Cooking procedures and food mutagens: A literature review

This publication has 111 references indexed in Scilit:

• HPLC profiles of mutagens in lean ground pork fried at different temperatures
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
• Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods
  Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1988
• Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-#f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-#f]quinoxaline (4,8-DiMeIQx), in heated fish meats
  Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1987
• Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry
  Mutation Research Letters, 1986
• Low voltage electrical stimulation and post-mortem energy metabolism in beef
  Meat Science, 1985
• Mutagen production during pan-broiling compared with microwave irradiation of beef
  Cancer Letters, 1981
• Formation of mutagens by heating creatine and glucose
  Biochemical and Biophysical Research Communications, 1980
• Proline enhances mutagen formation in ground beef during frying
  Life Sciences, 1980
• Mutagenicity of amino-α-carbolines in pyrolysis products of soybean globulin
  Biochemical and Biophysical Research Communications, 1978
• Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test
  Mutation Research/Environmental Mutagenesis and Related Subjects, 1975