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Journal Abstract Search

246 related items for PubMed ID: 1379324

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Formation of 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline, a new mutagen, by heating a mixture of creatinine, glucose and glycine.
    Negishi C, Wakabayashi K, Tsuda M, Sato S, Sugimura T, Saitô H, Maeda M, Jägerstad M.
    Mutat Res; 1984 Aug; 140(2-3):55-9. PubMed ID: 6379441
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  • 3. 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
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  • 4. Formation of a new mutagenic DiMeIQx compound in a model system by heating creatinine, alanine and fructose.
    Grivas S, Nyhammar T, Olsson K, Jägerstad M.
    Mutat Res; 1985 Sep; 151(2):177-83. PubMed ID: 4033678
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  • 5. Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose.
    Jägerstad M, Olsson K, Grivas S, Negishi C, Wakabayashi K, Tsuda M, Sato S, Sugimura T.
    Mutat Res; 1984 May; 126(3):239-44. PubMed ID: 6717461
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  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Jul; 23():30-8. PubMed ID: 8844793
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  • 13. 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
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  • 14. Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system.
    Johansson M, Jägerstad M.
    Food Chem Toxicol; 1993 Dec; 31(12):971-9. PubMed ID: 8282281
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  • 15. 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
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  • 18. 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
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  • 19. Factors affecting the formation and yield of heterocyclic amines.
    Skog K, Johansson M, Jägerstad M.
    Princess Takamatsu Symp; 1995 Feb; 23():9-19. PubMed ID: 8844791
    [Abstract] [Full Text] [Related]

  • 20. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.
    Gross GA, Philippossian G, Aeschbacher HU.
    Carcinogenesis; 1989 Jul; 10(7):1175-82. PubMed ID: 2661043
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