Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

This publication has 29 references indexed in Scilit:

• Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues
  Carcinogenesis: Integrative Cancer Research, 1995
• Intake of fried meat and risk of cancer: A follow‐up study in finland
  International Journal of Cancer, 1994
• Induction of hepatocellular carcinoma in nonhuman primates by the food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline.
  Environmental Health Perspectives, 1994
• The Rat Urinary Bladder as a New Target of Heterocyclic Amine Carcinogenicity: Tumor Induction by 3‐Amino‐l‐methyl‐5H‐pyrido[4,3‐β]indole Acetate
  Japanese Journal of Cancer Research, 1993
• The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures
  European Journal Of Cancer Prevention, 1993
• Comparative carcinogenicity of 4-aminobiphenyl and the food pyrolysates, Glu-P-1, IQ, PhIP, and MeIQx in the neonatal B6C3F1 male mouse
  Cancer Letters, 1992
• Carcinogenicity of 2‐Amino‐3‐methylimidazo[4,5‐f]quinoline in Nonhuman Primates: Induction of Tumors in Three Macaques
  Japanese Journal of Cancer Research, 1990
• Carcinogenicity in Mice of Mutagenic Compounds from a Tryptophan Pyrolyzate
  Science, 1981
• Carcinogenic activity of 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), a pyrolysis product of tryptophan
  Cancer Letters, 1981
• Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish
  Cancer Letters, 1980