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Journal Abstract Search

193 related items for PubMed ID: 8883474

  • 1. Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions.
    Tikkanen LM, Latva-Kala KJ, Heiniö RL.
    Food Chem Toxicol; 1996 Aug; 34(8):725-30. PubMed ID: 8883474
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  • 2. 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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  • 3. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
    Salmon CP, Knize MG, Felton JS.
    Food Chem Toxicol; 1997 May; 35(5):433-41. PubMed ID: 9216741
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  • 4. 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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  • 6. 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
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  • 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 Feb 28; 23():39-49. PubMed ID: 8844794
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  • 11. Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.
    Knize MG, Salmon CP, Felton JS.
    Mutat Res; 2003 Aug 05; 539(1-2):195-201. PubMed ID: 12948828
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  • 12. 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 05; 32(7):595-603. PubMed ID: 8045472
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  • 13. 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 05; 62():653-60. PubMed ID: 24120899
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  • 15. 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 05; 14(11):2313-8. PubMed ID: 8242861
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