(Q50135524)

25 February 2018

title

Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada. (English)

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25 February 2018

author name string

Stavric B

1

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25 February 2018

Lau BP

2

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25 February 2018

Matula TI

3

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25 February 2018

Klassen R

4

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25 February 2018

Lewis D

5

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25 February 2018

Downie RH

6

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25 February 2018

publication date

1 February 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

2

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25 February 2018

page(s)

199-206

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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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7 January 2021

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

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7 January 2021

Effect of cooking methods on the mutagenicity of food and on urinary mutagenicity of human consumers

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7 January 2021

Isolation and characterization of new mutagens from fried ground beef

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7 January 2021

Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.

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7 January 2021

Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm

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7 January 2021

Isolation and identification of a new mutagen, 2-amino-4-hydroxy-methyl-3,8-dimethylimidazo[4,5-f]quinoxaline (4-CH2OH-8-MeIQx), from beef extract.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2985391-4

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%2985391-4

7 January 2021

Heterocyclic amine content in fast-food meat products.

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7 January 2021

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

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7 January 2021

Revised methods for the Salmonella mutagenicity test

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7 January 2021

Structural determination of a new mutagenic heterocyclic amine, 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx), present in beef extract.

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7 January 2021

Carcinogenicities of heterocyclic amines in cooked food

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7 January 2021

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

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7 January 2021

Metabolism of the food-derived mutagen/carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in nonhuman primates.

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7 January 2021

Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: a critical review.

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7 January 2021

Analysis of commercial bouillons for trace levels of mutagens.

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7 January 2021

Evaluation of hamburgers and hot dogs for the presence of mutagens.

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7 January 2021

Mutagenic heterocyclic aromatic amines (HAAs) in 'processed food flavour' samples.

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7 January 2021

Multistep carcinogenesis: a 1992 perspective

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7 January 2021

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.

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7 January 2021

Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.

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7 January 2021

Mutagenic activity of three synthetic isomers of the food carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) in the Ames test.

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7 January 2021

Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.

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7 January 2021

10.1016/S0278-6915(97)85391-4

Identifiers

DOI

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25 February 2018

PubMed ID

9146732

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25 February 2018