171 related articles for article (PubMed ID: 7506378)
1. Heterocyclic aromatic amine content of selected beef flavors.
Jackson LS; Hargraves WA; Stroup WH; Diachenko GW
Mutat Res; 1994 Jan; 320(1-2):113-24. PubMed ID: 7506378
[TBL] [Abstract][Full Text] [Related]
2. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
Wakabayashi K; Kim IS; Kurosaka R; Yamaizumi Z; Ushiyama H; Takahashi M; Koyota S; Tada A; Nukaya H; Goto S
Princess Takamatsu Symp; 1995; 23():39-49. PubMed ID: 8844794
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
Gibis M; Weiss J
J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
[TBL] [Abstract][Full Text] [Related]
5. Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.
Knize MG; Salmon CP; Mehta SS; Felton JS
Mutat Res; 1997 May; 376(1-2):129-34. PubMed ID: 9202748
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Heterocyclic aromatic amines induce DNA strand breaks and cell transformation.
Pfau W; Martin FL; Cole KJ; Venitt S; Phillips DH; Grover PL; Marquardt H
Carcinogenesis; 1999 Apr; 20(4):545-51. PubMed ID: 10223180
[TBL] [Abstract][Full Text] [Related]
9. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
Szterk A
Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
Johansson MA; Jägerstad M
Carcinogenesis; 1994 Aug; 15(8):1511-8. PubMed ID: 8055627
[TBL] [Abstract][Full Text] [Related]
12. Mutagenic heterocyclic aromatic amines (HAAs) in 'processed food flavour' samples.
Stavric B; Lau BP; Matula TI; Klassen R; Lewis D; Downie RH
Food Chem Toxicol; 1997 Feb; 35(2):185-97. PubMed ID: 9146731
[TBL] [Abstract][Full Text] [Related]
13. Identification of 2-amino-1,7-dimethylimidazo[4,5-g]quinoxaline: an abundant mutagenic heterocyclic aromatic amine formed in cooked beef.
Turesky RJ; Goodenough AK; Ni W; McNaughton L; LeMaster DM; Holland RD; Wu RW; Felton JS
Chem Res Toxicol; 2007 Mar; 20(3):520-30. PubMed ID: 17316027
[TBL] [Abstract][Full Text] [Related]
14. Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods.
Zhang XM; Wakabayashi K; Liu ZC; Sugimura T; Nagao M
Mutat Res; 1988 Sep; 201(1):181-8. PubMed ID: 3419446
[TBL] [Abstract][Full Text] [Related]
15. Formation and mitigation of heterocyclic aromatic amines in fried pork.
Zhang Y; Yu C; Mei J; Wang S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(9):1501-7. PubMed ID: 23862679
[TBL] [Abstract][Full Text] [Related]
16. Heterocyclic amine content in fast-food meat products.
Knize MG; Sinha R; Rothman N; Brown ED; Salmon CP; Levander OA; Cunningham PL; Felton JS
Food Chem Toxicol; 1995 Jul; 33(7):545-51. PubMed ID: 7628789
[TBL] [Abstract][Full Text] [Related]
17. Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.
Turesky RJ; Bur H; Huynh-Ba T; Aeschbacher HU; Milon H
Food Chem Toxicol; 1988 Jun; 26(6):501-9. PubMed ID: 3169649
[TBL] [Abstract][Full Text] [Related]
18. Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.
Tikkanen LM; Sauri TM; Latva-Kala KJ
Food Chem Toxicol; 1993 Oct; 31(10):717-21. PubMed ID: 8225129
[TBL] [Abstract][Full Text] [Related]
19. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
Salmon CP; Knize MG; Felton JS
Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
[TBL] [Abstract][Full Text] [Related]
20. The synthesis and mutagenicity of the 3-ethyl analogues of the potent mutagens IQ, MeIQ, MeIQx and its 3,7-dimethyl isomer.
Jägerstad M; Grivas S
Mutat Res; 1985 Nov; 144(3):131-6. PubMed ID: 3903482
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
