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Journal Abstract Search

149 related items for PubMed ID: 8376502

  • 1. Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometry.
    Murray S, Lynch AM, Knize MG, Gooderham MJ.
    J Chromatogr; 1993 Jul 02; 616(2):211-9. PubMed ID: 8376502
    [Abstract] [Full Text] [Related]

  • 2. Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.
    Lynch AM, Knize MG, Boobis AR, Gooderham NJ, Davies DS, Murray S.
    Cancer Res; 1992 Nov 15; 52(22):6216-23. PubMed ID: 1423264
    [Abstract] [Full Text] [Related]

  • 3. Antibodies to the food mutagens, 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline: useful for immunoassay and immunoaffinity chromatography of biological samples.
    Dragsted LO, Grivas S, Frandsen H, Larsen JC.
    Carcinogenesis; 1995 Nov 15; 16(11):2795-806. PubMed ID: 7586201
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 31(10):717-21. PubMed ID: 8225129
    [Abstract] [Full Text] [Related]

  • 5. Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry.
    Murray S, Gooderham NJ, Boobis AR, Davies DS.
    Carcinogenesis; 1988 Feb 15; 9(2):321-5. PubMed ID: 3338117
    [Abstract] [Full Text] [Related]

  • 6. An assay for 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline and 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline in fried beef using capillary column gas chromatography electron capture negative ion chemical ionization mass spectrometry.
    Murray S, Gooderham NJ, Boobis AR, Davies DS.
    Biomed Environ Mass Spectrom; 1988 Oct 15; 16(1-12):221-4. PubMed ID: 3242674
    [Abstract] [Full Text] [Related]

  • 7. A comprehensive approach to the profiling of the cooked meat carcinogens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, and their metabolites in human urine.
    Gu D, McNaughton L, Lemaster D, Lake BG, Gooderham NJ, Kadlubar FF, Turesky RJ.
    Chem Res Toxicol; 2010 Apr 19; 23(4):788-801. PubMed ID: 20192249
    [Abstract] [Full Text] [Related]

  • 8. 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 19; 15(8):1511-8. PubMed ID: 8055627
    [Abstract] [Full Text] [Related]

  • 9. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.
    Gross GA, Turesky RJ, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR.
    Carcinogenesis; 1993 Nov 19; 14(11):2313-8. PubMed ID: 8242861
    [Abstract] [Full Text] [Related]

  • 10. 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 19; 23():39-49. PubMed ID: 8844794
    [Abstract] [Full Text] [Related]

  • 11. Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
    Persson E, Sjöholm I, Skog K.
    J Agric Food Chem; 2003 Jul 16; 51(15):4472-7. PubMed ID: 12848528
    [Abstract] [Full Text] [Related]

  • 12. 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 16; 62():653-60. PubMed ID: 24120899
    [Abstract] [Full Text] [Related]

  • 13. Heterocyclic aromatic amines in human urine following a fried meat meal.
    Reistad R, Rossland OJ, Latva-Kala KJ, Rasmussen T, Vikse R, Becher G, Alexander J.
    Food Chem Toxicol; 1997 Dec 16; 35(10-11):945-55. PubMed ID: 9463528
    [Abstract] [Full Text] [Related]

  • 14. 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 16; 32(7):595-603. PubMed ID: 8045472
    [Abstract] [Full Text] [Related]

  • 15. Formation and mitigation of heterocyclic aromatic amines in fried pork.
    Zhang Y, Yu C, Mei J, Wang S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013 Jul 16; 30(9):1501-7. PubMed ID: 23862679
    [Abstract] [Full Text] [Related]

  • 16. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.
    Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ.
    J Agric Food Chem; 2008 Jan 09; 56(1):68-78. PubMed ID: 18069786
    [Abstract] [Full Text] [Related]

  • 17. Chemical methods for assessing systemic exposure to dietary heterocyclic amines in man.
    Davies DS, Gooderham NJ, Murray S, Lynch A, de la Torre R, Segura J, Boobis AR.
    Arch Toxicol Suppl; 1996 Jan 09; 18():251-8. PubMed ID: 8678801
    [Abstract] [Full Text] [Related]

  • 18. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.
    Skog K, Steineck G, Augustsson K, Jägerstad M.
    Carcinogenesis; 1995 Apr 09; 16(4):861-7. PubMed ID: 7728968
    [Abstract] [Full Text] [Related]

  • 19. Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.
    Knize MG, Salmon CP, Hopmans EC, Felton JS.
    J Chromatogr A; 1997 Feb 28; 763(1-2):179-85. PubMed ID: 9129321
    [Abstract] [Full Text] [Related]

  • 20. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS.
    Turesky RJ, Taylor J, Schnackenberg L, Freeman JP, Holland RD.
    J Agric Food Chem; 2005 Apr 20; 53(8):3248-58. PubMed ID: 15826085
    [Abstract] [Full Text] [Related]

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