374 related articles for article (PubMed ID: 7959444)
61. 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]
62. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
Keşkekoğlu H; Uren A
Meat Sci; 2014 Apr; 96(4):1446-51. PubMed ID: 24398004
[TBL] [Abstract][Full Text] [Related]
63. Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose.
Skog K; Knize MG; Felton JS; Jägerstad M
Mutat Res; 1992 Aug; 268(2):191-7. PubMed ID: 1379324
[TBL] [Abstract][Full Text] [Related]
64. 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]
65. Binding of heterocyclic aromatic amines by lactic acid bacteria: results of a comprehensive screening trial.
Stidl R; Sontag G; Koller V; Knasmüller S
Mol Nutr Food Res; 2008 Mar; 52(3):322-9. PubMed ID: 18320573
[TBL] [Abstract][Full Text] [Related]
66. [Improved microbiological assay of heterocyclic aromatic amines in cooked food].
Wild D
Z Ernahrungswiss; 1995 Mar; 34(1):22-6. PubMed ID: 7785294
[TBL] [Abstract][Full Text] [Related]
67. Quantification of mutagenic/carcinogenic heterocyclic amines, MeIQx, Trp-P-1, Trp-P-2 and PhIP, contributing highly to genotoxicity of river water.
Ohe T
Mutat Res; 1997 Sep; 393(1-2):73-9. PubMed ID: 9357563
[TBL] [Abstract][Full Text] [Related]
68. Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans.
Sinha R; Rothman N; Brown ED; Mark SD; Hoover RN; Caporaso NE; Levander OA; Knize MG; Lang NP; Kadlubar FF
Cancer Res; 1994 Dec; 54(23):6154-9. PubMed ID: 7954461
[TBL] [Abstract][Full Text] [Related]
69. Shrimp as a substantial source of carcinogenic heterocyclic amines.
Khan MR; Azam M
Food Res Int; 2021 Feb; 140():109977. PubMed ID: 33648212
[TBL] [Abstract][Full Text] [Related]
70. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.
Gibis M; Weiss J
Food Chem; 2017 Aug; 229():828-836. PubMed ID: 28372250
[TBL] [Abstract][Full Text] [Related]
71. 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]
72. Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.
Zhou B; Zhao Y; Wang X; Fan D; Cheng K; Wang M
J Sci Food Agric; 2018 Mar; 98(5):1988-1994. PubMed ID: 28940200
[TBL] [Abstract][Full Text] [Related]
73. Enzymatic studies of the activation of heterocyclic food mutagens in man.
Boobis AR; Gooderham NJ; Rich KJ; Zhao K; Edwards RJ; Murray BP; Lynch AM; Murray S; Davies DS
Princess Takamatsu Symp; 1995; 23():134-44. PubMed ID: 8844804
[TBL] [Abstract][Full Text] [Related]
74. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
Liao GZ; Wang GY; Xu XL; Zhou GH
Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
[TBL] [Abstract][Full Text] [Related]
75. Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: a critical review.
Stavric B
Food Chem Toxicol; 1994 Oct; 32(10):977-94. PubMed ID: 7959450
[TBL] [Abstract][Full Text] [Related]
76. Screening for heterocyclic amines in chicken cooked in various ways.
Solyakov A; Skog K
Food Chem Toxicol; 2002 Aug; 40(8):1205-11. PubMed ID: 12067585
[TBL] [Abstract][Full Text] [Related]
77. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.
Li Y; He J; Quan W; He Z; Qin F; Tao G; Wang Z; Zeng M; Chen J
Food Chem; 2020 Oct; 326():127016. PubMed ID: 32428855
[TBL] [Abstract][Full Text] [Related]
78. Mutagenic activity of heterocyclic amines in cooked foods.
Felton JS; Knize MG; Dolbeare FA; Wu R
Environ Health Perspect; 1994 Oct; 102 Suppl 6(Suppl 6):201-4. PubMed ID: 7889848
[TBL] [Abstract][Full Text] [Related]
79. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products.
Gross GA; Grüter A
J Chromatogr; 1992 Feb; 592(1-2):271-8. PubMed ID: 1583097
[TBL] [Abstract][Full Text] [Related]
80. Metabolites of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) in human urine after consumption of charbroiled or fried beef.
Strickland PT; Qian Z; Friesen MD; Rothman N; Sinha R
Mutat Res; 2002 Sep; 506-507():163-73. PubMed ID: 12351156
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]