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Journal Abstract Search

146 related items for PubMed ID: 7590525

  • 1. Evaluation of hamburgers and hot dogs for the presence of mutagens.
    Stavric B, Matula TI, Klassen R, Downie RH.
    Food Chem Toxicol; 1995 Oct; 33(10):815-20. PubMed ID: 7590525
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  • 2. Mutagenic activity and heterocyclic amine content of the human diet.
    Knize MG, Dolbeare FA, Cunningham PL, Felton JS.
    Princess Takamatsu Symp; 1995 Oct; 23():30-8. PubMed ID: 8844793
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  • 7. Sources of mutagenicity in cooked Finnish foods.
    Tikkanen LM.
    Food Chem Toxicol; 1991 Feb; 29(2):87-92. PubMed ID: 2010145
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  • 9. 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
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  • 10. 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
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  • 11. 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; 33(7):545-51. PubMed ID: 7628789
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  • 12. 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 Jul; 43(1):53-74. PubMed ID: 14743346
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  • 13. [Improved microbiological assay of heterocyclic aromatic amines in cooked food].
    Wild D.
    Z Ernahrungswiss; 1995 Mar; 34(1):22-6. PubMed ID: 7785294
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  • 14. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.
    Knize MG, Salmon CP, Pais P, Felton JS.
    Adv Exp Med Biol; 1999 Mar; 459():179-93. PubMed ID: 10335376
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  • 15. 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; 31(10):717-21. PubMed ID: 8225129
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  • 16. Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada.
    Stavric B, Lau BP, Matula TI, Klassen R, Lewis D, Downie RH.
    Food Chem Toxicol; 1997 Feb; 35(2):199-206. PubMed ID: 9146732
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  • 17. Lack of mutagens in deep-fat-fried foods obtained at the retail level.
    Taylor SL, Berg CM, Shoptaugh NH, Scott VN.
    Food Chem Toxicol; 1982 Apr; 20(2):209-12. PubMed ID: 7200938
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  • 18. Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species.
    Vikse R, Joner PE.
    Acta Vet Scand; 1993 Apr; 34(4):363-70. PubMed ID: 8147288
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  • 19. 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
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  • 20. Mutagen formation during the cooking of fish.
    Krone CA, Iwaoka WT.
    Cancer Lett; 1981 Oct; 14(1):93-9. PubMed ID: 7028249
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