(Q55067926)

16 June 2018

review article

1 reference

title

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. (English)

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16 June 2018

author name string

Skog KI

series ordinal

1

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16 June 2018

Johansson MA

series ordinal

2

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16 June 2018

Jägerstad MI

series ordinal

3

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16 June 2018

publication date

1 September 1998

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16 June 2018

Food and Chemical Toxicology

published in

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16 June 2018

volume

36

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16 June 2018

issue

9-10

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16 June 2018

page(s)

879-896

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16 June 2018

Induction of hepatocellular carcinoma in nonhuman primates by the food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline

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

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Effects of plant-derived flavonoids and polyphenolic acids on the activity of mutagens from cooked food.

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Counteraction of the genotoxicity of some cooked-food mutagens by biogenic amines.

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

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7 January 2021

Assessment of the human exposure to heterocyclic amines

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7 January 2021

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

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7 January 2021

Isolation and identification of mutagens from a fried Norwegian meat product.

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7 January 2021

Transfer of the food mutagen PhIP to foetuses and newborn mice following maternal exposure

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7 January 2021

Formation of Mutagens in Beef and Beef Extract During Cooking

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7 January 2021

Metabolism of the food-derived carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by lactating Fischer 344 rats and their nursing pups.

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7 January 2021

Genotoxic potential of beta-carbolines: a review.

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7 January 2021

The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today

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7 January 2021

Comparative carcinogenicity of the food pyrolysis product, 2-amino-5-phenylpyridine, and the known human carcinogen, 4-aminobiphenyl, in the neonatal B6C3F1 mouse.

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7 January 2021

Modifying actions of solvent extracts from fruit and vegetable residues on 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQx) induced mutagenesis in Salmonella typhimurium TA 98.

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7 January 2021

Food-borne heterocyclic amines. Chemistry, formation, occurrence and biological activities. A literature review

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7 January 2021

Determination of heterocyclic aromatic amines in food products: automation of the sample preparation method prior to HPLC and HPLC-MS quantification.

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7 January 2021

Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.

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7 January 2021

Identification of the mutagens in cooked beef

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7 January 2021

Isolation and characterization of new mutagens from fried ground beef

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7 January 2021

Health risks of heterocyclic amines

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7 January 2021

Determination of heterocyclic amines by pneumatically assisted electrospray liquid chromatography-mass spectrometry

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7 January 2021

Isolation by solid-phase extraction and liquid chromatographic determination of mutagenic amines in beef extracts

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Excretion of food-derived heterocyclic amine carcinogens into breast milk of lactating rats and formation of DNA adducts in the newborn.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of a new mutagenic DiMeIQx compound in a model system by heating creatinine, alanine and fructose

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Inhibitory effect of the ether extract of human feces on activities of mutagens: inhibition by oleic and linoleic acids

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Heterocyclic aromatic amine content of selected beef flavors.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Dose-dependent milk transfer and tissue distribution of the food mutagen PhIP in rats and their suckling pups.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

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

Characterization of mutagenic activity in instant hot beverage powders

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7 January 2021

Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system.

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7 January 2021

Inhibition of aminoimidazoquinoxaline-type and aminoimidazol-4-one-type mutagen formation in liquid reflux models by L-tryptophan and other selected indoles

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7 January 2021

Methods for the determination of mutagenic heterocyclic amines and their applications in environmental analysis

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7 January 2021

Formation of the mutagenic/carcinogenic imidazoquinoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants

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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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7 January 2021

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

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7 January 2021

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

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7 January 2021

Characterization of mutagenic activity in cooked-grain-food products.

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7 January 2021

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

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7 January 2021

The identification of a new heterocyclic amine mutagen from a heated mixture of creatine, glutamic acid and glucose

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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%2898%2900061-1

7 January 2021

Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Heterocyclic amine content in fast-food meat products.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Detection of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in broiled beef

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

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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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Clastogenicity of methapyrilene hydrochloride in cultured Chinese hamster cells

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Characterization of the mutagen 2-amino-3-methylimidazo[4,5-f]quinoline prepared from a 2-methylpyridine/creatinine/acetylformaldehyde model system.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Nucleic acids induce the formation of a carcinogen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Detection of the carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in beer and wine

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Detection of a carcinogen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), in cigarette smoke condensate.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of mutagens during the frying of Hawaiian fish: correlation with creatine and creatinine content

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometr

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Mutagenicities of smoke condensates and the charred surface of fish and meat

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline, a new mutagen, by heating a mixture of creatinine, glucose and glycine

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

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.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Carcinogenicities of heterocyclic amines in cooked food

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Liquid chromatography-atmospheric-pressure chemical ionization mass spectrometry as a routine method for the analysis of mutagenic amines in beef extracts

1 reference

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7 January 2021

Liquid chromatography–electrospray mass spectrometry with in-source fragmentation for the identification and quantification of fourteen mutagenic amines in beef extracts

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Mechanism(s) involved in meat mutagen formation and inhibition

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Electron-spin resonance study of mainstream and sidestream cigarette smoke: nature of the free radicals in gas-phase smoke and in cigarette tar

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Heterocyclic aromatic amines in human urine following a fried meat meal.

1 reference

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7 January 2021

Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography-electrospray tandem mass spectrometry

1 reference

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7 January 2021

Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat.

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7 January 2021

Heterocyclic amines: occurrence and prevention in cooked food

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7 January 2021

Free Radical Formation from Secondary Amines in the Maillard Reaction

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of a mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in cooked beef, by heating a mixture containing creatinine, phenylalanine and glucose

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Cooking procedures and food mutagens: a literature review

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Analysis of commercial bouillons for trace levels of mutagens.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Overview of carcinogenic heterocyclic amines

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Airborne mutagens produced by frying beef, pork and a soy-based food.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

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.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Presence of carcinogenic heterocyclic amines in urine of healthy volunteers eating normal diet, but not of inpatients receiving parenteral alimentation.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Reversible binding of the cooked food mutagen MeIQx to lignin-enriched preparations from wheat bran

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Exposure to heterocyclic amines

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Presence of Cancer-producing Substances in Roasted Food

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https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Tumorigenicity of nitrated derivatives of pyrene, benz[a]anthracene, chrysene and benzo[a]pyrene in the newborn mouse assay

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

Species and sex differences in genotoxicity of heterocyclic amine pyrolysis and cooking products in the hepatocyte primary culture/DNA repair test using rat, mouse, and hamster hepatocytes

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2898%2900061-1

7 January 2021

10.1016/S0278-6915(98)00061-1

Identifiers

DOI

1 reference

16 June 2018

PubMed ID

9737435

1 reference

16 June 2018