These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

199 related items for PubMed ID: 6345306

  • 21. Mutagenicity of deep-frying fat, and evaluation of urine mutagenicity after consumption of fried potatoes.
    Hageman G, Hermans R, ten Hoor F, Kleinjans J.
    Food Chem Toxicol; 1990 Feb; 28(2):75-80. PubMed ID: 2341091
    [Abstract] [Full Text] [Related]

  • 22. Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard HW.
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643
    [Abstract] [Full Text] [Related]

  • 23. Volatile nitrosamines in microwave-cooked bacon.
    Osterdahl BG, Alriksson E.
    Food Addit Contam; 1990 Nov; 7(1):51-4. PubMed ID: 2307266
    [Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Dietary factors affecting the urinary mutagenicity assay system. I. Detection of mutagenic activity in human urine following a fried beef meal.
    Sousa J, Nath J, Tucker JD, Ong TM.
    Mutat Res; 1985 May; 149(3):365-74. PubMed ID: 3887148
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35. 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]

  • 36. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.
    Barrington PJ, Baker RS, Truswell AS, Bonin AM, Ryan AJ, Paulin AP.
    Food Chem Toxicol; 1990 Mar; 28(3):141-6. PubMed ID: 2344988
    [Abstract] [Full Text] [Related]

  • 37. Formation of bacterial mutagens from the reaction of chewing tobacco with nitrite.
    Whong WZ, Stewart JD, Ong T.
    Mutat Res; 1985 Dec; 158(3):105-10. PubMed ID: 3908922
    [Abstract] [Full Text] [Related]

  • 38. Mutagenicity of medicinal plant extracts in Salmonella/microsome assay.
    de Sá Ferreira IC, Ferrão Vargas VM.
    Phytother Res; 1999 Aug; 13(5):397-400. PubMed ID: 10441779
    [Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 10.