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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

356 related items for PubMed ID: 11752235

  • 1. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C, Lopez de Cerain A, Bello J.
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [Abstract] [Full Text] [Related]

  • 2. Influence of frying fat on mutagenic activity in lean pork meat.
    Nilsson L, Overvik E, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1986 Jan; 171(2-3):115-21. PubMed ID: 3528833
    [Abstract] [Full Text] [Related]

  • 3. Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay.
    Miller AJ, Buchanan RL.
    Food Chem Toxicol; 1983 Jun; 21(3):319-23. PubMed ID: 6345306
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR, Estévez M, Morcuende D, Cava R.
    J Agric Food Chem; 2004 Dec 15; 52(25):7637-43. PubMed ID: 15675815
    [Abstract] [Full Text] [Related]

  • 9. Mutagenicity of pan residues and gravy from fried meat.
    Overvik E, Nilsson L, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1987 Feb 15; 187(2):47-53. PubMed ID: 3543667
    [Abstract] [Full Text] [Related]

  • 10. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E, Oz F.
    J Sci Food Agric; 2019 Mar 15; 99(4):1509-1518. PubMed ID: 30141529
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Mutagenicity of fumes from fried chicken legs.
    Chen YC, Chiu CP, Chen BH.
    J Food Prot; 2003 Jul 15; 66(7):1269-76. PubMed ID: 12870763
    [Abstract] [Full Text] [Related]

  • 13. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
    Quiles JL, Huertas JR, Battino M, Ramírez-Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Mañas M.
    Br J Nutr; 2002 Jul 15; 88(1):57-65. PubMed ID: 12117428
    [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 Jul 15; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No 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 15; 187(5):451-6. PubMed ID: 3206943
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 23(12):1035-40. PubMed ID: 4076933
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 88(1):33-44. PubMed ID: 7010146
    [Abstract] [Full Text] [Related]

  • 19. Effects of temperature and time on mutagen formation in pan-fried hamburger.
    Pariza MW, Ashoor SH, Chu FS, Lund DB.
    Cancer Lett; 1979 Jul 15; 7(2-3):63-9. PubMed ID: 476611
    [Abstract] [Full Text] [Related]

  • 20. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A, Jabeur H, Aladedunye F, Rebai A, Matthäus B, Bouaziz M.
    J Agric Food Chem; 2014 Oct 22; 62(42):10357-67. PubMed ID: 25264922
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.