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Journal Abstract Search

145 related items for PubMed ID: 8132160

  • 1. Characterization of mutagenic activity in cooked-grain-food products.
    Knize MG, Cunningham PL, Griffin EA, Jones AL, Felton JS.
    Food Chem Toxicol; 1994 Jan; 32(1):15-21. PubMed ID: 8132160
    [Abstract] [Full Text] [Related]

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

  • 3. Formation of mutagenic activity from amino acids heated at cooking temperatures.
    Knize MG, Cunningham PL, Avila JR, Jones AL, Griffin EA, Felton JS.
    Food Chem Toxicol; 1994 Jan; 32(1):55-60. PubMed ID: 8132165
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Characterization of mutagenic activity in instant hot beverage powders.
    Johansson MA, Knize MG, Jägerstad M, Felton JS.
    Environ Mol Mutagen; 1995 Oct; 25(2):154-61. PubMed ID: 7698108
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. [Improved microbiological assay of heterocyclic aromatic amines in cooked food].
    Wild D.
    Z Ernahrungswiss; 1995 Mar 12; 34(1):22-6. PubMed ID: 7785294
    [Abstract] [Full Text] [Related]

  • 9. 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 Mar 12; 43(1):53-74. PubMed ID: 14743346
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Formation of mutagens in cooked foods. II. Foods with high starch content.
    Spingarn NE, Slocum LA, Weisburger JH.
    Cancer Lett; 1980 Mar 12; 9(1):7-12. PubMed ID: 6989489
    [Abstract] [Full Text] [Related]

  • 12. Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose.
    Skog K, Knize MG, Felton JS, Jägerstad M.
    Mutat Res; 1992 Aug 12; 268(2):191-7. PubMed ID: 1379324
    [Abstract] [Full Text] [Related]

  • 13. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.
    Overvik E, Kleman M, Berg I, Gustafsson JA.
    Carcinogenesis; 1989 Dec 12; 10(12):2293-301. PubMed ID: 2591018
    [Abstract] [Full Text] [Related]

  • 14. 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 Dec 12; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 15. 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]

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