GC/MS determination of the mutagenic heterocyclic amines MeIQx and DiMeIQx in cooking fumes
- 1 January 1993
- journal article
- Published by Springer Nature in Analytical and Bioanalytical Chemistry
- Vol. 345 (6), 462-466
- https://doi.org/10.1007/bf00325627
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Cooked-food mutagens: current knowledge of formation and biological significanceMutagenesis, 1990
- Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled porkFood and Chemical Toxicology, 1990
- Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300°CMutation Research Letters, 1988
- Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometryCarcinogenesis: Integrative Cancer Research, 1988
- Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometryFood and Chemical Toxicology, 1988
- Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-#f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-#f]quinoxaline (4,8-DiMeIQx), in heated fish meatsMutation Research, 1987
- Identification of the mutagens in cooked beef.Environmental Health Perspectives, 1986
- Volatilization of mutagens from beef during cookingCancer Letters, 1979
- Phase equilibrium method for determination of desorption efficienciesAihaj Journal, 1978
- Mutagenicities of smoke condensates and the charred surface of fish and meatCancer Letters, 1977