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Journal Abstract Search

154 related items for PubMed ID: 2642749

  • 1. Purification of the food-borne carcinogens 2-amino-3-methylimidazo [4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography.
    Turesky RJ, Forster CM, Aeschbacher HU, Würzner HP, Skipper PL, Trudel LJ, Tannenbaum SR.
    Carcinogenesis; 1989 Jan; 10(1):151-6. PubMed ID: 2642749
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  • 3. Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.
    Turesky RJ, Bur H, Huynh-Ba T, Aeschbacher HU, Milon H.
    Food Chem Toxicol; 1988 Jun; 26(6):501-9. PubMed ID: 3169649
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  • 4. Quantification of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in beef extracts by liquid chromatography with electrochemical detection (LCEC).
    Takahashi M, Wakabayashi K, Nagao M, Yamamoto M, Masui T, Goto T, Kinae N, Tomita I, Sugimura T.
    Carcinogenesis; 1985 Aug; 6(8):1195-9. PubMed ID: 4017187
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  • 7. Immunoaffinity purification of dietary heterocyclic amine carcinogens.
    Vanderlaan M, Hwang M, Djanegara T.
    Environ Health Perspect; 1993 Mar; 99():285-7. PubMed ID: 8319645
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  • 13. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
    Gross GA.
    Carcinogenesis; 1990 Sep; 11(9):1597-603. PubMed ID: 2401050
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  • 15. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
    Szterk A.
    Food Chem Toxicol; 2013 Dec; 62():653-60. PubMed ID: 24120899
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  • 16. Detection of IQ-type mutagens in canned roasted eel.
    Lee H, Tsai SJ.
    Food Chem Toxicol; 1991 Aug; 29(8):517-22. PubMed ID: 1894217
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  • 17. Isolation and identification of mutagens from a fried Norwegian meat product.
    Becher G, Knize MG, Nes IF, Felton JS.
    Carcinogenesis; 1988 Feb; 9(2):247-53. PubMed ID: 3276407
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  • 20. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
    Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ.
    J Agric Food Chem; 2008 Jan 09; 56(1):68-78. PubMed ID: 18069786
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