相似文献
1
Formation of mutagens by heating foods and model systems.通过加热食物和模型体系形成诱变剂。
Environ Health Perspect. 1986 Aug;67:55-8. doi: 10.1289/ehp.866755.
2
Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.模型牛肉上清液组分中的诱变剂形成。IV. 系统特性
Environ Health Perspect. 1986 Aug;67:59-74. doi: 10.1289/ehp.866759.
3
Qualitative and quantitative characterization of mutagens in commercial beef extract.
Carcinogenesis. 1983;4(7):863-6. doi: 10.1093/carcin/4.7.863.
4
Two food-borne heterocyclic amines: metabolism and DNA adduct formation of amino-alpha-carbolines.两种食源性杂环胺：氨基-α-咔啉的代谢与DNA加合物形成
Mol Nutr Food Res. 2005 Mar;49(3):263-73. doi: 10.1002/mnfr.200400061.
5
Synthesis and radiolabeling of heterocyclic food mutagens.杂环类食品诱变剂的合成与放射性标记
Environ Health Perspect. 1986 Aug;67:41-5. doi: 10.1289/ehp.866741.
6
Mutagen formation during commercial processing of foods.食品商业加工过程中的诱变剂形成。
Environ Health Perspect. 1986 Aug;67:75-88. doi: 10.1289/ehp.866775.
7
Analysis of mutagens from cooked foods by directly combined liquid chromatography-mass spectrometry.通过直接联用液相色谱-质谱法分析熟食中的诱变剂。
Environ Health Perspect. 1986 Aug;67:35-40. doi: 10.1289/ehp.866735.
8
Formation of mutagens in cooked foods. III. Isolation of a potent mutagen from beef.熟食中诱变剂的形成。III. 从牛肉中分离出一种强效诱变剂。
Cancer Lett. 1980 May;9(3):177-83. doi: 10.1016/0304-3835(80)90084-1.
9
Past, present, and future of mutagens in cooked foods.熟食中诱变剂的过去、现在与未来。
Environ Health Perspect. 1986 Aug;67:5-10. doi: 10.1289/ehp.86675.
10
Formation of meat mutagens.
Adv Exp Med Biol. 1991;289:83-105. doi: 10.1007/978-1-4899-2626-5_7.
引用本文的文献
1
First report on a series of food-derived mutagenic and carcinogenic heterocyclic amines.关于一系列食物来源的诱变和致癌杂环胺的首次报告。
Proc Jpn Acad Ser B Phys Biol Sci. 2024;100(10):545-557. doi: 10.2183/pjab.100.033.
本文引用的文献
1
Determination of mutagens, amino-alpha-carbolines in grilled foods and cigarette smoke condensate.烤制食品和香烟烟雾冷凝物中诱变剂（氨基-α-咔啉）的测定。
Cancer Lett. 1981 Mar;12(1-2):105-10. doi: 10.1016/0304-3835(81)90045-8.
2
Formation of mutagens by heating creatine and glucose.通过加热肌酸和葡萄糖形成诱变剂。
Biochem Biophys Res Commun. 1980 Sep 30;96(2):844-7. doi: 10.1016/0006-291x(80)91432-1.
3
Proline enhances mutagen formation in ground beef during frying.脯氨酸会增加煎制碎牛肉过程中的诱变剂形成。
Life Sci. 1980 May 26;26(21):1801-5. doi: 10.1016/0024-3205(80)90581-0.
4
Mutagens-carcinogens in foods.
Cancer Res. 1983 May;43(5 Suppl):2415s-2421s.
5
Mutagenicity of amino-alpha-carbolines in pyrolysis products of soybean globulin.大豆球蛋白热解产物中氨基-α-咔啉的致突变性
Biochem Biophys Res Commun. 1978 Aug 14;83(3):915-20. doi: 10.1016/0006-291x(78)91482-1.
6
Mutagenicities of the pyrolyzates of peptides and proteins.肽和蛋白质热解产物的致突变性。
Mutat Res. 1978 Jan;56(3):281-8. doi: 10.1016/0027-5107(78)90194-x.
7
Mutagenic activity of amino acid pyrolyzates in Salmonella typhimurium TA 98.
Mutat Res. 1977 Jul;48(3-4):279-86. doi: 10.1016/0027-5107(77)90170-1.
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