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Results: 1-23 |
Results: 23
PHOTODIODE-ARRAY HPLC PEAK MATCHING FOR COMPLEX THERMALLY PROCESSED SAMPLES
Authors: PAIS P KNIZE MG
Citation: P. Pais et Mg. Knize, PHOTODIODE-ARRAY HPLC PEAK MATCHING FOR COMPLEX THERMALLY PROCESSED SAMPLES, LC GC, 16(4), 1998, pp. 378
HETEROCYCLIC AMINE CONTENT IN BEEF COOKED BY DIFFERENT METHODS TO VARYING DEGREES OF DONENESS AND GRAVY MADE FROM MEAT DRIPPINGS
Authors: SINHA R ROTHMAN N SALMON CP KNIZE MG BROWN ED SWANSON CA RHODES D ROSSI S FELTON JS LEVANDER OA
Citation: R. Sinha et al., HETEROCYCLIC AMINE CONTENT IN BEEF COOKED BY DIFFERENT METHODS TO VARYING DEGREES OF DONENESS AND GRAVY MADE FROM MEAT DRIPPINGS, Food and chemical toxicology, 36(4), 1998, pp. 279-287
HETEROCYCLIC AMINE CONTENT OF PORK PRODUCTS COOKED BY DIFFERENT METHODS AND TO VARYING DEGREES OF DONENESS
Authors: SINHA R KNIZE MG SALMON CP BROWN ED RHODES D FELTON JS LEVANDER OA ROTHMAN N
Citation: R. Sinha et al., HETEROCYCLIC AMINE CONTENT OF PORK PRODUCTS COOKED BY DIFFERENT METHODS AND TO VARYING DEGREES OF DONENESS, Food and chemical toxicology, 36(4), 1998, pp. 289-297
HETEROCYCLIC AMINE CONTENT IN RESTAURANT-COOKED HAMBURGERS, STEAKS, RIBS, AND CHICKEN
Authors: KNIZE MG SINHA R BROWN ED SALMON CP LEVANDER OA FELTON JS ROTHMAN N
Citation: Mg. Knize et al., HETEROCYCLIC AMINE CONTENT IN RESTAURANT-COOKED HAMBURGERS, STEAKS, RIBS, AND CHICKEN, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4648-4651
ANALYSIS OF FOODS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS BY SOLID-PHASE EXTRACTION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
Authors: KNIZE MG SALMON CP HOPMANS EC FELTON JS
Citation: Mg. Knize et al., ANALYSIS OF FOODS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS BY SOLID-PHASE EXTRACTION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of chromatography, 763(1-2), 1997, pp. 179-185
EFFECTS OF MARINATING ON HETEROCYCLIC AMINE CARCINOGEN FORMATION IN GRILLED CHICKEN
Authors: SALMON CP KNIZE MG FELTON JS
Citation: Cp. Salmon et al., EFFECTS OF MARINATING ON HETEROCYCLIC AMINE CARCINOGEN FORMATION IN GRILLED CHICKEN, Food and chemical toxicology, 35(5), 1997, pp. 433-441
HEALTH RISKS OF HETEROCYCLIC AMINES
Authors: FELTON JS MALFATTI MA KNIZE MG SALMON CP HOPMANS EC WU RW
Citation: Js. Felton et al., HEALTH RISKS OF HETEROCYCLIC AMINES, Mutation research, 376(1-2), 1997, pp. 37-41
ANALYSIS OF COOKED MUSCLE MEATS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS
Authors: KNIZE MG SALMON CP MEHTA SS FELTON JS
Citation: Mg. Knize et al., ANALYSIS OF COOKED MUSCLE MEATS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS, Mutation research, 376(1-2), 1997, pp. 129-134
