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Journal Abstract Search

188 related items for PubMed ID: 7010146

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 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. 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]

  • 6. 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 Oct; 43(1):53-74. PubMed ID: 14743346
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Mutagens in cooked foods--metabolism and genetic toxicity.
    Felton JS, Bjeldanes LF, Hatch FT.
    Adv Exp Med Biol; 1984 Nov; 177():555-66. PubMed ID: 6496222
    [Abstract] [Full Text] [Related]

  • 9. Identification of new mutagenic heterocyclic amines and quantification of known heterocyclic amines.
    Wakabayashi K, Kim IS, Kurosaka R, Yamaizumi Z, Ushiyama H, Takahashi M, Koyota S, Tada A, Nukaya H, Goto S.
    Princess Takamatsu Symp; 1995 Nov; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

  • 12. Activation of mutagens in cooked ground beef by human-liver microsomes.
    Felton JS, Healy SK.
    Mutat Res; 1984 Jan; 140(2-3):61-5. PubMed ID: 6379442
    [Abstract] [Full Text] [Related]

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

  • 14. Temperature and time effects on mutagen production in cooked lamb meat.
    Sflomos C, Papadopoulou R, Athanasiou K.
    Mutagenesis; 1989 May; 4(3):228-9. PubMed ID: 2659940
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

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

  • 18. 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]

  • 19. Mutagens and modulator of mutagenesis in fried ground beef.
    Pariza MW, Loretz LJ, Storkson JM, Holland NC.
    Cancer Res; 1983 May; 43(5 Suppl):2444s-2446s. PubMed ID: 6831468
    [Abstract] [Full Text] [Related]

  • 20. 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]

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