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Journal Abstract Search

127 related items for PubMed ID: 389415

  • 1. Formation of mutagens in cooked foods. I. Beef.
    Spingarn NE, Weisburger JH.
    Cancer Lett; 1979 Sep; 7(5):259-64. PubMed ID: 389415
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Mutagen production during pan-broiling compared with microwave irradiation of beef.
    Nader CJ, Spencer LK, Weller RA.
    Cancer Lett; 1981 Jul; 13(2):147-52. PubMed ID: 7030472
    [Abstract] [Full Text] [Related]

  • 4. Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.
    Wang YY, Vuolo LL, Spingarn NE, Weisburger JH.
    Cancer Lett; 1982 Jul; 16(2):179-89. PubMed ID: 6751520
    [Abstract] [Full Text] [Related]

  • 5. Formation of mutagens in cooked foods. II. Foods with high starch content.
    Spingarn NE, Slocum LA, Weisburger JH.
    Cancer Lett; 1980 Mar; 9(1):7-12. PubMed ID: 6989489
    [Abstract] [Full Text] [Related]

  • 6. Activation of mutagens in cooked ground beef by human-liver microsomes.
    Felton JS, Healy SK.
    Mutat Res; 1984 Mar; 140(2-3):61-5. PubMed ID: 6379442
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  • 8. Mutagenic Analysis as a Means of Detecting Carcinogens in Foods 1.
    Commoner B, Vithayathil A, Dolara P.
    J Food Prot; 1978 Dec; 41(12):996-1003. PubMed ID: 30795074
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  • 9. 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; 88(1):33-44. PubMed ID: 7010146
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  • 12. Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties.
    Spingarn NE, Garvie-Gould C, Vuolo LL, Weisburger JH.
    Cancer Lett; 1981 Mar; 12(1-2):93-7. PubMed ID: 7273009
    [Abstract] [Full Text] [Related]

  • 13. L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.
    Jones RC, Weisburger JH.
    Mutat Res; 1988 Nov; 206(3):343-9. PubMed ID: 3059180
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  • 15. Effects of temperature and time on mutagen formation in pan-fried hamburger.
    Pariza MW, Ashoor SH, Chu FS, Lund DB.
    Cancer Lett; 1979 Jul; 7(2-3):63-9. PubMed ID: 476611
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef.
    Barnes WS, Weisburger JH.
    Cancer Lett; 1984 Sep; 24(2):221-6. PubMed ID: 6434181
    [Abstract] [Full Text] [Related]

  • 18. Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay.
    Miller AJ, Buchanan RL.
    Food Chem Toxicol; 1983 Jun; 21(3):319-23. PubMed ID: 6345306
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Evaluation of hamburgers and hot dogs for the presence of mutagens.
    Stavric B, Matula TI, Klassen R, Downie RH.
    Food Chem Toxicol; 1995 Oct; 33(10):815-20. PubMed ID: 7590525
    [Abstract] [Full Text] [Related]

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