STRUCTURE-MUTAGENICITY RELATIONSHIPS OF 4 AMINO-IMIDAZONAPHTHYRIDINESAND IMIDAZOQUINOLINES
Authors: VIKSE R HATCH FT WINTER NW KNIZE MG GRIVAS S FELTON JS
Citation: R. Vikse et al., STRUCTURE-MUTAGENICITY RELATIONSHIPS OF 4 AMINO-IMIDAZONAPHTHYRIDINESAND IMIDAZOQUINOLINES, Environmental and molecular mutagenesis, 26(1), 1995, pp. 79-85
CHARACTERIZATION OF MUTAGENIC ACTIVITY IN INSTANT HOT BEVERAGE POWDERS
Authors: JOHANSSON MAE KNIZE MG JAGERSTAD M FELTON JS
Citation: Mae. Johansson et al., CHARACTERIZATION OF MUTAGENIC ACTIVITY IN INSTANT HOT BEVERAGE POWDERS, Environmental and molecular mutagenesis, 25(2), 1995, pp. 154-161
HETEROCYCLIC AMINE CONTENT IN FAST-FOOD MEAT-PRODUCTS
Authors: KNIZE MG SINHA R ROTHMAN N BROWN ED SALMON CP LEVANDER OA CUNNINGHAM PL FELTON JS
Citation: Mg. Knize et al., HETEROCYCLIC AMINE CONTENT IN FAST-FOOD MEAT-PRODUCTS, Food and chemical toxicology, 33(7), 1995, pp. 545-551
AIRBORNE MUTAGENS PRODUCED BY FRYING BEEF, PORK AND A SOY-BASED FOOD
Authors: THIEBAUD HP KNIZE MG KUZMICKY PA HSIEH DP FELTON JS
Citation: Hp. Thiebaud et al., AIRBORNE MUTAGENS PRODUCED BY FRYING BEEF, PORK AND A SOY-BASED FOOD, Food and chemical toxicology, 33(10), 1995, pp. 821-828
CANCER RISK OF HETEROCYCLIC AMINES IN COOKED FOODS - AN ANALYSIS AND IMPLICATIONS FOR RESEARCH
Authors: LAYTON DW BOGEN KT KNIZE MG HATCH FT JOHNSON VM FELTON JS
Citation: Dw. Layton et al., CANCER RISK OF HETEROCYCLIC AMINES IN COOKED FOODS - AN ANALYSIS AND IMPLICATIONS FOR RESEARCH, Carcinogenesis, 16(1), 1995, pp. 39-52
HIGH-CONCENTRATIONS OF THE CARCINOGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO-[4,5-B]PYRIDINE (PHIP) OCCUR IN CHICKEN BUT ARE DEPENDENT ON THE COOKING METHOD
Authors: SINHA R ROTHMAN N BROWN ED SALMON CP KNIZE MG SWANSON CA ROSSI SC MARK SD LEVANDER OA FELTON JS
Citation: R. Sinha et al., HIGH-CONCENTRATIONS OF THE CARCINOGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO-[4,5-B]PYRIDINE (PHIP) OCCUR IN CHICKEN BUT ARE DEPENDENT ON THE COOKING METHOD, Cancer research, 55(20), 1995, pp. 4516-4519
EFFECT OF COOKING TIME AND TEMPERATURE ON THE HETEROCYCLIC AMINE CONTENT OF FRIED BEEF PATTIES
Authors: KNIZE MG DOLBEARE FA CARROLL KL MOORE DH FELTON JS
Citation: Mg. Knize et al., EFFECT OF COOKING TIME AND TEMPERATURE ON THE HETEROCYCLIC AMINE CONTENT OF FRIED BEEF PATTIES, Food and chemical toxicology, 32(7), 1994, pp. 595-603
EFFECT OF MICROWAVE PRETREATMENT ON HETEROCYCLIC AROMATIC AMINE MUTAGENS CARCINOGENS IN FRIED BEEF PATTIES/
Authors: FELTON JS FULTZ E DOLBEARE FA KNIZE MG
