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Journal Abstract Search

177 related items for PubMed ID: 2210514

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  • 5. 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
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  • 6. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.
    Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
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  • 7. 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
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  • 8. Mutagen formation during the cooking of fish.
    Krone CA, Iwaoka WT.
    Cancer Lett; 1981 Oct; 14(1):93-9. PubMed ID: 7028249
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  • 9. Mutagen production during pan-broiling compared with microwave irradiation of beef.
    Nader CJ, Spencer LK, Weller RA.
    Cancer Lett; 1981 Jul; 13(2):147-52. PubMed ID: 7030472
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  • 10. Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C.
    Berg I, Overvik E, Nord CE, Gustafsson JA.
    Mutat Res; 1988 Jul; 207(3-4):199-204. PubMed ID: 3282162
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  • 12. 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; 23(12):1035-40. PubMed ID: 4076933
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  • 13. Sources of mutagenicity in cooked Finnish foods.
    Tikkanen LM.
    Food Chem Toxicol; 1991 Feb; 29(2):87-92. PubMed ID: 2010145
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  • 14. A comparison of mutagen production in fried ground chicken and beef: effect of supplemental creatine.
    Knize MG, Shen NH, Felton JS.
    Mutagenesis; 1988 Nov; 3(6):503-8. PubMed ID: 3070290
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  • 15. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.
    Barrington PJ, Baker RS, Truswell AS, Bonin AM, Ryan AJ, Paulin AP.
    Food Chem Toxicol; 1990 Mar; 28(3):141-6. PubMed ID: 2344988
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  • 16. Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.
    Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H, Hatch FT.
    Food Chem Toxicol; 1982 Aug; 20(4):365-9. PubMed ID: 6751954
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  • 17. 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
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  • 18. 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
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  • 19. Mutagenicity of modelled-heat-treated meat extracts: Mutagenicity assay, analysis and mechanism of mutagenesis.
    Darwish WS, Ikenaka Y, Nakayama S, Mizukawa H, Ishizuka M.
    Jpn J Vet Res; 2015 Nov; 63(4):173-82. PubMed ID: 26753243
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  • 20. 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
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