BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 4076933)

  • 1. Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef.
    Knize MG; Andresen BD; Healy SK; Shen NH; Lewis PR; Bjeldanes LF; Hatch FT; Felton JS
    Food Chem Toxicol; 1985 Dec; 23(12):1035-40. PubMed ID: 4076933
    [TBL] [Abstract][Full Text] [Related]  

  • 2. HPLC profiles of mutagens in lean ground pork fried at different temperatures.
    Nielsen PA; Vahl M; Gry J
    Z Lebensm Unters Forsch; 1988 Nov; 187(5):451-6. PubMed ID: 3206943
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 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. 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]  

  • 6. A comparison of mutagen production in fried ground chicken and beef: effect of supplemental creatine.
    Knize MG; Shen NH; Felton JS
    Mutagenesis; 1988 Nov; 3(6):503-8. PubMed ID: 3070290
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties.
    Dundar A; Sarıçoban C; Yılmaz MT
    Meat Sci; 2012 Jul; 91(3):325-33. PubMed ID: 22405910
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.
    Gross GA; Philippossian G; Aeschbacher HU
    Carcinogenesis; 1989 Jul; 10(7):1175-82. PubMed ID: 2661043
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Fecal mutagenicity arising from ingestion of fried ground beef in the human.
    Hayatsu H; Hayatsu T; Wataya Y; Mower HF
    Mutat Res; 1985 Aug; 143(4):207-11. PubMed ID: 4022023
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Influence of frying fat on mutagenic activity in lean pork meat.
    Nilsson L; Overvik E; Fredholm L; Levin O; Nord CE; Gustafsson JA
    Mutat Res; 1986; 171(2-3):115-21. PubMed ID: 3528833
    [TBL] [Abstract][Full Text] [Related]  

  • 20. An assay for 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline and 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline in fried beef using capillary column gas chromatography electron capture negative ion chemical ionization mass spectrometry.
    Murray S; Gooderham NJ; Boobis AR; Davies DS
    Biomed Environ Mass Spectrom; 1988 Oct; 16(1-12):221-4. PubMed ID: 3242674
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.