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145 related items for PubMed ID: 6811131

  • 1. Detection of mutagenic activity in human urine following fried pork or bacon meals.
    Baker R, Arlauskas A, Bonin A, Angus D.
    Cancer Lett; 1982; 16(1):81-9. PubMed ID: 6811131
    [Abstract] [Full Text] [Related]

  • 2. Urinary mutagens in humans after fried pork and bacon meals.
    Dolara P, Caderni G, Salvadori M, Tringale L, Lodovici M.
    Cancer Lett; 1984 Apr; 22(3):275-80. PubMed ID: 6713368
    [Abstract] [Full Text] [Related]

  • 3. Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.
    Peters U, Sinha R, Bell DA, Rothman N, Grant DJ, Watson MA, Kulldorff M, Brooks LR, Warren SH, DeMarini DM.
    Environ Mol Mutagen; 2004 Apr; 43(1):53-74. PubMed ID: 14743346
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. Mutagenicity study of fried sausages in Salmonella, Drosophila and mammalian cells in vitro and in vivo.
    Gocke E, Eckhardt K, King MT, Wild D.
    Mutat Res; 1982 Jun; 101(4):293-304. PubMed ID: 6810162
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 Aug; 171(2-3):115-21. PubMed ID: 3528833
    [Abstract] [Full Text] [Related]

  • 10. Ingestion of parsley inhibits the mutagenicity of male human urine following consumption of fried salmon.
    Ohyama S, Kitamori S, Kawano H, Yamada T, Inamasu T, Ishizawa M, Ishinishi N.
    Mutat Res; 1987 Sep; 192(1):7-10. PubMed ID: 3309644
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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]

  • 13. Urine mutagenicity as an indicator of exposure to dietary mutagens formed during cooking of foods.
    Baker RS, Darnton-Hill I, Bonin AM, Arlauskas A, Braithwaite C, Wootton M, Truswell AS.
    Environ Health Perspect; 1986 Aug; 67():147-52. PubMed ID: 3757951
    [Abstract] [Full Text] [Related]

  • 14. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate.
    Pfau W, Rosenvold K, Young JF.
    Food Chem Toxicol; 2006 Dec; 44(12):2086-91. PubMed ID: 16973250
    [Abstract] [Full Text] [Related]

  • 15. Mutagenicity of pan residues and gravy from fried meat.
    Overvik E, Nilsson L, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1987 Feb; 187(2):47-53. PubMed ID: 3543667
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Urinary mutagenicity on TA98 and YG1024 Salmonella typhimurium strains after a hamburger meal: influence of GSTM1 and NAT2 genotypes.
    Gabbani G, Nardini B, Bordin A, Pavanello S, Janni L, Celotti L, Clonfero E.
    Mutagenesis; 1998 Mar; 13(2):187-91. PubMed ID: 9568593
    [Abstract] [Full Text] [Related]

  • 18. Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C.
    Berg I, Overvik E, Nord CE, Gustafsson JA.
    Mutat Res; 1988 Mar; 207(3-4):199-204. PubMed ID: 3282162
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. High mutagenic activity formed in pan-broiled pork.
    Overvik E, Nilsson L, Fredholm L, Levin O, Nord CE, Gustafsson JA.
    Mutat Res; 1984 Mar; 135(3):149-57. PubMed ID: 6369126
    [Abstract] [Full Text] [Related]

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