(Q53434616)

14 May 2018

title

Dietary nitrosamines, heterocyclic amines, and risk of gastric cancer: a case-control study in Uruguay. (English)

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14 May 2018

0 references

2

Boffetta P

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14 May 2018

De Stefani E

1

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14 May 2018

Mendilaharsu M

series ordinal

3

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14 May 2018

Carzoglio J

series ordinal

4

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14 May 2018

Deneo-Pellegrini H

series ordinal

5

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14 May 2018

publication date

1 January 1998

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14 May 2018

published in

Nutrition and Cancer

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14 May 2018

volume

30

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14 May 2018

issue

2

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14 May 2018

page(s)

158-162

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14 May 2018

A case-control study of gastric cancer and diet in Italy

cites work

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Unexpected mutagen in fish.

21 January 2018

1 reference

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Gastric carcinogenesis: 2-chloro-4-methylthiobutanoic acid, a novel mutagen in salted, pickled Sanma hiraki fish, or similarly treated methionine.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Case-control study on influence of methionine, nitrite, and salt on gastric carcinogenesis in northern Italy.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Carcinogenicities of heterocyclic amines in cooked food

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Isolation and characterization of new mutagens from fried ground beef

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Purification of the food-borne carcinogens 2-amino-3-methylimidazo [4,5-f]quinoline and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in heated meat products by immunoaffinity chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Assessment of the human exposure to heterocyclic amines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F01635589809514656

10.1080/01635589809514656

21 January 2018

Identifiers

DOI

1 reference

14 May 2018

1 reference

14 May 2018