{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T16:06:28Z","timestamp":1791129988346,"version":"4.1.0"},"publisher-location":"Boston, MA","reference-count":62,"publisher":"Springer US","isbn-type":[{"value":"9781489926289","type":"print"},{"value":"9781489926265","type":"electronic"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[1991]]},"DOI":"10.1007\/978-1-4899-2626-5_7","type":"book-chapter","created":{"date-parts":[[2013,6,28]],"date-time":"2013-06-28T18:12:09Z","timestamp":1372443129000},"page":"83-105","source":"Crossref","is-referenced-by-count":23,"title":["Formation of Meat Mutagens"],"prefix":"10.1007","author":[{"given":"Margaretha","family":"J\u00e4gerstad","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kerstin","family":"Skog","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","reference":[{"key":"7_CR1","first-page":"133","volume-title":"Genetic Toxicology of the Diet","author":"H Aeschbacher","year":"1986","unstructured":"Aeschbacher, H. (1986). Genetic toxicology of browning and caramelizing products. In: \u201cGenetic Toxicology of the Diet\u201d, I. Knudsen, ed, Alan R Liss, NY, p 133\u2013144."},{"key":"7_CR2","unstructured":"Alexander, J., Becker, G., and Busk, L. (1989). Cooked food mutagens-a general overview. In \u201cRisk assesment of cooked food mutagens\u201d, L. Busk, ed, V\u00e5r f\u00f6da, 42, suppl 2, p 31\u201337."},{"key":"7_CR3","doi-asserted-by":"publisher","first-page":"1801","DOI":"10.1016\/0024-3205(80)90581-0","volume":"26","author":"S Ashoor","year":"1980","unstructured":"Ashoor, S., Dietrich, R., Chu, F., and Pariza, M. (1980). Proline enhances mutagen formation in ground beef during frying. Life Sci., 26, 1801\u20131805.","journal-title":"Life Sci."},{"key":"7_CR4","doi-asserted-by":"publisher","first-page":"883","DOI":"10.1021\/jf00118a053","volume":"31","author":"WS Barnes","year":"1983","unstructured":"Barnes, W.S., Maker, J.C. and Weisburger, J.H. (1983). High-pressure liqiud Chromatographic method for the analysis of 2-amino-3-methyl imidazo (4.5-f) quinoline, a mutagen formed during the cooking of food. J. Aaric. Food Chem. 31, 883\u2013886.","journal-title":"J. Aaric. Food Chem."},{"key":"7_CR5","doi-asserted-by":"publisher","first-page":"247","DOI":"10.1093\/carcin\/9.2.247","volume":"9","author":"G Becher","year":"1988","unstructured":"Becher, G., Knize, M., Nes, I., and Felton, J. (1988). Isolation and identification of mutagens from fried Norwegian meat products. Carcinogenesis. 9, 247\u2013253.","journal-title":"Carcinogenesis"},{"key":"7_CR6","doi-asserted-by":"publisher","first-page":"357","DOI":"10.1016\/S0278-6915(82)80099-9","volume":"20","author":"LF Bjeldanes","year":"1982","unstructured":"Bjeldanes, L.F., Morris, N.M., Felton, J.S., Healy, S., Stuermer, D., Berry, P., Timourian, H., and Hatch, F. (1982). Mutagens from the cooking of food. II. Survey by Ames\/Salmonlla test of mutagen formation in the major protein-rich foods of the American diet. Food Chem. Toxic. 20, 357.","journal-title":"Food Chem. Toxic."},{"key":"7_CR7","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1021\/jf00115a005","volume":"31","author":"LF Bjeldanes","year":"1983","unstructured":"Bjeldanes, L.F., Morris, M.M., Timourian, H., and Hatch, F.T. (1983). Effects of meat composition and cooking conditions on mutagenicity of fried ground beef. J. Agric. Food Chem., 31, 18\u201321.","journal-title":"J. Agric. Food Chem."