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Journal Abstract Search

145 related items for PubMed ID: 3206943

  • 1. HPLC profiles of mutagens in lean ground pork fried at different temperatures.
    Nielsen PA, Vahl M, Gry J.
    Z Lebensm Unters Forsch; 1988 Nov; 187(5):451-6. PubMed ID: 3206943
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

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

  • 4. 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; 28(6):421-6. PubMed ID: 2210514
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

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

  • 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
    [Abstract] [Full Text] [Related]

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

  • 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
    [Abstract] [Full Text] [Related]

  • 10. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
    Peters U, Sinha R, Bell DA, Rothman N, Grant DJ, Watson MA, Kulldorff M, Brooks LR, Warren SH, DeMarini DM.
    Environ Mol Mutagen; 2004 Oct; 43(1):53-74. PubMed ID: 14743346
    [Abstract] [Full Text] [Related]

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  • 12. 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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  • 15. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens.
    Augustsson K, Lindblad J, Overvik E, Steineck G.
    Food Addit Contam; 1999 May; 16(5):215-25. PubMed ID: 10560575
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 18. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
    [Abstract] [Full Text] [Related]

  • 19. Identification of the mutagens in cooked beef.
    Felton JS, Knize MG, Shen NH, Andresen BD, Bjeldanes LF, Hatch FT.
    Environ Health Perspect; 1986 Aug; 67():17-24. PubMed ID: 3757953
    [Abstract] [Full Text] [Related]

  • 20. Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.
    Taylor RT, Fultz E, Knize M.
    Environ Health Perspect; 1986 Aug; 67():59-74. PubMed ID: 3757961
    [Abstract] [Full Text] [Related]

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