Comparison of the mutagenic activity of various brands of food grade beef extracts-Reference-Cited by-同舟云学术

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Comparison of the mutagenic activity of various brands of food grade beef extracts

Published:1987-12 Issue:1-2 Volume:38 Page:87-93
ISSN:0304-3835
Container-title:Cancer Letters
language:en
Short-container-title:Cancer Letters

Author:

Aeschbacher H.U.,Turesky R.J.,Wolleb U.,Würzner H.P.,Tannenbaum S.R.

Publisher

Elsevier BV

Subject

Cancer Research,Oncology

Reference18 articles.

1. Possible cancer risks of dietary heat reaction products;Aeschbacher,1986

2. Liquid preincubation mutagenicity test for foods;Aeschbacher;J. Food Safety,1987

3. Formation of mutagens in beef and beef extract during cooking;Commoner;Science,1978

4. Improved extraction and characterization of mutagenic fractions from cooked ground beef;Felton;Mutation Res.,1981

5. Purification and mass spectral characterization of bacterial mutagens from commercial beef extract;Hargraves;Cancer Res.,1983

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Canine Fur;Journal of Agricultural and Food Chemistry;2012-08-29

2. Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment;FOOD ADDIT CONTAM A;2001

3. Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment;Food Additives and Contaminants;2001-06

4. Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice;Mutagenesis;1996

5. Heterocyclic aromatic amine content of selected beef flavors;Mutation Research/Genetic Toxicology;1994-01

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