225 related articles for article (PubMed ID: 8225129)
1. 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]
2. Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions.
Tikkanen LM; Latva-Kala KJ; Heiniö RL
Food Chem Toxicol; 1996 Aug; 34(8):725-30. PubMed ID: 8883474
[TBL] [Abstract][Full Text] [Related]
3. Antibodies to the food mutagens, 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline: useful for immunoassay and immunoaffinity chromatography of biological samples.
Dragsted LO; Grivas S; Frandsen H; Larsen JC
Carcinogenesis; 1995 Nov; 16(11):2795-806. PubMed ID: 7586201
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
Lynch AM; Knize MG; Boobis AR; Gooderham NJ; Davies DS; Murray S
Cancer Res; 1992 Nov; 52(22):6216-23. PubMed ID: 1423264
[TBL] [Abstract][Full Text] [Related]
6. Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometry.
Murray S; Lynch AM; Knize MG; Gooderham MJ
J Chromatogr; 1993 Jul; 616(2):211-9. PubMed ID: 8376502
[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. 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]
9. 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]
10. 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]
11. 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]
12. Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.
Kikugawa K; Kato T
Mutat Res; 1987 Jul; 179(1):5-14. PubMed ID: 3299071
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. An assay for 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline and 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline in fried beef using capillary column gas chromatography electron capture negative ion chemical ionization mass spectrometry.
Murray S; Gooderham NJ; Boobis AR; Davies DS
Biomed Environ Mass Spectrom; 1988 Oct; 16(1-12):221-4. PubMed ID: 3242674
[TBL] [Abstract][Full Text] [Related]
16. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.
Gross GA; Turesky RJ; Fay LB; Stillwell WG; Skipper PL; Tannenbaum SR
Carcinogenesis; 1993 Nov; 14(11):2313-8. PubMed ID: 8242861
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.
Knize MG; Salmon CP; Felton JS
Mutat Res; 2003 Aug; 539(1-2):195-201. PubMed ID: 12948828
[TBL] [Abstract][Full Text] [Related]
20. Heterocyclic aromatic amines in human urine following a fried meat meal.
Reistad R; Rossland OJ; Latva-Kala KJ; Rasmussen T; Vikse R; Becher G; Alexander J
Food Chem Toxicol; 1997; 35(10-11):945-55. PubMed ID: 9463528
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]