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

168 related items for PubMed ID: 7506378

  • 1. Heterocyclic aromatic amine content of selected beef flavors.
    Jackson LS, Hargraves WA, Stroup WH, Diachenko GW.
    Mutat Res; 1994 Jan; 320(1-2):113-24. PubMed ID: 7506378
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.
    Felton JS, Fultz E, Dolbeare FA, Knize MG.
    Food Chem Toxicol; 1994 Oct; 32(10):897-903. PubMed ID: 7959444
    [Abstract] [Full Text] [Related]

  • 4. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
    Gibis M, Weiss J.
    J Food Sci; 2015 Nov; 80(11):C2430-9. PubMed ID: 26445401
    [Abstract] [Full Text] [Related]

  • 5. Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.
    Knize MG, Salmon CP, Mehta SS, Felton JS.
    Mutat Res; 1997 May 12; 376(1-2):129-34. PubMed ID: 9202748
    [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 12; 33(10):821-8. PubMed ID: 7590526
    [Abstract] [Full Text] [Related]

  • 7. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
    Knize MG, Dolbeare FA, Carroll KL, Moore DH, Felton JS.
    Food Chem Toxicol; 1994 Jul 12; 32(7):595-603. PubMed ID: 8045472
    [Abstract] [Full Text] [Related]

  • 8. Heterocyclic aromatic amines induce DNA strand breaks and cell transformation.
    Pfau W, Martin FL, Cole KJ, Venitt S, Phillips DH, Grover PL, Marquardt H.
    Carcinogenesis; 1999 Apr 12; 20(4):545-51. PubMed ID: 10223180
    [Abstract] [Full Text] [Related]

  • 9. Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction.
    Szterk A.
    Food Chem Toxicol; 2013 Dec 12; 62():653-60. PubMed ID: 24120899
    [Abstract] [Full Text] [Related]

  • 10. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Dec 12; 23():30-8. PubMed ID: 8844793
    [Abstract] [Full Text] [Related]

  • 11. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.
    Johansson MA, Jägerstad M.
    Carcinogenesis; 1994 Aug 12; 15(8):1511-8. PubMed ID: 8055627
    [Abstract] [Full Text] [Related]

  • 12. Mutagenic heterocyclic aromatic amines (HAAs) in 'processed food flavour' samples.
    Stavric B, Lau BP, Matula TI, Klassen R, Lewis D, Downie RH.
    Food Chem Toxicol; 1997 Feb 12; 35(2):185-97. PubMed ID: 9146731
    [Abstract] [Full Text] [Related]

  • 13. Identification of 2-amino-1,7-dimethylimidazo[4,5-g]quinoxaline: an abundant mutagenic heterocyclic aromatic amine formed in cooked beef.
    Turesky RJ, Goodenough AK, Ni W, McNaughton L, LeMaster DM, Holland RD, Wu RW, Felton JS.
    Chem Res Toxicol; 2007 Mar 12; 20(3):520-30. PubMed ID: 17316027
    [Abstract] [Full Text] [Related]

  • 14. Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods.
    Zhang XM, Wakabayashi K, Liu ZC, Sugimura T, Nagao M.
    Mutat Res; 1988 Sep 12; 201(1):181-8. PubMed ID: 3419446
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Heterocyclic amine content in fast-food meat products.
    Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, Cunningham PL, Felton JS.
    Food Chem Toxicol; 1995 Jul 12; 33(7):545-51. PubMed ID: 7628789
    [Abstract] [Full Text] [Related]

  • 17. Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.
    Turesky RJ, Bur H, Huynh-Ba T, Aeschbacher HU, Milon H.
    Food Chem Toxicol; 1988 Jun 12; 26(6):501-9. PubMed ID: 3169649
    [Abstract] [Full Text] [Related]

  • 18. Screening of heat-processed Finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.
    Tikkanen LM, Sauri TM, Latva-Kala KJ.
    Food Chem Toxicol; 1993 Oct 12; 31(10):717-21. PubMed ID: 8225129
    [Abstract] [Full Text] [Related]

  • 19. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP, Knize MG, Felton JS.
    Food Chem Toxicol; 1997 May 12; 35(5):433-41. PubMed ID: 9216741
    [Abstract] [Full Text] [Related]

  • 20. The synthesis and mutagenicity of the 3-ethyl analogues of the potent mutagens IQ, MeIQ, MeIQx and its 3,7-dimethyl isomer.
    Jägerstad M, Grivas S.
    Mutat Res; 1985 Nov 12; 144(3):131-6. PubMed ID: 3903482
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.