},{"key":"7_CR8","doi-asserted-by":"publisher","first-page":"913","DOI":"10.1126\/science.567374","volume":"201","author":"B Commoner","year":"1978","unstructured":"Commoner, B., Vithayathil, A.J., Dolara, P., Nair, S., Madyastha, P. and Cuca, G.C. (1978). Formation of mutagens in beef and beef extract during cooking. Science. 201, 913\u2013916.","journal-title":"Science"},{"key":"7_CR9","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/0027-5107(79)90013-7","volume":"20","author":"P Dolara","year":"1979","unstructured":"Dolara, P., Commoner, B., Vithayathil, A., Cuca, G., Tuley, F., Madyastha, P., Nair, S. and Kriebel, D. (1979). The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef. Mutation Res., 20, 231\u2013237.","journal-title":"Mutation Res."},{"key":"7_CR10","doi-asserted-by":"publisher","first-page":"17","DOI":"10.1289\/ehp.866717","volume":"67","author":"J Felton","year":"1986","unstructured":"Felton, J., Knize, M., Shen, N., Andresen, B., Hatch, F., and Bjeldanes, L. (1986). Identification of the mutagens in cooked beef. Environ. Health Perspect, 67, 17\u201324.","journal-title":"Environ. Health Perspect"},{"key":"7_CR11","first-page":"471","volume-title":"Handbook of Experimental Pharmacology","author":"JS Felton","year":"1990","unstructured":"Felton, J.S. and Knize, M.G. (1990). Heterocyclic-amine mutagens\/carcinogens in foods. In: \u201cHandbook of Experimental Pharmacology\u201d, C.S. Cooper and P.L. Grover eds, Springer-Verlag, Heidelberg, vol 94:1, pp 471\u2013502."},{"key":"7_CR12","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1016\/0165-7992(84)90042-3","volume":"140","author":"S Grivas","year":"1984","unstructured":"Grivas, S., and J\u00e4gerstad, M. (1984). Mutagenicity of some synthetic quinolines and quinoxalines related to IQ in Ames test. Mutat. Res., 140, 55\u201359.","journal-title":"Mutat. Res."},{"key":"7_CR13","doi-asserted-by":"publisher","first-page":"177","DOI":"10.1016\/0027-5107(85)90069-7","volume":"151","author":"S Grivas","year":"1985","unstructured":"Grivas, S., Nyhammar, T., Olsson, K., and J\u00e4gerstad, M. (1985). Formation of a new mutagenic DiMelQx compound in a model system by heating creatinine, alanine and fructose. Mutat. Res., 151, 177\u2013183.","journal-title":"Mutat. Res."},{"key":"7_CR14","doi-asserted-by":"publisher","first-page":"127","DOI":"10.1016\/0308-8146(86)90149-4","volume":"20","author":"S Grivas","year":"1986","unstructured":"Grivas, S., Nyhamma, T., Olsson, K., and J\u00e4gerstad, M. (1986). Isolation and identification of the food mutagens IQ and MelQx from a heated model system of creatinine, glycine and glucose. Food Chem., 20, 127\u2013136.","journal-title":"Food Chem."},{"key":"7_CR15","first-page":"1467","volume":"43","author":"WA Hargraves","year":"1983","unstructured":"Hargraves, W.A., and Pariza, M.W. (1983). Purification and mass spectral characterization of bacterial mutagens from commercial beef extract. Cancer Res., 43, 1467.","journal-title":"Cancer Res."},{"issue":"1","key":"7_CR16","first-page":"1","volume":"C2","author":"WA Hargraves","year":"1984","unstructured":"Hargraves, W.A., and Pariza, M.W. (1984). Mutagens in cooked foods. J. Environ. Sci. Hlth. C2(1), 1.","journal-title":"J. Environ. Sci. Hlth"},{"key":"7_CR17","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1111\/j.1365-2621.1985.tb01903.x","volume":"20","author":"E Holtz","year":"1985","unstructured":"Holtz, E., Skj\u00f6ldebrand, C., J\u00e4gerstad, M., Laser Reutersw\u00e4rd, A. and Isberg, P.E. (1985). Effects of recipes on crust formation and mutagenicity in meat producs during baking. J. Food Technol., 20. 