Syntheses of five potential heterocyclic amine food mutagens
- 1 May 1997
- journal article
- research article
- Published by Wiley in Journal of Heterocyclic Chemistry
- Vol. 34 (3) , 717-727
- https://doi.org/10.1002/jhet.5570340303
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for researchCarcinogenesis: Integrative Cancer Research, 1995
- Syntheses of 1,5,6‐trimethyl‐2‐aminoimidazo[4,5‐b]pyridine and 3,5,6‐trimethyl‐2‐aminoimidazo[4,5‐b]pyridineJournal of Heterocyclic Chemistry, 1994
- Food-borne heterocyclic amines. Chemistry, formation, occurrence and biological activities. A literature reviewToxicology, 1993
- Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model systemCarcinogenesis: Integrative Cancer Research, 1993
- Comparative carcinogenicity of 4-aminobiphenyl and the food pyrolysates, Glu-P-1, IQ, PhIP, and MeIQx in the neonatal B6C3F1 male mouseCancer Letters, 1992
- Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meatCarcinogenesis: Integrative Cancer Research, 1989
- Isolation and identification of mutagens from a fried Norwegian meat productCarcinogenesis: Integrative Cancer Research, 1988
- Identification of the mutagens in cooked beef.Environmental Health Perspectives, 1986
- Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried BeefPublished by American Chemical Society (ACS) ,1983
- The mechanism of nitration of 2,3-dinitroaniline in aqueous sulphuric acid. Evidence for Bamberger's hypothesis of N-nitration followed by rearrangementJournal of the Chemical Society, Chemical Communications, 1972