(Q74745405)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9651045%20AND%20SRC:MED&resulttype=core&format=json

12 November 2019

title

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9651045%20AND%20SRC:MED&resulttype=core&format=json

12 November 2019

8

N Rothman

1 reference

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12 November 2019

author name string

R Sinha

1

1 reference

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12 November 2019

M G Knize

2

1 reference

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12 November 2019

C P Salmon

3

1 reference

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12 November 2019

E D Brown

4

1 reference

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12 November 2019

D Rhodes

5

1 reference

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12 November 2019

J S Felton

6

1 reference

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12 November 2019

O A Levander

7

1 reference

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12 November 2019

publication date

1 April 1998

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9651045%20AND%20SRC:MED&resulttype=core&format=json

Food and Chemical Toxicology

12 November 2019

published in

1 reference

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12 November 2019

volume

36

1 reference

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12 November 2019

page(s)

289-297

1 reference

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12 November 2019

issue

4

1 reference

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Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.

12 November 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

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7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

Heterocyclic amine content in fast-food meat products.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

Carcinogenicity in mice and rats of heterocyclic amines in cooked foods

1 reference

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7 January 2021

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

1 reference

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7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

Cooking procedures and food mutagens: a literature review

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

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%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2897%2900159-2

7 January 2021

10.1016/S0278-6915(97)00159-2

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9651045%20AND%20SRC:MED&resulttype=core&format=json

12 November 2019

1 reference