Literature DB >> 384210

The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef.

P Dolara, B Commoner, A Vithayathil, G Cuca, E Tuley, P Madyastha, S Nair, D Kriebel.   

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Year:  1979        PMID： 384210     DOI： 10.1016/0027-5107(79)90013-7

Source DB:  PubMed          Journal:  Mutat Res        ISSN： 0027-5107            Impact factor:   2.433


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  5 in total

1.  Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species.

Authors:  R Vikse; P E Joner
Journal:  Acta Vet Scand       Date:  1993       Impact factor: 1.695

2.  Conformational changes induced in DNA by the in vitro reaction with the mutagenic amine: 3-N,N-acetoxyacetylamino-4,6-dimethyldipyrido (1,2-a: 3', 2'-d) imidazole.

Authors:  E Hébert; B Loukakou; G Saint-Ruf; M Leng
Journal:  Nucleic Acids Res       Date:  1984-11-26       Impact factor: 16.971

Review 3.  Mutagen formation during commercial processing of foods.

Authors:  C A Krone; S M Yeh; W T Iwaoka
Journal:  Environ Health Perspect       Date:  1986-08       Impact factor: 9.031

4.  Heterocyclic amines: occurrence and prevention in cooked food.

Authors:  S Robbana-Barnat; M Rabache; E Rialland; J Fradin
Journal:  Environ Health Perspect       Date:  1996-03       Impact factor: 9.031

5.  Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai.

Authors:  W-H Xu; Q Dai; Y-B Xiang; G-M Zhao; W Zheng; Y-T Gao; Z-X Ruan; J-R Cheng; X-O Shu
Journal:  Br J Cancer       Date:  2006-10-24       Impact factor: 7.640
  5 in total

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