Literature DB >> 6826915

Effects of meat composition and cooking conditions on mutagen formation in fried ground beef.

L F Bjeldanes, M M Morris, H Timourian, F T Hatch.   

Abstract

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Year:  1983        PMID： 6826915     DOI： 10.1021/jf00115a005

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  7 in total

1.  Dietary consumption practices and cancer risk in African Americans in the rural South.

Authors:  Adelia Bovell-Benjamin; Norma Dawkins; Ralphenia Pace; James M Shikany
Journal:  J Health Care Poor Underserved       Date:  2010-08

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

Authors:  J E Muscat; E L Wynder
Journal:  Am J Public Health       Date:  1994-05       Impact factor: 9.308

3.  Effects of dietary factors and the NAT2 acetylator status on gastric cancer in Koreans.

Authors:  Yan Wei Zhang; Sang-Yong Eom; Yong-Dae Kim; Young-Jin Song; Hyo-Yung Yun; Joo-Seung Park; Sei-Jin Youn; Byung Sik Kim; Heon Kim; David W Hein
Journal:  Int J Cancer       Date:  2009-07-01       Impact factor: 7.396

Review 4.  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

5.  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

Review 6.  Red Meat and Colorectal Cancer.

Authors:  Nuri Faruk Aykan
Journal:  Oncol Rev       Date:  2015-12-28

7.  Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.

Authors:  R T Taylor; E Fultz; M Knize
Journal:  Environ Health Perspect       Date:  1986-08       Impact factor: 9.031
  7 in total

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