BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

357 related articles for article (PubMed ID: 11752235)

  • 1. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C; Lopez de Cerain A; Bello J
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of frying fat on mutagenic activity in lean pork meat.
    Nilsson L; Overvik E; Fredholm L; Levin O; Nord CE; Gustafsson JA
    Mutat Res; 1986; 171(2-3):115-21. PubMed ID: 3528833
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay.
    Miller AJ; Buchanan RL
    Food Chem Toxicol; 1983 Jun; 21(3):319-23. PubMed ID: 6345306
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Airborne mutagens produced by frying beef, pork and a soy-based food.
    Thiébaud HP; Knize MG; Kuzmicky PA; Hsieh DP; Felton JS
    Food Chem Toxicol; 1995 Oct; 33(10):821-8. PubMed ID: 7590526
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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.
    Bjeldanes LF; Morris MM; Felton JS; Healy S; Stuermer D; Berry P; Timourian H; Hatch FT
    Food Chem Toxicol; 1982 Aug; 20(4):357-63. PubMed ID: 6751953
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of hamburgers and hot dogs for the presence of mutagens.
    Stavric B; Matula TI; Klassen R; Downie RH
    Food Chem Toxicol; 1995 Oct; 33(10):815-20. PubMed ID: 7590525
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR; Estévez M; Morcuende D; Cava R
    J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mutagenicity of pan residues and gravy from fried meat.
    Overvik E; Nilsson L; Fredholm L; Levin O; Nord CE; Gustafsson JA
    Mutat Res; 1987 Feb; 187(2):47-53. PubMed ID: 3543667
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E; Oz F
    J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
    Zotos A; Kotaras A; Mikras E
    Food Sci Technol Int; 2013 Feb; 19(1):11-23. PubMed ID: 23239760
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Mutagenicity of fumes from fried chicken legs.
    Chen YC; Chiu CP; Chen BH
    J Food Prot; 2003 Jul; 66(7):1269-76. PubMed ID: 12870763
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
    Quiles JL; Huertas JR; Battino M; Ramírez-Tortosa MC; Cassinello M; Mataix J; Lopez-Frias M; Mañas M
    Br J Nutr; 2002 Jul; 88(1):57-65. PubMed ID: 12117428
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG; Dolbeare FA; Cunningham PL; Felton JS
    Princess Takamatsu Symp; 1995; 23():30-8. PubMed ID: 8844793
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High mutagenic activity formed in pan-broiled pork.
    Overvik E; Nilsson L; Fredholm L; Levin O; Nord CE; Gustafsson JA
    Mutat Res; 1984 Mar; 135(3):149-57. PubMed ID: 6369126
    [TBL] [Abstract][Full Text] [Related]  

  • 16. HPLC profiles of mutagens in lean ground pork fried at different temperatures.
    Nielsen PA; Vahl M; Gry J
    Z Lebensm Unters Forsch; 1988 Nov; 187(5):451-6. PubMed ID: 3206943
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef.
    Knize MG; Andresen BD; Healy SK; Shen NH; Lewis PR; Bjeldanes LF; Hatch FT; Felton JS
    Food Chem Toxicol; 1985 Dec; 23(12):1035-40. PubMed ID: 4076933
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef.
    Felton JS; Healy S; Stuermer D; Berry C; Timourian H; Hatch FT
    Mutat Res; 1981 Jan; 88(1):33-44. PubMed ID: 7010146
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of temperature and time on mutagen formation in pan-fried hamburger.
    Pariza MW; Ashoor SH; Chu FS; Lund DB
    Cancer Lett; 1979 Jul; 7(2-3):63-9. PubMed ID: 476611
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A; Jabeur H; Aladedunye F; Rebai A; Matthäus B; Bouaziz M
    J Agric Food Chem; 2014 Oct; 62(42):10357-67. PubMed ID: 25264922
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.