337 related articles for article (PubMed ID: 3714904)
1. Food-borne amines and amides as potential precursors of endogenous carcinogens.
Lin JK
Proc Natl Sci Counc Repub China B; 1986 Jan; 10(1):20-34. PubMed ID: 3714904
[TBL] [Abstract][Full Text] [Related]
2. Mutagenicities of nitrosated carboline derivatives.
Lin JK; Wu SS; Chen JT
Proc Natl Sci Counc Repub China B; 1986 Oct; 10(4):280-6. PubMed ID: 3550849
[TBL] [Abstract][Full Text] [Related]
3. Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer.
Lin JK; Chang HW; Lin-Shiau SY
Nutr Cancer; 1984; 6(3):148-59. PubMed ID: 6545574
[TBL] [Abstract][Full Text] [Related]
4. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.
Sugimura T; Wakabayashi K; Nakagama H; Nagao M
Cancer Sci; 2004 Apr; 95(4):290-9. PubMed ID: 15072585
[TBL] [Abstract][Full Text] [Related]
5. Carcinogenic, Mutagenic, and Comutagenic Aromatic Amines in Human Foods.
Sugimura T; Nagao M
Natl Cancer Inst Monogr; 1981 Dec; (58):27-33. PubMed ID: 7341982
[TBL] [Abstract][Full Text] [Related]
6. Carcinogenicity and mutagenicity of N-nitroso compounds.
Lijinsky W
Mol Toxicol; 1987; 1(1):107-19. PubMed ID: 3329700
[TBL] [Abstract][Full Text] [Related]
7. Alkylating activity in food products--especially sauerkraut and sour fermented dairy products--after incubation with nitrite under quasi-gastric conditions.
Groenen PJ; Busink E
Food Chem Toxicol; 1988 Mar; 26(3):215-25. PubMed ID: 3366423
[TBL] [Abstract][Full Text] [Related]
8. Model risk analysis of nitrosatable compounds in the diet as precursors of potential endogenous carcinogens.
Shephard SE; Schlatter C; Lutz WK
IARC Sci Publ; 1987; (84):328-32. PubMed ID: 3679396
[TBL] [Abstract][Full Text] [Related]
9. Mutagens and carcinogens produced by the reaction of environmental aromatic compounds with nitrite.
Wakabayashi K; Nagao M; Sugimura T
Cancer Surv; 1989; 8(2):385-99. PubMed ID: 2696586
[TBL] [Abstract][Full Text] [Related]
10. Assessment of the risk of formation of carcinogenic N-nitroso compounds from dietary precursors in the stomach.
Shephard SE; Schlatter C; Lutz WK
Food Chem Toxicol; 1987 Jan; 25(1):91-108. PubMed ID: 3817666
[TBL] [Abstract][Full Text] [Related]
11. The role of various food products in the formation of N-nitroso compounds under acidic conditions.
van Broekhoven LW; Jongen WM; Davies JA; van Boekel MA
IARC Sci Publ; 1987; (84):360-3. PubMed ID: 3679402
[TBL] [Abstract][Full Text] [Related]
12. [Role of food factors in the endogenous synthesis of carcinogenic N-nitroso compounds (a review of the literature)].
Rubenchik BL
Vopr Pitan; 1977; (3):68-75. PubMed ID: 883238
[No Abstract] [Full Text] [Related]
13. Nitrite, nitrosamines, and cancer.
Issenberg P
Fed Proc; 1976 May; 35(6):1322-6. PubMed ID: 4342
[TBL] [Abstract][Full Text] [Related]
14. Mutagens formed from beta-carbolines with aromatic amines.
Totsuka Y; Takamura-Enya T; Nishigaki R; Sugimura T; Wakabayashi K
J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):135-41. PubMed ID: 15036005
[TBL] [Abstract][Full Text] [Related]
15. Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?
Trafialek J; Kolanowski W
Int J Food Sci Nutr; 2014 Sep; 65(6):774-80. PubMed ID: 24828131
[TBL] [Abstract][Full Text] [Related]
16. Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process.
Sugimura T
Mutat Res; 1985; 150(1-2):33-41. PubMed ID: 3889618
[No Abstract] [Full Text] [Related]
17. Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food.
Felton JS; Knize MG
Mutat Res; 1991; 259(3-4):205-17. PubMed ID: 2017208
[TBL] [Abstract][Full Text] [Related]
18. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens.
Augustsson K; Lindblad J; Overvik E; Steineck G
Food Addit Contam; 1999 May; 16(5):215-25. PubMed ID: 10560575
[TBL] [Abstract][Full Text] [Related]
19. N-nitroso compounds in two nitrosated food products in southwest Korea.
Seel DJ; Kawabata T; Nakamura M; Ishibashi T; Hamano M; Mashimo M; Shin SH; Sakamoto K; Jhee EC; Watanabe S
Food Chem Toxicol; 1994 Dec; 32(12):1117-23. PubMed ID: 7813983
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
