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Identification of the mutagenic quinoxaline isomers from fried ground beef

Knize, M.G. ; Happe, J.A. ; Healy, S.K. ; [et al.]

Amsterdam : Elsevier

Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 178 (1987), S. 25-32

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ISSN: 0027-5107

Keywords: DiMeIQx ; Fried ground beef ; MeIQx ; Quinoxaline isomers

Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002

Topics: Biology , Medicine

Type of Medium: Electronic Resource

URL: http://linkinghub.elsevier.com/retrieve/pii/0027-5107(87)90082-0

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Characterization of mutagenic activity in cooked-grain-food products

Knize, M.G. ; Cunningham, P.L. ; Griffin, E.A. ; [et al.]

Amsterdam : Elsevier

Food and Chemical Toxicology 32 (1994), S. 15-21

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ISSN: 0278-6915

Keywords: [abr] AaC; 2-amino-9H-pyrido[2,3-b]indole (CAS no. 261148-68-5) ; [abr] DiMeIQx; 2-amino-3,4,8-trimethylimidazo[4,5-fquinoxaline] ; [abr] IQ; 2-amino-3-methylimidazo[4,5-f]quinoline (76180-96-6) ; [abr] MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (77500-04-0) ; [abr] PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine ; [abr] Trp-P-1; 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (62450-06-0) ; [abr] Trp-P2; 3-amino-1-methyl-5H-pyrido[4,3-b]indole (62450-10-3)

Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002

Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1016/0278-6915(84)90031-0

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Formation of mutagenic activity from amino acids heated at cooking temperatures

Knize, M.G. ; Cunningham, P.L. ; Avila, J.R. ; [et al.]

Amsterdam : Elsevier

Food and Chemical Toxicology 32 (1994), S. 55-60

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ISSN: 0278-6915

Keywords: [abr] AαC; 2-amino-9H-pyrido[2,3-b]indole (CAS no. 261148-68-5) ; [abr] DiMeIQx; 2-amino-3,4,8-trimethylimidazo[4,5-]quinoxaline ; [abr] IQ; 2-amino-3-methylimidazo[4,5-]quinoline (76180-96-6) ; [abr] MeIQ; 2-amino-3,4-dimethylimidazo[4,5-]quinoline (77094-11-2) ; [abr] MeIQx; 2-amino-3,8-dimethylimidazo-[4,5-]quinoxaline ; [abr] PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine ; [abr] Trp-P-1; 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (62450-06-0) ; [abr] Trp-P-2; 3-amino-1-methyl-5H-pyrido-[4,3-b]indole (62450-10-3)

Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002

Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1016/0278-6915(84)90037-1

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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

Knize, M.G. ; Dolbeare, F.A. ; Carroll, K.L. ; [et al.]

Amsterdam : Elsevier

Food and Chemical Toxicology 32 (1994), S. 595-603

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ISSN: 0278-6915

Keywords: [abr] AαC; 2-amino-9H-pyrido[2,3-b]indole ; [abr] DiMeIQx; 2-amino-3,4,8-Trimethylimidazo[4,5-f]quinoxaline ; [abr] IQ; 2-amino-3-methylimidazo[4,5-f]quinoline ; [abr] MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline ; [abr] PRS; propylsulfonic acid ; [abr] PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine ; [abr] Trp-P-1; 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole ; [abr] Trp-P-2; 3-amino-1-methyl-5H-pyrido[4,3-b]indole

Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002

Topics: Medicine , Process Engineering, Biotechnology, Nutrition Technology

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1016/0278-6915(94)90002-7

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