Past, present, and future of mutagens in cooked foods
Sugimura-T
p. 5
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Chemistry of mutagens and carcinogens in broiled food
Nishimura-S
p. 11
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Identification of the mutagens in cooked beef
Felton-JS; Knize-MG; Shen-NH; Andresen-BD; Bjeldanes-LF; Hatch-FT
p. 17
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Modulation of carcinogenesis by dietary factors
Pariza-MW; Hargraves-WA; Benjamin-H; Christou-M; Jefcoate-CR; Storkson-J;
Albright-K; Kraus-D; Sharp-P; Boissonneault-GA; et-al
p. 25
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Use of blue cotton for detection of mutagenicity in human feces
excreted after ingestion of cooked meat
Hayatsu-H; Hayatsu-T; Wataya-Y
p. 31
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Analysis of mutagens from cooked foods by directly combined liquid
chromatography-mass spectrometry
Edmonds-CG; Sethi-SK; Yamaizumi-Z; Kasai-H; Nishimura-S; McCloskey-JA
p. 35
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Synthesis and radiolabeling of heterocyclic food mutagens
Rapoport-H; Waterhouse AL; Thompson-CM; O'Connell-JF
p. 41
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Browning reaction systems as sources of mutagens and antimutagens
Powrie-WD; Wu-CH; Molund-VP
p. 47
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Formation of mutagens by heating foods and model systems
Yoshida-D; Matsumoto-T; Okamoto-H; Mizusaki-S; Kushi A; Fukuhara-Y
p. 55
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Mutagen formation in a model beef supernatant fraction. IV. Properties
of the system
Taylor-RT; Fultz-E; Knize-M
p. 59
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Mutagen formation during commercial processing of foods
Krone-CA; Yeh-SM; Iwaoka-WT
p. 75
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Mutagens in coffee and other beverages
Nagao-M; Fujita-Y; Wakabayashi-K; Nukaya-H; Kosuge-T; Sugimura-T
p. 89
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A current genotoxicity database for heterocyclic thermic food mutagens.
I. Genetically relevant endpoints
Hatch-FT
p. 93
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Metabolic aspects of pyrolysis mutagens in food
Sato-S; Negishi-C; Umemoto A; Sugimura-T
p. 105
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Hydroxylation of guanine in nucleosides and DNA at the C-8 position
by heated glucose and oxygen radical-forming agents
Kasai-H; Nishimura-S
p. 111
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Mutagenic activities of heterocyclic amines in Chinese hamster lung
cells in culture
Terada-M; Nagao-M; Nakayasu-M; Sakamoto-H; Nakasato-F; Sugimura-T
p. 117
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Genotoxicity, carcinogenicity, and mode of action of the fried food
mutagen 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)
Weisburger-JH; Barnes-WS; Lovelette-CA; Tong-C; Tanaka-T; Williams-GM
p. 121
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Carcinogenicity in mice and rats of heterocyclic amines in cooked
foods
Ohgaki-H; Hasegawa-H; Kato-T; Suenaga-M; Ubukata-M; Sato-S; Takayama-S;
Sugimura-T
p. 129
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Chemical constituents of peppers (Piper spp.) and application to
food preservation: naturally occurring antioxidative compounds
Nakatani-N; Inatani-R; Ohta-H; Nishioka A
p. 135
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Epidemiologic studies on possible health effects of intake of pyrolyzates
of foods, with reference to mortality among Japanese Seventh-Day Adventists
Kuratsune-M; Ikeda-M; Hayashi-T
p. 143
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Urine mutagenicity as an indicator of exposure to dietary mutagens
formed during cooking of foods
Baker-RS; Darnton-Hill-I; Bonin AM; Arlauskas A; Braithwaite-C; Wootton-M;
Truswell AS
p. 147
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Future directions and research priorities for food mutagens
deSerres-FJ; Zeiger-E; Hatch-FT
p. 153
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Chronological supplement to the Carcinogenic Potency Database: standardized
results of animal bioassays published through December 1982 [published
erratum appears in 1993 Apr;100: 69-70]
Gold-LS; de-Veciana-M; Backman-GM; Magaw-R; Lopipero-P; Smith-M; Blumenthal-M;
Levinson-R; Bernstein-L; Ames-BN
p. 161
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Chemical carcinogens: a review of the science and its associated
principles. U.S. Interagency Staff Group on Carcinogens
p. 201
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Hepatic effects of phthalate esters and related compounds--in vivo
and in vitro correlations
Lake-BG; Gray-TJ; Gangolli-SD
p. 283
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