149 related articles for article (PubMed ID: 8132160)
1. 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]
2. 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]
3. Formation of mutagenic activity from amino acids heated at cooking temperatures.
Knize MG; Cunningham PL; Avila JR; Jones AL; Griffin EA; Felton JS
Food Chem Toxicol; 1994 Jan; 32(1):55-60. PubMed ID: 8132165
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Characterization of mutagenic activity in instant hot beverage powders.
Johansson MA; Knize MG; Jägerstad M; Felton JS
Environ Mol Mutagen; 1995; 25(2):154-61. PubMed ID: 7698108
[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. 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]
8. [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]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. HPLC profiles of mutagens in lean ground pork fried at different temperatures.
Nielsen PA; Vahl M; Gry J
Z Lebensm Unters Forsch; 1988 Nov; 187(5):451-6. PubMed ID: 3206943
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]