Felton JS - Search Results

1

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. Among authors: felton js. Food Chem Toxicol. 1982 Aug;20(4):365-9. doi: 10.1016/s0278-6915(82)80100-2. Food Chem Toxicol. 1982. PMID: 6751954

2

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: felton js. Food Chem Toxicol. 1985 Dec;23(12):1035-40. doi: 10.1016/0278-6915(85)90049-3. Food Chem Toxicol. 1985. PMID: 4076933

3

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. Among authors: felton js. Food Chem Toxicol. 1982 Aug;20(4):357-63. doi: 10.1016/s0278-6915(82)80099-9. Food Chem Toxicol. 1982. PMID: 6751953

4

Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef.

Felton JS, Healy S, Stuermer D, Berry C, Timourian H, Hatch FT. Felton JS, et al. Mutat Res. 1981 Jan;88(1):33-44. doi: 10.1016/0165-1218(81)90087-2. Mutat Res. 1981. PMID: 7010146

5

Quantitative structure-activity relationships of heterocyclic amine mutagens formed during the cooking of food.

Hatch FT, Knize MG, Felton JS. Hatch FT, et al. Among authors: felton js. Environ Mol Mutagen. 1991;17(1):4-19. doi: 10.1002/em.2850170103. Environ Mol Mutagen. 1991. PMID: 1991458 Review.

6

Identification of the mutagens in cooked beef.

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

7

Toxicologic strategy for mutagens formed in foods during cooking: status and needs.

Hatch FT, Felton JS. Hatch FT, et al. Among authors: felton js. Prog Clin Biol Res. 1986;206:109-31. Prog Clin Biol Res. 1986. PMID: 3952087 No abstract available.

8

Activation of mutagens in cooked ground beef by human-liver microsomes.

Felton JS, Healy SK. Felton JS, et al. Mutat Res. 1984 Jun-Jul;140(2-3):61-5. doi: 10.1016/0165-7992(84)90043-5. Mutat Res. 1984. PMID: 6379442

9

Mutagens in cooked food: chemical aspects.

Bjeldanes LF, Felton JS, Hatch FT. Bjeldanes LF, et al. Among authors: felton js. 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

Mutagens in cooked foods--metabolism and genetic toxicity.

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

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