389 related articles for article (PubMed ID: 2591018)
1. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.
Overvik E; Kleman M; Berg I; Gustafsson JA
Carcinogenesis; 1989 Dec; 10(12):2293-301. PubMed ID: 2591018
[TBL] [Abstract][Full Text] [Related]
2. Isolation and identification of mutagens from a fried Norwegian meat product.
Becher G; Knize MG; Nes IF; Felton JS
Carcinogenesis; 1988 Feb; 9(2):247-53. PubMed ID: 3276407
[TBL] [Abstract][Full Text] [Related]
3. Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.
Felton JS; Fultz E; Dolbeare FA; Knize MG
Food Chem Toxicol; 1994 Oct; 32(10):897-903. PubMed ID: 7959444
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
Gibis M; Weiss J
J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
[TBL] [Abstract][Full Text] [Related]
6. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
Wakabayashi K; Kim IS; Kurosaka R; Yamaizumi Z; Ushiyama H; Takahashi M; Koyota S; Tada A; Nukaya H; Goto S
Princess Takamatsu Symp; 1995; 23():39-49. PubMed ID: 8844794
[TBL] [Abstract][Full Text] [Related]
7. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
Knize MG; Dolbeare FA; Carroll KL; Moore DH; Felton JS
Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.
Skog K; Augustsson K; Steineck G; Stenberg M; Jägerstad M
Food Chem Toxicol; 1997 Jun; 35(6):555-65. PubMed ID: 9225013
[TBL] [Abstract][Full Text] [Related]
10. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
Skog K; Steineck G; Augustsson K; Jägerstad M
Carcinogenesis; 1995 Apr; 16(4):861-7. PubMed ID: 7728968
[TBL] [Abstract][Full Text] [Related]
11. Formation of heterocyclic amines during cooking of duck meat.
Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
[TBL] [Abstract][Full Text] [Related]
12. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
Johansson MA; Fredholm L; Bjerne I; Jägerstad M
Food Chem Toxicol; 1995 Dec; 33(12):993-1004. PubMed ID: 8847005
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
Salmon CP; Knize MG; Felton JS
Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
[TBL] [Abstract][Full Text] [Related]
15. Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose.
Skog K; Knize MG; Felton JS; Jägerstad M
Mutat Res; 1992 Aug; 268(2):191-7. PubMed ID: 1379324
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Occurrence of heterocyclic amines in cooked meat products.
Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
[TBL] [Abstract][Full Text] [Related]
20. Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.
Sinha R; Kulldorff M; Chow WH; Denobile J; Rothman N
Cancer Epidemiol Biomarkers Prev; 2001 May; 10(5):559-62. PubMed ID: 11352869
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]