153 related articles for article (PubMed ID: 2010145)
1. Sources of mutagenicity in cooked Finnish foods.
Tikkanen LM
Food Chem Toxicol; 1991 Feb; 29(2):87-92. PubMed ID: 2010145
[TBL] [Abstract][Full Text] [Related]
2. Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.
Tikkanen LM; Sauri TM; Latva-Kala KJ
Food Chem Toxicol; 1993 Oct; 31(10):717-21. PubMed ID: 8225129
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Temperature and time effects on mutagen production in cooked lamb meat.
Sflomos C; Papadopoulou R; Athanasiou K
Mutagenesis; 1989 May; 4(3):228-9. PubMed ID: 2659940
[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. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.
Barrington PJ; Baker RS; Truswell AS; Bonin AM; Ryan AJ; Paulin AP
Food Chem Toxicol; 1990 Mar; 28(3):141-6. PubMed ID: 2344988
[TBL] [Abstract][Full Text] [Related]
8. Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions.
Tikkanen LM; Latva-Kala KJ; Heiniö RL
Food Chem Toxicol; 1996 Aug; 34(8):725-30. PubMed ID: 8883474
[TBL] [Abstract][Full Text] [Related]
9. Mutagenic nitropyrenes in foods.
Ohnishi Y; Kinouchi T; Tsutsui H; Uejima M; Nishifuji K
Princess Takamatsu Symp; 1985; 16():107-18. PubMed ID: 3916189
[TBL] [Abstract][Full Text] [Related]
10. Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.
Berg I; Overvik E; Gustafsson JA
Food Chem Toxicol; 1990 Jun; 28(6):421-6. PubMed ID: 2210514
[TBL] [Abstract][Full Text] [Related]
11. Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.
Bjeldanes LF; Morris MM; Felton JS; Healy S; Stuermer D; Berry P; Timourian H; Hatch FT
Food Chem Toxicol; 1982 Aug; 20(4):365-9. PubMed ID: 6751954
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
Peters U; Sinha R; Bell DA; Rothman N; Grant DJ; Watson MA; Kulldorff M; Brooks LR; Warren SH; DeMarini DM
Environ Mol Mutagen; 2004; 43(1):53-74. PubMed ID: 14743346
[TBL] [Abstract][Full Text] [Related]
14. Occurrence of mutagens in canned foods.
Krone CA; Iwaoka WT
Mutat Res; 1984; 141(3-4):131-4. PubMed ID: 6392876
[TBL] [Abstract][Full Text] [Related]
15. Formation of mutagens in cooked foods. II. Foods with high starch content.
Spingarn NE; Slocum LA; Weisburger JH
Cancer Lett; 1980 Mar; 9(1):7-12. PubMed ID: 6989489
[TBL] [Abstract][Full Text] [Related]
16. Mutagenic factors in cooked foods.
Sugimura T; Nagao M
CRC Crit Rev Toxicol; 1979 Aug; 6(3):189-209. PubMed ID: 389565
[TBL] [Abstract][Full Text] [Related]
17. [Dietary mutagenicity and stomach cancer epidemiology].
Kamiyama S; Michioka O; Shimada A; Miura K
Gan No Rinsho; 1986 May; 32(6):699-706. PubMed ID: 3747144
[TBL] [Abstract][Full Text] [Related]
18. Mutagen formation during the cooking of fish.
Krone CA; Iwaoka WT
Cancer Lett; 1981 Oct; 14(1):93-9. PubMed ID: 7028249
[TBL] [Abstract][Full Text] [Related]
19. Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties.
Spingarn NE; Garvie-Gould C; Vuolo LL; Weisburger JH
Cancer Lett; 1981 Mar; 12(1-2):93-7. PubMed ID: 7273009
[TBL] [Abstract][Full Text] [Related]
20. Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species.
Vikse R; Joner PE
Acta Vet Scand; 1993; 34(4):363-70. PubMed ID: 8147288
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
