Bjeldanes LF - Search Results

1

Identification of the mutagens in cooked beef.

Felton JS, Knize MG, Shen NH, Andresen BD, Bjeldanes LF, Hatch FT. Felton JS, et al. Among authors: bjeldanes lf. Environ Health Perspect. 1986 Aug;67:17-24. doi: 10.1289/ehp.866717. Environ Health Perspect. 1986. PMID: 3757953 Free PMC article.

2

Mutagens in cooked foods--metabolism and genetic toxicity.

Felton JS, Bjeldanes LF, Hatch FT. Felton JS, et al. Among authors: bjeldanes lf. Adv Exp Med Biol. 1984;177:555-66. doi: 10.1007/978-1-4684-4790-3_26. Adv Exp Med Biol. 1984. PMID: 6496222

3

Isolation and characterization of new mutagens from fried ground beef.

Felton JS, Knize MG, Wood C, Wuebbles BJ, Healy SK, Stuermer DH, Bjeldanes LF, Kimble BJ, Hatch FT. Felton JS, et al. Among authors: bjeldanes lf. Carcinogenesis. 1984 Jan;5(1):95-102. doi: 10.1093/carcin/5.1.95. Carcinogenesis. 1984. PMID: 6690092

4

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H, Hatch FT. Bjeldanes LF, et al. Food Chem Toxicol. 1982 Aug;20(4):357-63. doi: 10.1016/s0278-6915(82)80099-9. Food Chem Toxicol. 1982. PMID: 6751953

5

Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.

Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H, Hatch FT. Bjeldanes LF, et al. Food Chem Toxicol. 1982 Aug;20(4):365-9. doi: 10.1016/s0278-6915(82)80100-2. Food Chem Toxicol. 1982. PMID: 6751954

6

An XAD-2 resin method for efficient extraction of mutagens from fried ground beef.

Bjeldanes LF, Grose KR, Davis PH, Stuermer DH, Healy SK, Felton JS. Bjeldanes LF, et al. Mutat Res. 1982 Aug;105(1-2):43-9. doi: 10.1016/0165-7992(82)90206-8. Mutat Res. 1982. PMID: 7121481

7

Priorities assessment for studies of mutagen production in cooked foods.

Plumlee C, Bjeldanes LF, Hatch FT. Plumlee C, et al. Among authors: bjeldanes lf. J Am Diet Assoc. 1981 Oct;79(4):446-9. J Am Diet Assoc. 1981. PMID: 7288053

8

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef.

Knize MG, Andresen BD, Healy SK, Shen NH, Lewis PR, Bjeldanes LF, Hatch FT, Felton JS. Knize MG, et al. Among authors: bjeldanes lf. Food Chem Toxicol. 1985 Dec;23(12):1035-40. doi: 10.1016/0278-6915(85)90049-3. Food Chem Toxicol. 1985. PMID: 4076933

9

Mutagens in cooked food: chemical aspects.

Bjeldanes LF, Felton JS, Hatch FT. Bjeldanes LF, et al. Adv Exp Med Biol. 1984;177:545-54. doi: 10.1007/978-1-4684-4790-3_25. Adv Exp Med Biol. 1984. PMID: 6496221 No abstract available.

10

Effects of meat composition and cooking conditions on mutagen formation in fried ground beef.

Bjeldanes LF, Morris MM, Timourian H, Hatch FT. Bjeldanes LF, et al. J Agric Food Chem. 1983 Jan-Feb;31(1):18-21. doi: 10.1021/jf00115a005. J Agric Food Chem. 1983. PMID: 6826915 No abstract available.

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