These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 3702982)

  • 1. [Mutagenic substances in amino acid and protein pyrolysates and in heat-treated food].
    Uhde WJ; Macholz R
    Nahrung; 1986; 30(1):59-73. PubMed ID: 3702982
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The formation and occurrence of amino acid pyrolysates and related mutagens in cooked foods.
    Massey RC; Dennis MJ
    Food Addit Contam; 1987; 4(1):27-36. PubMed ID: 3549378
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Protein pyrolysate products.
    Vuolo LL; Schuessler GJ
    Environ Mutagen; 1985; 7(4):577-98. PubMed ID: 3902465
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Genotoxicity testing of Maillard reaction products.
    Shibamoto T
    Prog Clin Biol Res; 1989; 304():359-76. PubMed ID: 2675034
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Inhibition of protein pyrolysate mutagenicity by retinol (vitamin A).
    Busk L; Ahlborg UG; Albanus L
    Food Chem Toxicol; 1982 Oct; 20(5):535-9. PubMed ID: 6754556
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Past, present, and future of mutagens in cooked foods.
    Sugimura T
    Environ Health Perspect; 1986 Aug; 67():5-10. PubMed ID: 3530738
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Pyrolysis products from amino acids and protein: highest mutagenicity requires cytochrome P1-450.
    Nebert DW; Bigelow SW; Okey AB; Yahagi T; Mori Y; Nagao M; Sugimura T
    Proc Natl Acad Sci U S A; 1979 Nov; 76(11):5929-33. PubMed ID: 293693
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mutagenicity screening of foods. II. Results with fruits and vegetables.
    Stoltz DR; Stavric B; Stapley R; Klassen R; Bendall R; Krewski D
    Environ Mutagen; 1984; 6(3):343-54. PubMed ID: 6376087
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Mutagens and carcinogens in foods.
    Furihata C; Matsushima T
    Annu Rev Nutr; 1986; 6():67-94. PubMed ID: 3524625
    [No Abstract]   [Full Text] [Related]  

  • 18. 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]  

  • 19. Thermospray liquid chromatographic-mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates.
    Milon H; Bur H; Turesky R
    J Chromatogr; 1987 May; 394(1):201-8. PubMed ID: 3597618
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.