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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

140 related items for PubMed ID: 3702982

  • 41.
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  • 42. Gas-liquid chromatographic analysis of amino acids in food samples.
    Nair BM.
    J Agric Food Chem; 1977; 25(3):614-20. PubMed ID: 858857
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  • 43. Quantitative determination of heterocyclic amines in food products.
    Gross GA, Fay L.
    Princess Takamatsu Symp; 1995; 23():20-9. PubMed ID: 8844792
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  • 44. [Characteristics of the nitrous substances in the meat of sharks and rays as a protein food raw material].
    Kizevetter IV, Nasedkina EA.
    Vopr Pitan; 1975; (1):36-40. PubMed ID: 1210184
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  • 45. [Toxicity of compounds formed during the pyrolysis of proteins].
    Moulé Y.
    Ann Nutr Aliment; 1980; 34(1):47-56. PubMed ID: 7191236
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  • 53. The chemistry of oxazoles and oxazolines in foods.
    Maga JA.
    Crit Rev Food Sci Nutr; 1981; 14(3):295-307. PubMed ID: 7018837
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  • 54. Nutritional and physiological consequences of the Maillard reaction.
    Adrian J.
    World Rev Nutr Diet; 1974; 19():71-122. PubMed ID: 4616472
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  • 55. Amadori- and N-nitroso-Amadori compounds and their pyrolysis products. Chemical, analytical and biological aspects.
    Röper H, Röper S, Meyer B.
    IARC Sci Publ; 1984; (57):101-11. PubMed ID: 6398292
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  • 56. [Improving cancer treatment, from the standpoint of basic cancer research].
    Takayama S.
    Gan To Kagaku Ryoho; 1987 May; 14(5 Pt 2):1367-71. PubMed ID: 3592686
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  • 57. Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.
    Lewandowska A, Przychodzeń W, Kusznierewicz B, Kołodziejski D, Namieśnik J, Bartoszek A.
    Food Chem; 2014 Aug 15; 157():105-10. PubMed ID: 24679758
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  • 58.
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  • 60. Isolation and structure studies of mutagenic principles in amino acid pyrolysates.
    Kosuge T, Tsuji K, Wakabayashi K, Okamoto T, Shudo K, Iitaka Y, Itai A, Sugimura T, Kawachi T, Nagao M, Yahagi T, Seino Y.
    Chem Pharm Bull (Tokyo); 1978 Feb 15; 26(2):611-9. PubMed ID: 639177
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