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Journal Abstract Search

133 related items for PubMed ID: 3169649

  • 1. 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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  • 2. Characterization of mutagenic fractions in beef extract and in cooked ground beef. Use of blue-cotton for efficient extraction.
    Hayatsu H, Matsui Y, Ohara Y, Oka T, Hayatsu T.
    Gan; 1983 Aug; 74(4):472-82. PubMed ID: 6628901
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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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  • 5. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
    Knize MG, Dolbeare FA, Carroll KL, Moore DH, Felton JS.
    Food Chem Toxicol; 1994 Jul; 32(7):595-603. PubMed ID: 8045472
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  • 9. 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
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  • 10. 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
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  • 11. An assay for 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline and 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline in fried beef using capillary column gas chromatography electron capture negative ion chemical ionization mass spectrometry.
    Murray S, Gooderham NJ, Boobis AR, Davies DS.
    Biomed Environ Mass Spectrom; 1988 Oct; 16(1-12):221-4. PubMed ID: 3242674
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  • 12. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
    Wakabayashi K, Kim IS, Kurosaka R, Yamaizumi Z, Ushiyama H, Takahashi M, Koyota S, Tada A, Nukaya H, Goto S.
    Princess Takamatsu Symp; 1995 Oct; 23():39-49. PubMed ID: 8844794
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  • 15. Isolation and identification of a new mutagen, 2-amino-4-hydroxy-methyl-3,8-dimethylimidazo[4,5-f]quinoxaline (4-CH2OH-8-MeIQx), from beef extract.
    Kim IS, Wakabayashi K, Kurosaka R, Yamaizumi Z, Jinno F, Koyota S, Tada A, Nukaya H, Takahashi M, Sugimura T.
    Carcinogenesis; 1994 Jan; 15(1):21-6. PubMed ID: 8293543
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  • 16. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA.
    Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
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  • 17. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.
    Knize MG, Salmon CP, Hopmans EC, Felton JS.
    J Chromatogr A; 1997 Feb 28; 763(1-2):179-85. PubMed ID: 9129321
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  • 18. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
    Lynch AM, Knize MG, Boobis AR, Gooderham NJ, Davies DS, Murray S.
    Cancer Res; 1992 Nov 15; 52(22):6216-23. PubMed ID: 1423264
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  • 19. 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 15; 62():653-60. PubMed ID: 24120899
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  • 20. Isolation and characterization of new mutagens from fried ground beef.
    Felton JS, Knize MG, Wood C, Wuebbles BJ, Healy SK, Stuermer DH, Bjeldanes LF, Kimble BJ, Hatch FT.
    Carcinogenesis; 1984 Jan 15; 5(1):95-102. PubMed ID: 6690092
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