry, Mass, Electrospray Ionization | 2005 |
Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.
Topics: Amines; Animals; Carbolines; Carcinogens; Cattle; Chromatography, High Pressure Liquid; Chromatography, Thin Layer; Harmine; Heterocyclic Compounds; Hot Temperature; Imidazoles; Meat; Mutagens; Quinoxalines | 2008 |
Formation of heterocyclic amines during cooking of duck meat.
Topics: Amines; Animals; Carbolines; China; Chromatography, High Pressure Liquid; Cooking; Ducks; Food Contamination; Harmine; Heterocyclic Compounds; Hot Temperature; Imidazoles; Maillard Reaction; Meat; Microwaves; Mutagens; Quinolines; Quinoxalines; Solid Phase Extraction; Time Factors | 2012 |
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.
Topics: Amines; Animals; Carbolines; Chromatography, High Pressure Liquid; Color; Consumer Behavior; Cooking; Freezing; Harmine; Hot Temperature; Humans; Imidazoles; Maillard Reaction; Meat Products; Quinoxalines; Swine; Taste | 2013 |
Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef.
Topics: Amines; Animals; Antioxidants; Cattle; Chromatography, High Pressure Liquid; Cooking; Diet; Harmine; Imidazoles; Meat; Muscle, Skeletal; Mutagens; Quinoxalines; Salmonella; Vitamin E | 2014 |
Concentrations of selected heterocyclic aromatic amines among US population aged ≥ 6 years: data from NHANES 2013-2014.
Topics: Adolescent; Adult; Aged; Air Pollution, Indoor; Carbolines; Child; Environmental Exposure; Female; Harmine; Humans; Imidazoles; Male; Middle Aged; Nutrition Surveys; Racial Groups; Tobacco Smoke Pollution; United States; Young Adult | 2018 |
Neuromelanin formation exacerbates HAA-induced mitochondrial toxicity and mitophagy impairments.
Topics: Cell Line, Tumor; Energy Metabolism; Harmine; Humans; Imidazoles; Melanins; Membrane Potential, Mitochondrial; Mitochondria; Mitophagy; Neurons; Oxidative Stress; Parkinsonian Disorders | 2020 |