57\u201366.","journal-title":"J. Food Technol."},{"key":"7_CR18","doi-asserted-by":"publisher","first-page":"222","DOI":"10.1111\/j.1349-7006.1988.tb01580.x","volume":"79","author":"C Jones","year":"1988","unstructured":"Jones, C., and Weisburger, J. (1988a). Inhibition of aminoimidazo-quinoxaline-type and aminoimidazol-4-one-type mutagen formation in liquid reflux models by 1-tryptophan and other selected indoles. Jpn. J. Cancer Res. (Gann). 79. 222\u2013230.","journal-title":"Jpn. J. Cancer Res. (Gann)"},{"key":"7_CR19","doi-asserted-by":"publisher","first-page":"343","DOI":"10.1016\/0165-1218(88)90120-6","volume":"206","author":"C Jones","year":"1988","unstructured":"Jones, C., and Weisburger, J. (1988b). L-tryptophan inhibits formtion of mutagens during cooking of meat and in laboratory models. Mutat. Res., 206. 343\u2013349.","journal-title":"Mutat. Res."},{"key":"7_CR20","doi-asserted-by":"publisher","first-page":"509","DOI":"10.1002\/em.2850110411","volume":"11","author":"C Jones","year":"1988","unstructured":"Jones, C., and Weisburger, J. (1988c). Inhibition of aminoimidazoquinoxaline-type and aminoimidazol-4-one type mutagen formation in liquid-reflux models by the amino acids 1-proline and\/or 1-tryptophan. Environ. Mol. Mutaaenesis. 11, 509\u2013514.","journal-title":"Environ. Mol. Mutaaenesis"},{"key":"7_CR21","doi-asserted-by":"crossref","unstructured":"J\u00e4gerstad, M., Laser Reutersw\u00e4rd, A., \u00d6ste, R., Dahlqvist, A., Grivas, S., Olsson, K., and Nyhammar, T. (1983a). In: \u201cThe Maillard Reaction in Foods and Nutrition\u201d, G.R. Waller, and M.S. Feather, eds, Washington DC: ACS Symp. Ser., 215. p 507\u2013514.","DOI":"10.1021\/bk-1983-0215.ch027"},{"key":"7_CR22","doi-asserted-by":"publisher","first-page":"255","DOI":"10.1016\/0308-8146(83)90014-6","volume":"12","author":"M J\u00e4gerstad","year":"1983","unstructured":"J\u00e4gerstad, M., Laser Reutersw\u00e4rd, A., Olsson, R., Grivas, S., Nyhammar, T., Olsson, K., and Dahlqvist, A. (1983b). Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids. Food Chem., 12, 255\u2013264.","journal-title":"Food Chem."},{"key":"7_CR23","doi-asserted-by":"publisher","first-page":"239","DOI":"10.1016\/0027-5107(84)90002-2","volume":"126","author":"M J\u00e4gerstad","year":"1984","unstructured":"J\u00e4gerstad, M., Olsson, K., Grivas, S., Negishi, C., Wakabayashi, K., Tsuda, M., Sato, S., and Sugimura, T. (1984). Formation of 2-amino-3,8-dimethylimidazo[4,5-f])quinoxaline in a model system by heating creatinine, glycine and glucose. Mutat. Res., 126, 239\u2013244.","journal-title":"Mutat. Res."},{"key":"7_CR24","unstructured":"J\u00e4gerstad, M., Skog, K., Grivas, S., and Olsson, K. (1989). Mutagens from model systems. In: \u201cMutagens and Carcinogens in the Diet\u201d, M.W. Pariza, ed, Alan R. Liss, NY, in press, p."},{"key":"7_CR25","unstructured":"J\u00e4gerstad, M., Skog, K., Grivas, S., and Olsson, K. (1990). Formation of heterolyctic amines using model systems. Mutation Research. Special Issue, in press p."},{"key":"7_CR26","doi-asserted-by":"crossref","unstructured":"Kasai, H., Yamaizumi, Z., Wakabayashi, K., Nagao, M., Sugimura, T., Yokoyama, S., Miyazawa, T., and Nishimura, S. (1980a). Structure and chemical synthesis of Me-IQ, a potent mutagen isolated from broiled fish. Chem. Lett., 1391-1394.","DOI":"10.1246\/cl.1980.1391"},{"key":"7_CR27","doi-asserted-by":"publisher","first-page":"278","DOI":"10.2183\/pjab.56.278","volume":"56","author":"H Kasai","year":"1980","unstructured":"Kasai, H., Yamaizumi, Z., Wakabayashi, K., Nagao, M., Sugimura, T., Yokoyama, S., Miyazawa, T., Spingarn, N. E., Weisburger, J.H., and Nishimura, S. (1980b). Potent novel mutagens produced by broiling fish under normal conditions. Proc. Jpn. Acad., 56. 