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 *

126 related articles for article (PubMed ID: 389415)

  • 1. Formation of mutagens in cooked foods. I. Beef.
    Spingarn NE; Weisburger JH
    Cancer Lett; 1979 Sep; 7(5):259-64. PubMed ID: 389415
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Mutagen production during pan-broiling compared with microwave irradiation of beef.
    Nader CJ; Spencer LK; Weller RA
    Cancer Lett; 1981 Jul; 13(2):147-52. PubMed ID: 7030472
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.
    Wang YY; Vuolo LL; Spingarn NE; Weisburger JH
    Cancer Lett; 1982; 16(2):179-89. PubMed ID: 6751520
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Activation of mutagens in cooked ground beef by human-liver microsomes.
    Felton JS; Healy SK
    Mutat Res; 1984; 140(2-3):61-5. PubMed ID: 6379442
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C; Lopez de Cerain A; Bello J
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mutagenic Analysis as a Means of Detecting Carcinogens in Foods
    Commoner B; Vithayathil A; Dolara P
    J Food Prot; 1978 Dec; 41(12):996-1003. PubMed ID: 30795074
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef.
    Felton JS; Healy S; Stuermer D; Berry C; Timourian H; Hatch FT
    Mutat Res; 1981 Jan; 88(1):33-44. PubMed ID: 7010146
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Formation of mutagens in beef and beef extract during cooking.
    Commoner B; Vithayathil AJ; Dolara P; Nair S; Madyastha P; Cuca GC
    Science; 1978 Sep; 201(4359):913-6. PubMed ID: 567374
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.
    Jones RC; Weisburger JH
    Mutat Res; 1988 Nov; 206(3):343-9. PubMed ID: 3059180
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef.
    Dolara P; Commoner B; Vithayathil A; Cuca G; Tuley E; Madyastha P; Nair S; Kriebel D
    Mutat Res; 1979 May; 60(3):231-7. PubMed ID: 384210
    [No Abstract]   [Full Text] [Related]  

  • 15. Effects of temperature and time on mutagen formation in pan-fried hamburger.
    Pariza MW; Ashoor SH; Chu FS; Lund DB
    Cancer Lett; 1979 Jul; 7(2-3):63-9. PubMed ID: 476611
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef.
    Barnes WS; Weisburger JH
    Cancer Lett; 1984 Sep; 24(2):221-6. PubMed ID: 6434181
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.
    Taylor RT; Fultz E; Knize M
    Environ Health Perspect; 1986 Aug; 67():59-74. PubMed ID: 3757961
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.