(Q50134467)

25 February 2018

title

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken. (English)

1 reference

25 February 2018

author name string

Salmon CP

series ordinal

1

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25 February 2018

Knize MG

series ordinal

2

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25 February 2018

Felton JS

series ordinal

3

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25 February 2018

publication date

1 May 1997

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25 February 2018

Food and Chemical Toxicology

published in

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25 February 2018

volume

35

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25 February 2018

issue

5

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25 February 2018

page(s)

433-441

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25 February 2018

Carcinogenicity of 2-Amino-3-methylimidazo[4,5-f]quinoline in Nonhuman Primates: Induction of Tumors in Three Macaques

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1 reference

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7 January 2021

Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test

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7 January 2021

Cancer potencies of heterocyclic amines found in cooked foods

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7 January 2021

Synthesis of a fluorescent derivatizing reagent, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and its application for the analysis of hydrolysate amino acids via high-performance liquid chromatography

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https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900020-3

7 January 2021

Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products

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7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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7 January 2021

Influence of amino acids on the formation of mutagenic/carcinogenic heterocydic amines in a model system

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7 January 2021

L-tryptophan inhibits formation of mutagens during cooking of meat and in laboratory models.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900020-3

7 January 2021

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900020-3

7 January 2021

Heterocyclic amine content in fast-food meat products

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7 January 2021

Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids.

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7 January 2021

Formation of PhIP in a mixture of creatinine, phenylalanine and sugar or aldehyde by aqueous heating

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7 January 2021

A microcomputer program for analyzing Ames test data

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7 January 2021

Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.

1 reference

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7 January 2021

Cooking procedures and food mutagens: a literature review

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7 January 2021

Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems.

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7 January 2021

Effects of glucose on the formation of PhIP in a model system.

1 reference

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7 January 2021

Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties

1 reference

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7 January 2021

10.1016/S0278-6915(97)00020-3

Identifiers

DOI

1 reference

25 February 2018

release_bp23rknmj5fsnjyfyp5n4mtuwu

Fatcat ID

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/bp23rknmj5fsnjyfyp5n4mtuwu

24 November 2022

mapped directly with Wikidata item

1 reference

25 February 2018