278\u2013283.","journal-title":"Proc. Jpn. Acad."},{"key":"7_CR28","doi-asserted-by":"crossref","unstructured":"Kasai, H., Yamaizumi, Z., Shiomi, T., Yokoyama, S., Miyazawa, T., Wakabayashi, K., Nagao, M., Sugimura, T., and Nishimura, S. (1981). Structure of a potent mutagen isolated from fried beef. Chem. Lett., 485-488.","DOI":"10.1246\/cl.1981.485"},{"issue":"3","key":"7_CR29","doi-asserted-by":"publisher","first-page":"601","DOI":"10.1093\/carcin\/10.3.601","volume":"10","author":"T Kato","year":"1989","unstructured":"Kato, T., Migita, H., Ohgaki, H., Sato, S., Takayama, S. and Sugimura, T. (1989). Induction of tumors in the Zymbal gland, oral cavity, colon, skin and mammary gland of F344 rats by a mutagenic compound, 2-amino-3,4-dimethylimidazo (4,5-f) quinoline. Carcinoaenesia. 10(3), 601\u2013603.","journal-title":"Carcinoaenesia"},{"key":"7_CR30","unstructured":"Knize, M.G., N.H. Shen, and Felton, J.S. (1988a). The production of mutagens in foods. Proc. Air. Pollution Control. Assoc., 88-130."},{"issue":"6","key":"7_CR31","first-page":"506","volume":"3","author":"M Knize","year":"1988","unstructured":"Knize, M., Shen, N., and Felton, J. (1988b). A comparison of mutagen production in fried-ground chicken and beef. Effect of supplemental creatine. Mutacrenesis. 3(6), 506\u2013508.","journal-title":"Mutacrenesis"},{"key":"7_CR32","doi-asserted-by":"publisher","first-page":"747","DOI":"10.1016\/0278-6915(87)90229-8","volume":"25","author":"A Laser Reutersw\u00e4rd","year":"1987","unstructured":"Laser Reutersw\u00e4rd, A., Skog, K. and J\u00e4gerstad, M. (1987a). Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillon and gravies from different sources. Food Chem. Toxicol. 25, 747\u2013754.","journal-title":"Food Chem. Toxicol."},{"key":"7_CR33","doi-asserted-by":"publisher","first-page":"755","DOI":"10.1016\/0278-6915(87)90230-4","volume":"25","author":"A Laser Reutersw\u00e4rd","year":"1987","unstructured":"Laser Reutersw\u00e4rd, A., Skog, K., and J\u00e4gerstad, M. (1987b). Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids. Food Chem. Toxic., 25, 755\u2013762.","journal-title":"Food Chem. Toxic."},{"key":"7_CR34","unstructured":"Matsushima, T., and Muramatsu, N. (1986). Formation of MeIQx and 4,8-DiMeIQx by heating mixtures of creatinine, amino acids and monosaccharides. In: \u201cGenetic Toxicology of the diet\u201d, I. Knudsen, ed, Alan R. Liss, NY, p 330 (abstract)."},{"key":"7_CR35","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/0165-1161(85)90096-2","volume":"147","author":"M Muramatsu","year":"1985","unstructured":"Muramatsu, M., and Natsushima, T. (1985). Formation of MeIQx and 4,8-DiMeIQx by heating mixtures of creatinine, amino acids and monoaccharides. Mutat. Res., 147. 266\u2013267.","journal-title":"Mutat. Res."},{"key":"7_CR36","first-page":"1586","volume":"61","author":"R M\u00fcnzner","year":"1981","unstructured":"M\u00fcnzner, R. (1981). Mutagenifetspr\u00fcfung von Fleischextrakten. Fleischwirtschaft, 61. 