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]