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175 related items for PubMed ID: 26753243

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

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  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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 Aug; 171(2-3):115-21. PubMed ID: 3528833
    [Abstract] [Full Text] [Related]

  • 6. Mutagen formation during the cooking of fish.
    Krone CA, Iwaoka WT.
    Cancer Lett; 1981 Oct; 14(1):93-9. PubMed ID: 7028249
    [Abstract] [Full Text] [Related]

  • 7. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ, Wang GY, Xu XL, Zhou GH.
    Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Determination of polycyclic aromatic hydrocarbon content in heat-treated meat retailed in Egypt: Health risk assessment, benzo[a]pyrene induced mutagenicity and oxidative stress in human colon (CaCo-2) cells and protection using rosmarinic and ascorbic acids.
    Darwish WS, Chiba H, El-Ghareeb WR, Elhelaly AE, Hui SP.
    Food Chem; 2019 Aug 30; 290():114-124. PubMed ID: 31000027
    [Abstract] [Full Text] [Related]

  • 10. Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.
    Berg I, Overvik E, Gustafsson JA.
    Food Chem Toxicol; 1990 Jun 30; 28(6):421-6. PubMed ID: 2210514
    [Abstract] [Full Text] [Related]

  • 11. 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 30; 187(2):47-53. PubMed ID: 3543667
    [Abstract] [Full Text] [Related]

  • 12. Sources of mutagenicity in cooked Finnish foods.
    Tikkanen LM.
    Food Chem Toxicol; 1991 Feb 30; 29(2):87-92. PubMed ID: 2010145
    [Abstract] [Full Text] [Related]

  • 13. Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species.
    Vikse R, Joner PE.
    Acta Vet Scand; 1993 Feb 30; 34(4):363-70. PubMed ID: 8147288
    [Abstract] [Full Text] [Related]

  • 14. Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids.
    Laser Reuterswärd A, Skog K, Jägerstad M.
    Food Chem Toxicol; 1987 Oct 30; 25(10):755-62. PubMed ID: 3679022
    [Abstract] [Full Text] [Related]

  • 15. High mutagenic activity formed in pan-broiled pork.
    Overvik E, Nilsson L, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1984 Mar 30; 135(3):149-57. PubMed ID: 6369126
    [Abstract] [Full Text] [Related]

  • 16. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C, Lopez de Cerain A, Bello J.
    Mutagenesis; 2002 Jan 30; 17(1):63-6. PubMed ID: 11752235
    [Abstract] [Full Text] [Related]

  • 17. 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 30; 20(4):365-9. PubMed ID: 6751954
    [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 30; 88(1):33-44. PubMed ID: 7010146
    [Abstract] [Full Text] [Related]

  • 19. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat.
    Omojola AB, Ahmed SA, Attoh-Kotoku V, Wogar GS.
    J Sci Food Agric; 2015 Jan 30; 95(1):98-102. PubMed ID: 24723485
    [Abstract] [Full Text] [Related]

  • 20. 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 30; 23(12):1035-40. PubMed ID: 4076933
    [Abstract] [Full Text] [Related]

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