1586.","journal-title":"Fleischwirtschaft"},{"key":"7_CR37","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1016\/0165-7992(84)90042-3","volume":"140","author":"C Negishi","year":"1984","unstructured":"Negishi, C., Wakabayashi, K., Tsuda, M., Sato, S., Sugimura, T., Saito, H., Maeda, M., and J\u00e4gerstad, M. (1984). Formation of 2-amino-3,7, 8-trimethylimidazo[4,5-f])quinoxaline, a new mutagen, by heating a mixture of creatinine, glucose and glycine. Mutat. Res., 140. 55\u201359.","journal-title":"Mutat. Res."},{"key":"7_CR38","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/0165-1161(85)90099-8","volume":"147","author":"C Negishi","year":"1985","unstructured":"Negishi, C., Wakabayashi, K., Yamaizumi, J., Saito, H., Sato, S., and J\u00e4gerstad, M. (1985). Identification of 4,8-DiMeIQx, a new mutagen. Mutat. Res., 147, 267\u2013268.","journal-title":"Mutat. Res."},{"key":"7_CR39","doi-asserted-by":"publisher","first-page":"145","DOI":"10.1016\/0165-7992(86)90113-2","volume":"175","author":"IF Nes","year":"1986","unstructured":"Nes, I.F. (1986). Mutagen formation in fried meat emulsion containing various amounts of creatine. Mutation Res., 175. 145\u2013148.","journal-title":"Mutation Res."},{"key":"7_CR40","doi-asserted-by":"publisher","first-page":"5","DOI":"10.1016\/0165-7992(86)90069-2","volume":"174","author":"T Nyhammar","year":"1986","unstructured":"Nyhammar, T., Grivas, S., Olsson, K. and J\u00e4gerstad, M. (1986). 4,8-DiMeIQx from the model system fructose, alanine and creatinine. Comparison with the isomeric 5,8-DiMeIQx. Mutat. Res., 174, 5\u201310.","journal-title":"Mutat. Res."},{"key":"7_CR41","unstructured":"Nyhammar, T. (1986). Studies on the Maillard reaction and its role in the formation of food mutagens, Doctoral Thesis., Swedish University of Agricultural Sciences ISBN 91-576-2658-8."},{"key":"7_CR42","doi-asserted-by":"publisher","first-page":"921","DOI":"10.1093\/carcin\/5.7.921","volume":"5","author":"H Ohgaki","year":"1984","unstructured":"Ohgaki, H., Kusama, K., Matsukura, N., Morino, K., Hasegawa, H., Sato, S., Takayama, S. and Sugimura, T. (1984). Carcinogenicity in mice of a mutagenic compound, 2-amino-3-methylimidazo (4, 5-f) quinoline, Carcinogenesis. 5, 921\u2013924.","journal-title":"Carcinogenesis"},{"key":"7_CR43","doi-asserted-by":"publisher","first-page":"129","DOI":"10.1289\/ehp.8667129","volume":"67","author":"H Ohgaki","year":"1986","unstructured":"Ohgaki, H., Hasegawa, H., Kato, T., Suenaga, M., Ubukata, M., Sato, S., Takayama, S. and Sugimura, T. (1986a). Carcinogenicity in mice and rats of heterocyclic amines in cooked foods. Environ. Health Perspect., 67, 129\u2013134.","journal-title":"Environ. Health Perspect."},{"key":"7_CR44","doi-asserted-by":"publisher","first-page":"1889","DOI":"10.1093\/carcin\/7.11.1889","volume":"7","author":"H Ohgaki","year":"1986","unstructured":"Ohgaki, H., Hasegawa, H., Suenaga, M., Kato, T., Sato, S., Takayama, S. and Sugimura, T. (1986b). Induction of hepatocellular carcinoma and highly metastatic squamous cell carcinomas in the forestomach of mice by feeding 2-amino-3,4-dimethylimidazo (4, 5-f) quinoline. Carcinocrenesis. 7, 1889\u20131893.","journal-title":"Carcinocrenesis"},{"key":"7_CR45","doi-asserted-by":"publisher","first-page":"665","DOI":"10.1093\/carcin\/8.5.665","volume":"8","author":"H Ohgaki","year":"1987","unstructured":"Ohgaki, H., Hasegawa, H., Suenaga, M., Sato, S., Takayama, S. and Sugimura, T. (1987). Carcinogenicity in mice of a mutagenic compound 2-amino-3,8-dimethylimidazo (4, 5-f) quinoxaline (MeIQx) from cooked foods. Carcinoaenesis. 