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Journal Abstract Search

138 related items for PubMed ID: 6717461

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  • 2. Formation of 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline, a new mutagen, by heating a mixture of creatinine, glucose and glycine.
    Negishi C, Wakabayashi K, Tsuda M, Sato S, Sugimura T, Saitô H, Maeda M, Jägerstad M.
    Mutat Res; 1984; 140(2-3):55-9. PubMed ID: 6379441
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  • 6. Formation of a mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in cooked beef, by heating a mixture containing creatinine, phenylalanine and glucose.
    Shioya M, Wakabayashi K, Sato S, Nagao M, Sugimura T.
    Mutat Res; 1987; 191(3-4):133-8. PubMed ID: 3627151
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  • 8. Isolation and identification of a new mutagen, 2-amino-4-hydroxy-methyl-3,8-dimethylimidazo[4,5-f]quinoxaline (4-CH2OH-8-MeIQx), from beef extract.
    Kim IS, Wakabayashi K, Kurosaka R, Yamaizumi Z, Jinno F, Koyota S, Tada A, Nukaya H, Takahashi M, Sugimura T.
    Carcinogenesis; 1994 Jan; 15(1):21-6. PubMed ID: 8293543
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  • 9. Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems.
    Dennis C, Karim F, Smith JS.
    J Food Sci; 2015 Feb; 80(2):T472-8. PubMed ID: 25597341
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  • 10. Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.
    Kikugawa K, Kato T.
    Mutat Res; 1987 Jul; 179(1):5-14. PubMed ID: 3299071
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  • 11. Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems.
    Skog K, Jägerstad M.
    Mutat Res; 1990 Jun; 230(2):263-72. PubMed ID: 2374562
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  • 12. 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
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  • 13. Mutagenic metabolites in urine and feces of rats fed with 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, a carcinogenic mutagen present in cooked meat.
    Hayatsu H, Kasai H, Yokoyama S, Miyazawa T, Yamaizumi Z, Sato S, Nishimura S, Arimoto S, Hayatsu T, Ohara Y.
    Cancer Res; 1987 Feb 01; 47(3):791-4. PubMed ID: 3542193
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  • 14. Effects of glucose on the formation of PhIP in a model system.
    Skog K, Jägerstad M.
    Carcinogenesis; 1991 Dec 01; 12(12):2297-300. PubMed ID: 1747930
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  • 15. Mechanism(s) involved in meat mutagen formation and inhibition.
    Pearson AM, Chen C, Gray JI, Aust SD.
    Free Radic Biol Med; 1992 Dec 01; 13(2):161-7. PubMed ID: 1516842
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  • 16. Formation and identification of carcinogenic heterocyclic aromatic amines in boiled pork juice.
    Lee H, Lin MY, Chan SC.
    Mutat Res; 1994 Jul 01; 308(1):77-88. PubMed ID: 7516488
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  • 17. Purification of the food-borne carcinogens 2-amino-3-methylimidazo [4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography.
    Turesky RJ, Forster CM, Aeschbacher HU, Würzner HP, Skipper PL, Trudel LJ, Tannenbaum SR.
    Carcinogenesis; 1989 Jan 01; 10(1):151-6. PubMed ID: 2642749
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  • 18. L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.
    Jones RC, Weisburger JH.
    Mutat Res; 1988 Nov 01; 206(3):343-9. PubMed ID: 3059180
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  • 19. Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system.
    Skog K, Jägerstad M.
    Carcinogenesis; 1993 Oct 01; 14(10):2027-31. PubMed ID: 8222049
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  • 20. Isolation and characterization of new mutagens from fried ground beef.
    Felton JS, Knize MG, Wood C, Wuebbles BJ, Healy SK, Stuermer DH, Bjeldanes LF, Kimble BJ, Hatch FT.
    Carcinogenesis; 1984 Jan 01; 5(1):95-102. PubMed ID: 6690092
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