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 *

145 related articles for article (PubMed ID: 6751520)

  • 1. 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]  

  • 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. Airborne mutagens produced by frying beef, pork and a soy-based food.
    ThiƩbaud 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 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. 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]  

  • 11. 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]  

  • 12. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
    Peters U; Sinha R; Bell DA; Rothman N; Grant DJ; Watson MA; Kulldorff M; Brooks LR; Warren SH; DeMarini DM
    Environ Mol Mutagen; 2004; 43(1):53-74. PubMed ID: 14743346
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dietary factors affecting the urinary mutagenicity assay system. I. Detection of mutagenic activity in human urine following a fried beef meal.
    Sousa J; Nath J; Tucker JD; Ong TM
    Mutat Res; 1985 May; 149(3):365-74. PubMed ID: 3887148
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Mutagenicity of cooked hamburger is controlled delicately by reducing sugar content in ground beef.
    Kato T; Michikoshi K; Minowa Y; Kikugawa K
    Mutat Res; 2000 Nov; 471(1-2):1-6. PubMed ID: 11080655
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Butylated hydroxyanisole, butylated hydroxytoluene and tert.-butylhydroquinone are not mutagenic in the Salmonella/microsome assay using new tester strains.
    Hageman GJ; Verhagen H; Kleinjans JC
    Mutat Res; 1988 Jul; 208(3-4):207-11. PubMed ID: 3041273
    [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. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.