8, 665\u2013668.","journal-title":"Carcinoaenesis"},{"key":"7_CR46","doi-asserted-by":"publisher","first-page":"47","DOI":"10.1016\/0165-1218(87)90117-0","volume":"187","author":"E \u00d6vervik","year":"1987","unstructured":"\u00d6vervik, E., Nilsson, L., Fredholm, L., Levin, \u00d6., Nord, C-E. and Gustafsson, J.\u00c5. (1987). Mutagenicity of pan residues and gravy from fried meat. Mutation Res., 187, 47\u201355.","journal-title":"Mutation Res."},{"key":"7_CR47","doi-asserted-by":"publisher","first-page":"2293","DOI":"10.1093\/carcin\/10.12.2293","volume":"10","author":"E \u00d6vervik","year":"1989","unstructured":"\u00d6vervik, E., Kleman, M., Berg, I., and Gustafsson, J-A. (1989). Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat. Carcinoaenesis. 10. 2293\u20132301.","journal-title":"Carcinoaenesis"},{"key":"7_CR48","doi-asserted-by":"publisher","first-page":"133","DOI":"10.1016\/0165-7992(87)90143-6","volume":"191","author":"M Shioya","year":"1987","unstructured":"Shioya, M., Wakabayashi, K., Sato, S., Nagao, M., and Sugimura, T. (1987). Formation of a mutagen, 2-amino-l-methyl-6-phenylimidazo (4, 5-b) pyridine(PhIP) in cooked beef, by heating a mixture containing creatinine, phenylalanine and glucose. Mutat. Res., 191. 133\u2013138.","journal-title":"Mutat. Res."},{"key":"7_CR49","doi-asserted-by":"crossref","unstructured":"Skog, K., and J\u00e4gerstad, M. (1990). Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems. Mutat. Res., in press.","DOI":"10.1016\/0027-5107(90)90064-B"},{"key":"7_CR50","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1016\/0304-3835(81)90043-4","volume":"13","author":"N Spingarn","year":"1981","unstructured":"Spingarn, N., Garvie-Gould, C., Vuolo, L., and Weisbarger, J.H. (1981). Formation of mutagens in fried beef patties. Cancer Letter. 13. 93\u201397.","journal-title":"Cancer Letter"},{"key":"7_CR51","first-page":"2415s","volume":"43","author":"T Sugimura","year":"1983","unstructured":"Sugimura, T. and Sato, S. (1983). Mutagen-carcinogen in food. Cancer Res., (Suppl). 43, 2415s\u20132421s.","journal-title":"Cancer Res."},{"key":"7_CR52","first-page":"1","volume-title":"Die Extraktstoffe des Fleisches","author":"H Sulser","year":"1978","unstructured":"Sulser, H. (1978). Die Extraktstoffe des Fleisches. Wissenschaftliche Verlagsgesellschaft MBH, Stuttgart, p. 1\u2013169."},{"key":"7_CR53","first-page":"570","volume":"76","author":"T Tanaka","year":"1985","unstructured":"Tanaka, T., Barnes, W.S, Williams, G.M. and Weisburger, J.H. (1985). Multipotential carcinogenicity of the fried food mutagen 2-amino-3-methylimidazo (4,5-f) quinoline in rats. Jpn. J. Cancer Res. (Gann). 76. 570\u2013576.","journal-title":"Jpn. J. Cancer Res. (Gann)"},{"issue":"2","key":"7_CR54","first-page":"135","volume":"A20","author":"R Taylor","year":"1985","unstructured":"Taylor, R., Fultz, E., and Knize, M. (1985). Mutagen formation in a model beef boiling system III. Purification and identification of three heterocyclic amine mutagens-carcinogens. J. Environ. Sci. Health. A20(2), 135\u2013148.","journal-title":"J. Environ. Sci. Health"},{"issue":"8","key":"7_CR55","first-page":"276","volume":"9","author":"R Taylor","year":"1987","unstructured":"Taylor, R., Fultz, E., Knize, M., and Felton, J. (1987). Formation of the fried ground beef mutagens 2-amino-3-methylimidazo-(4,5-f)quinoline (IQ) and 2-amino-l-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) from L-phenylalanine (Phe) + creatinine (Cre) (or creatine), Environmental Mutagenesis, 9(8), 276, (abstract)","journal-title":"Environmental Mutagenesis"},{"key":"7_CR56","doi-asserted-by":"publisher","first-page":"501","DOI":"10.1016\/0278-6915(88)90002-6","volume":"26","author":"RJ Turesky","year":"1988","unstructured":"Turesky, R.J., Bur, H., Huynh-Ba, T., Aeschbacher, H.U., and Milon, H., (1988). Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry. Food Chem. Toxic. 26, 501\u2013509","journal-title":"Food Chem. Toxic."},{"key":"7_CR57","doi-asserted-by":"publisher","first-page":"868","DOI":"10.1021\/jf60189a032","volume":"21","author":"P-S Wang","year":"1973","unstructured":"Wang, P-S., and Odell, G, V. (1973). Formation of pyrazines from thermal treatment of some amino-hydroxy compounds. J. Aaric. Food Chem., 21, 868\u2013870.","journal-title":"J. Aaric. Food Chem."},{"key":"7_CR58","doi-asserted-by":"publisher","first-page":"844","DOI":"10.1016\/0006-291X(80)91432-1","volume":"96","author":"D Yoshida","year":"1980","unstructured":"Yoshida, D., and Okamoto, H. (1980a). Formation of mutagens by heating creatine and glucose. Biochem. Biophys. Res. Comm., 96, 844\u2013847.","journal-title":"Biochem. Biophys. Res. Comm."},{"issue":"10","key":"7_CR59","doi-asserted-by":"publisher","first-page":"2521","DOI":"10.1271\/bbb1961.44.2521","volume":"44","author":"D Yoshida","year":"1980","unstructured":"Yoshida, D., and Okamoto, H. (1980b). Formation of mutagens by heating the aqueous solution of amino acids and some nitrogenous compounds with addition of glucose. Agr. Biol. Chem., 44(10). 2521\u20132522.","journal-title":"Agr. Biol. Chem."},{"issue":"4","key":"7_CR60","doi-asserted-by":"publisher","first-page":"1069","DOI":"10.1271\/bbb1961.46.1069","volume":"46","author":"D Yoshida","year":"1982","unstructured":"Yoshida, D., and Fukuhara, Y. (1982). Formation of mutagens by heating creatine and amino acids. Aar. Biol. Chem., 46(4). 1069\u20131070","journal-title":"Aar. Biol. Chem."},{"key":"7_CR61","doi-asserted-by":"publisher","first-page":"241","DOI":"10.1271\/bbb1961.48.241","volume":"481","author":"D Yoshida","year":"1984","unstructured":"Yoshida, D., Saito, Y., and Mizusaki, S. (1984). Isolation of 2-amino-3-methyl-imidazo-(4,5-f) quinoline as mutagen from the heated product of a mixture of creatine and proline. Aar. Biol. Chem., 48(1), 241\u2013243.","journal-title":"Aar. Biol. Chem."},{"key":"7_CR62","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1289\/ehp.866755","volume":"67","author":"D Yoshida","year":"1986","unstructured":"Yoshida, D., Natsumoto, T., Okamoto, H., Mizusaki, S., Kushi, A., and Fukuhara, Y. (1986). Formation of mutagens by heating foods and model systems. Environ. Health Perspect., 67, 55\u201358.","journal-title":"Environ. Health Perspect."}],"container-title":["Advances in Experimental Medicine and Biology","Nutritional and Toxicological Consequences of Food Processing"],"original-title":[],"link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/978-1-4899-2626-5_7","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,5,15]],"date-time":"2019-05-15T05:22:44Z","timestamp":1557897764000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/978-1-4899-2626-5_7"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1991]]},"ISBN":["9781489926289","9781489926265"],"references-count":62,"URL":"https:\/\/doi.org\/10.1007\/978-1-4899-2626-5_7","relation":{},"ISSN":["0065-2598"],"issn-type":[{"value":"0065-2598","type":"print"}],"subject":[],"published":{"date-parts":[[1991]]}}}