Effect of Commercial Marinades on the Mutagenic Activity, Sensory Quality and Amount of Heterocyclic Amines in Chicken Grilled under Different Conditions

By Tikkanen L.M.   Latva-Kala K.J.   Heinio R.-L.  

Food and Chemical Toxicology, Vol. 34, Iss. 8, 1996-08 ,pp. : 725-730

Elsevier

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Mutagenic Heterocyclic Aromatic Amines (HAAs) in 'Processed Food Flavour' Samples

By Stavric B.   Lau B.P.-Y.   Matula T.I.   Klassen R.   Lewis D.   Downie R.H.  

Food and Chemical Toxicology, Vol. 35, Iss. 2, 1997-02 ,pp. : 185-197

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The Effect of Teas on the In Vitro Mutagenic Potential of Heterocyclic Aromatic Amines

By Garcia M.   Gonzalez C.   Pascual I.   Zeller T.L.   Stanko B.B.   Cleverley W.O.   Stavric B.   Matula T.I.   Klassen R.   Downie R.H.  

Food and Chemical Toxicology, Vol. 34, Iss. 6, 1996-06 ,pp. : 515-523

Elsevier

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Extent of phytate degradation in breads and various foods consumed in Saudi Arabia

By Almana H.A.  

Food Chemistry, Vol. 70, Iss. 4, 2000-09 ,pp. : 451-456

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Influence of pro- and antioxidants on the formation of mutagenic--carcinogenic heterocyclic amines in a model system

By Mikelsaar R.-H.   Johansson M.A.E.   Jagerstad M.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 69-75

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