BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

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]
    of 8.