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Journal Abstract Search

140 related items for PubMed ID: 3702982

  • 1. [Mutagenic substances in amino acid and protein pyrolysates and in heat-treated food].
    Uhde WJ, Macholz R.
    Nahrung; 1986; 30(1):59-73. PubMed ID: 3702982
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  • 3. Mutagenic factors in cooked foods.
    Sugimura T, Nagao M.
    CRC Crit Rev Toxicol; 1979 Aug; 6(3):189-209. PubMed ID: 389565
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  • 6. 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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  • 8. Protein pyrolysate products.
    Vuolo LL, Schuessler GJ.
    Environ Mutagen; 1985 Feb; 7(4):577-98. PubMed ID: 3902465
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  • 10. 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
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  • 15. Mutagenicity screening of foods. II. Results with fruits and vegetables.
    Stoltz DR, Stavric B, Stapley R, Klassen R, Bendall R, Krewski D.
    Environ Mutagen; 1984 Dec; 6(3):343-54. PubMed ID: 6376087
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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 and carcinogens in foods.
    Furihata C, Matsushima T.
    Annu Rev Nutr; 1986 Aug; 6():67-94. PubMed ID: 3524625
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  • 18. Effects of meat composition and cooking conditions on the formation of mutagenic imidazoquinoxalines (MeIQx and its methyl derivatives).
    Jägerstad M, Reuterswärd AL, Grivas S, Olsson K, Negishi C, Sato S.
    Princess Takamatsu Symp; 1985 Aug; 16():87-96. PubMed ID: 3916207
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