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Journal Abstract Search

304 related items for PubMed ID: 6751953

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. Airborne mutagens produced by frying beef, pork and a soy-based food.
    Thiébaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS.
    Food Chem Toxicol; 1995 Oct; 33(10):821-8. PubMed ID: 7590526
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 Jun; 16(2):179-89. PubMed ID: 6751520
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 10. A comparison of mutagen production in fried ground chicken and beef: effect of supplemental creatine.
    Knize MG, Shen NH, Felton JS.
    Mutagenesis; 1988 Nov; 3(6):503-8. PubMed ID: 3070290
    [Abstract] [Full Text] [Related]

  • 11. HPLC profiles of mutagens in lean ground pork fried at different temperatures.
    Nielsen PA, Vahl M, Gry J.
    Z Lebensm Unters Forsch; 1988 Nov; 187(5):451-6. PubMed ID: 3206943
    [Abstract] [Full Text] [Related]

  • 12. Influence of frying fat on mutagenic activity in lean pork meat.
    Nilsson L, Overvik E, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1986 Nov; 171(2-3):115-21. PubMed ID: 3528833
    [Abstract] [Full Text] [Related]

  • 13. Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.
    Berg I, Overvik E, Gustafsson JA.
    Food Chem Toxicol; 1990 Jun; 28(6):421-6. PubMed ID: 2210514
    [Abstract] [Full Text] [Related]

  • 14. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C, Lopez de Cerain A, Bello J.
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Mutagen formation in fried meat emulsion containing various amounts of creatine.
    Nes IF.
    Mutat Res; 1986 Nov; 175(3):145-8. PubMed ID: 3534558
    [Abstract] [Full Text] [Related]

  • 17. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Nov; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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]

  • 20. A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens.
    Augustsson K, Lindblad J, Overvik E, Steineck G.
    Food Addit Contam; 1999 May; 16(5):215-25. PubMed ID: 10560575
    [Abstract] [Full Text] [Related]

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