Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods M. JägerstadK. SkogA. Solyakov REVIEW Pages: 419 - 427
The inherent genotoxic potency of food mutagens and other heterocyclic and carbocyclic aromatic amines and corresponding azides D. WildR. S. Kerdar REVIEW Pages: 428 - 433
Chemical analysis and significance of heterocyclic aromatic amines J. S. FeltonPilar PaisMark G. Knize REVIEW Pages: 434 - 440
Chemical analysis of heterocyclic aromatic amines: the results of two European projects compared C. de Meester ORIGINAL PAPER Pages: 441 - 447
Metabolically competent yeast strains as a tool to study the genotoxicity of heterocyclic aromatic amines: simultaneous expression of three human cDNAs in Saccharomyces cerevisiae Giuseppe PaladinoC. Sengstag ORIGINAL PAPER Pages: 448 - 454
Enhancement of colon and stomach carcinogenesis in 1,2-dimethylhydrazine-treated rats fed a diet high in heterocyclic amines B. C. PenceChwan-Li ShenSusan San Francisco ORIGINAL PAPER Pages: 455 - 458
Site-specific mutagenesis of the N-(deoxyguanosin-8-yl)-2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine DNA adduct in mammalian cells S. ShibutaniAndrea FernandesArthur P. Grollman ORIGINAL PAPER Pages: 459 - 463
The inhibition by naphthoquinones and anthraquinones of 2-amino-3-methylimidazo[4,5-f ]quinoline metabolic activation to a mutagen: a structure-activity relationship study R. EdenharderClaudia SpethKarl Ludwig Platt ORIGINAL PAPER Pages: 464 - 471
Formation of 2-amino-α-carbolines in pan-fried poultry and 32P-postlabelling analysis of DNA adducts U. BrockstedtW. Pfau ORIGINAL PAPER Pages: 472 - 476
Antioxidant spices reduce the formation of heterocyclic amines in fried meat M. MurkovicD. SteinbergerW. Pfannhauser ORIGINAL PAPER Pages: 477 - 480
Heterocyclic Aromatic Amines Graz, Austria, April 23–24, 1998 FECS/DIVISION OF FOOD CHEMISTRY Pages: F3 - F3
