156 related articles for article (PubMed ID: 15548753)
1. Prevention of mutagen formation in heated meats and model systems.
Kikugawa K
Mutagenesis; 2004 Nov; 19(6):431-9. PubMed ID: 15548753
[TBL] [Abstract][Full Text] [Related]
2. Factors affecting the formation and yield of heterocyclic amines.
Skog K; Johansson M; Jägerstad M
Princess Takamatsu Symp; 1995; 23():9-19. PubMed ID: 8844791
[TBL] [Abstract][Full Text] [Related]
3. Effect of food reductones on the generation of the pyrazine cation radical and on the formation of the mutagens in the reaction of glucose, glycine and creatinine.
Kikugawa K; Hiramoto K; Kato T; Yanagawa H
Mutat Res; 2000 Feb; 465(1-2):183-90. PubMed ID: 10708985
[TBL] [Abstract][Full Text] [Related]
4. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.
Alaejos MS; González V; Afonso AM
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Jan; 25(1):2-24. PubMed ID: 17952757
[TBL] [Abstract][Full Text] [Related]
5. Prevention of the formation of mutagenic and/or carcinogenic heterocyclic amines by food factors.
Kikugawa K; Hiramoto K; Kato T
Biofactors; 2000; 12(1-4):123-7. PubMed ID: 11216472
[TBL] [Abstract][Full Text] [Related]
6. Complex formation of heterocyclic amines with porphyrins: its use in detection and prevention.
Hayatsu H
Princess Takamatsu Symp; 1995; 23():172-80. PubMed ID: 8844808
[TBL] [Abstract][Full Text] [Related]
7. Effects of meat composition and cooking conditions on the formation of mutagenic imidazoquinoxalines (MeIQx and its methyl derivatives).
Jägerstad M; Reuterswärd AL; Grivas S; Olsson K; Negishi C; Sato S
Princess Takamatsu Symp; 1985; 16():87-96. PubMed ID: 3916207
[TBL] [Abstract][Full Text] [Related]
8. Carcinogenicity of mutagens from cooked meats.
Larsen JC; Dragsted LO; Frandsen H; Kristiansen E; Rasmussen ES; Nielsen PA; Knudsen I
Prog Clin Biol Res; 1990; 347():89-108. PubMed ID: 2217404
[No Abstract] [Full Text] [Related]
9. Participation of the pyrazine cation radical in the formation of mutagens in the reaction of glucose/glycine/creatinine.
Kikugawa K; Kato T; Hiramoto K; Takada C; Tanaka M; Maeda Y; Ishihara T
Mutat Res; 1999 Jul; 444(1):133-44. PubMed ID: 10477347
[TBL] [Abstract][Full Text] [Related]
10. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats.
Turesky RJ
Toxicol Lett; 2007 Feb; 168(3):219-27. PubMed ID: 17174486
[TBL] [Abstract][Full Text] [Related]
11. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
Persson E; Sjöholm I; Skog K
J Agric Food Chem; 2003 Jul; 51(15):4472-7. PubMed ID: 12848528
[TBL] [Abstract][Full Text] [Related]
12. Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food.
Overvik E; Berg I; Kleman M; Gustafsson JA
IARC Sci Publ; 1990; (104):408-14. PubMed ID: 2228140
[TBL] [Abstract][Full Text] [Related]
13. History, present and future, of heterocyclic amines, cooked food mutagens.
Sugimura T
Princess Takamatsu Symp; 1995; 23():214-31. PubMed ID: 8844813
[No Abstract] [Full Text] [Related]
14. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
Busquets R; Puignou L; Galceran MT; Skog K
J Agric Food Chem; 2006 Oct; 54(21):8376-84. PubMed ID: 17032054
[TBL] [Abstract][Full Text] [Related]
15. Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts.
Ehling S; Shibamoto T
J Agric Food Chem; 2005 Jun; 53(12):4813-9. PubMed ID: 15941321
[TBL] [Abstract][Full Text] [Related]
16. Meat mutagens and risk of distal colon adenoma in a cohort of U.S. men.
Wu K; Giovannucci E; Byrne C; Platz EA; Fuchs C; Willett WC; Sinha R
Cancer Epidemiol Biomarkers Prev; 2006 Jun; 15(6):1120-5. PubMed ID: 16775169
[TBL] [Abstract][Full Text] [Related]
17. Formation of the mutagen IFP in model systems and detection in restaurant meats.
Pais P; Tanga MJ; Salmon CP; Knize MG
J Agric Food Chem; 2000 May; 48(5):1721-6. PubMed ID: 10820085
[TBL] [Abstract][Full Text] [Related]
18. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food.
Vitaglione P; Fogliano V
J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):189-99. PubMed ID: 15036011
[TBL] [Abstract][Full Text] [Related]
19. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
Zhuang H; Savage EM
J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
[TBL] [Abstract][Full Text] [Related]
20. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate.
Pfau W; Rosenvold K; Young JF
Food Chem Toxicol; 2006 Dec; 44(12):2086-91. PubMed ID: 16973250
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]