(Q52042702)

20 April 2018

title

Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties. (English)

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20 April 2018

author name string

Tran NL

1

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20 April 2018

Salmon CP

2

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20 April 2018

Knize MG

3

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20 April 2018

Colvin ME

4

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20 April 2018

publication date

1 May 2002

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20 April 2018

Food and Chemical Toxicology

published in

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20 April 2018

volume

40

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20 April 2018

issue

5

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20 April 2018

page(s)

673-684

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20 April 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

Formation of Mutagens in Beef and Beef Extract During Cooking

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Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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7 January 2021

A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Formation of mutagenic activity from amino acids heated at cooking temperatures.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Proposed structures for an amino-dimethylimidazofuropyridine mutagen in cooked meats

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Heterocyclic amine content in fast-food meat products

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

The Virtual Cook: Modeling Heat Transfer in the Kitchen

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Carcinogenicity in mice of a mutagenic compound, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) from cooked foods

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef

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https://api.crossref.org/works/10.1016%2FS0278-6915%2801%2900126-0

7 January 2021

Cooking procedures and food mutagens: a literature review

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7 January 2021

10.1016/S0278-6915(01)00126-0

Identifiers

DOI

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20 April 2018

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20 April 2018