(Q53433193)

14 May 2018

title

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. (English)

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14 May 2018

2

Rothman N

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14 May 2018

6

Swanson CA

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14 May 2018

author name string

Sinha R

1

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14 May 2018

Salmon CP

3

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14 May 2018

Knize MG

4

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14 May 2018

Brown ED

5

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14 May 2018

Rhodes D

7

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14 May 2018

Rossi S

8

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14 May 2018

Felton JS

9

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14 May 2018

Levander OA

10

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14 May 2018

publication date

1 April 1998

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14 May 2018

Food and Chemical Toxicology

published in

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14 May 2018

volume

36

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14 May 2018

issue

4

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14 May 2018

page(s)

279-287

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14 May 2018

Formation of heterocyclic amines during meat extract processing and cooking

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

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Induction of mammary tumors in female Sprague-Dawley rats by the food-derived carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and effect of dietary fat

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A prospective study of dietary fat and risk of prostate cancer

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Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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

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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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7 January 2021

Intake of fried meat and risk of cancer: A follow-up study in finland

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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

The consumption of well-done red meat and the risk of colorectal cancer

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7 January 2021

Carcinogenicity in mice and rats of heterocyclic amines in cooked foods

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Meat, fat and risk of breast cancer: a case-control study from Uruguay.

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Re: "Fried foods and the risk of colon cancer".

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7 January 2021

Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies.

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7 January 2021

Cooking procedures and food mutagens: a literature review

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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

The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures.

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7 January 2021

Role of fat and calcium in cancer causation by food mutagens, heterocyclic amines

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7 January 2021

Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women

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7 January 2021

10.1016/S0278-6915(97)00162-2

Identifiers

DOI

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14 May 2018

1 reference

14 May 2018