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 *

242 related articles for article (PubMed ID: 7590526)

  • 1. 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]  

  • 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. 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]  

  • 4. 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]  

  • 5. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
    Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Formation of heterocyclic amines during cooking of duck meat.
    Liao GZ; Wang GY; Zhang YJ; Xu XL; Zhou GH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(11):1668-78. PubMed ID: 22838849
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.
    Skog K; Augustsson K; Steineck G; Stenberg M; Jägerstad M
    Food Chem Toxicol; 1997 Jun; 35(6):555-65. PubMed ID: 9225013
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
    Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
    Ni W; McNaughton L; LeMaster DM; Sinha R; Turesky RJ
    J Agric Food Chem; 2008 Jan; 56(1):68-78. PubMed ID: 18069786
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 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. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
    Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.