BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 6989489)

  • 1. 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]  

  • 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. 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]  

  • 4. Characterization of mutagenic activity in cooked-grain-food products.
    Knize MG; Cunningham PL; Griffin EA; Jones AL; Felton JS
    Food Chem Toxicol; 1994 Jan; 32(1):15-21. PubMed ID: 8132160
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The formation and occurrence of amino acid pyrolysates and related mutagens in cooked foods.
    Massey RC; Dennis MJ
    Food Addit Contam; 1987; 4(1):27-36. PubMed ID: 3549378
    [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. 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]  

  • 8. 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]  

  • 9. Sources of mutagenicity in cooked Finnish foods.
    Tikkanen LM
    Food Chem Toxicol; 1991 Feb; 29(2):87-92. PubMed ID: 2010145
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mutagen formation in fried meat emulsion containing various amounts of creatine.
    Nes IF
    Mutat Res; 1986 Nov; 175(3):145-8. PubMed ID: 3534558
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Ames mutagenicity tests of products from a heated potato-starch system.
    Shibamoto T
    Food Chem Toxicol; 1984 Feb; 22(2):119-22. PubMed ID: 6365706
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Temperature and time effects on mutagen production in cooked lamb meat.
    Sflomos C; Papadopoulou R; Athanasiou K
    Mutagenesis; 1989 May; 4(3):228-9. PubMed ID: 2659940
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.
    Bjeldanes LF; Morris MM; Felton JS; Healy S; Stuermer D; Berry P; Timourian H; Hatch FT
    Food Chem Toxicol; 1982 Aug; 20(4):365-9. PubMed ID: 6751954
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Mutagenic factors in cooked foods.
    Sugimura T; Nagao M
    CRC Crit Rev Toxicol; 1979 Aug; 6(3):189-209. PubMed ID: 389565
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Mutagenicity screening of foods. II. Results with fruits and vegetables.
    Stoltz DR; Stavric B; Stapley R; Klassen R; Bendall R; Krewski D
    Environ Mutagen; 1984; 6(3):343-54. PubMed ID: 6376087
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.