Citation: Js. Felton et al., EFFECT OF MICROWAVE PRETREATMENT ON HETEROCYCLIC AROMATIC AMINE MUTAGENS CARCINOGENS IN FRIED BEEF PATTIES/, Food and chemical toxicology, 32(10), 1994, pp. 897-903
CHARACTERIZATION OF MUTAGENIC ACTIVITY IN COOKED-GRAIN-FOOD PRODUCTS
Authors: KNIZE MG CUNNINGHAM PL GRIFFIN EA JONES AL FELTON JS
Citation: Mg. Knize et al., CHARACTERIZATION OF MUTAGENIC ACTIVITY IN COOKED-GRAIN-FOOD PRODUCTS, Food and chemical toxicology, 32(1), 1994, pp. 15-21
FORMATION OF MUTAGENIC ACTIVITY FROM AMINO-ACIDS HEATED AT COOKING TEMPERATURES
Authors: KNIZE MG CUNNINGHAM PL AVILA JR JONES AL GRIFFIN EA FELTON JS
Citation: Mg. Knize et al., FORMATION OF MUTAGENIC ACTIVITY FROM AMINO-ACIDS HEATED AT COOKING TEMPERATURES, Food and chemical toxicology, 32(1), 1994, pp. 55-60
INHIBITION OF HUMORAL IMMUNITY AND MITOGEN RESPONSIVENESS OF LYMPHOID-CELLS FOLLOWING ORAL-ADMINISTRATION OF THE HETEROCYCLIC FOOD MUTAGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE (PHIP) TO B6C3F(1) MICE
Authors: DAVIS DAP ARCHULETA MM BORN JL KNIZE MG FELTON JS BURCHIEL SW
Citation: Dap. Davis et al., INHIBITION OF HUMORAL IMMUNITY AND MITOGEN RESPONSIVENESS OF LYMPHOID-CELLS FOLLOWING ORAL-ADMINISTRATION OF THE HETEROCYCLIC FOOD MUTAGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE (PHIP) TO B6C3F(1) MICE, Fundamental and applied toxicology, 23(1), 1994, pp. 81-86
MUTAGENIC ACTIVITY OF HETEROCYCLIC AMINES IN COOKED FOODS
Authors: FELTON JS KNIZE MG DOLBEARE FA WU R
Citation: Js. Felton et al., MUTAGENIC ACTIVITY OF HETEROCYCLIC AMINES IN COOKED FOODS, Environmental health perspectives, 102, 1994, pp. 201-204
MUTAGENICITY AND CHEMICAL-ANALYSIS OF FUMES FROM COOKING MEAT
Authors: THIEBAUD HP KNIZE MG KUZMICKY PA FELTON JS HSIEH DP
Citation: Hp. Thiebaud et al., MUTAGENICITY AND CHEMICAL-ANALYSIS OF FUMES FROM COOKING MEAT, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1502-1510
PAN-FRIED MEAT CONTAINING HIGH-LEVELS OF HETEROCYCLIC AROMATIC-AMINESBUT LOW-LEVELS OF POLYCYCLIC AROMATIC-HYDROCARBONS INDUCES CYTOCHROMEP4501A2 ACTIVITY IN HUMANS
Authors: SINHA R ROTHMAN N BROWN ED MARK SD HOOVER RN CAPORASO NE LEVANDER OA KNIZE MG LANG NP KADLUBAR FF
Citation: R. Sinha et al., PAN-FRIED MEAT CONTAINING HIGH-LEVELS OF HETEROCYCLIC AROMATIC-AMINESBUT LOW-LEVELS OF POLYCYCLIC AROMATIC-HYDROCARBONS INDUCES CYTOCHROMEP4501A2 ACTIVITY IN HUMANS, Cancer research, 54(23), 1994, pp. 6154-6159
CHEMICAL-ANALYSIS, PREVENTION, AND LOW-LEVEL DOSIMETRY OF HETEROCYCLIC AMINES FROM COOKED FOOD
Authors: FELTON JS KNIZE MG ROPER M FULTZ E SHEN NH TURTELTAUB KW
Citation: Js. Felton et al., CHEMICAL-ANALYSIS, PREVENTION, AND LOW-LEVEL DOSIMETRY OF HETEROCYCLIC AMINES FROM COOKED FOOD, Cancer research, 52(7), 1992, pp. 2103-2107
Risultati: 1-23 |