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Cooked Food Mutagens

Effect of creatine on the mutagen formation in beef and chicken.

(King, Charles M., Louis J. Romano, and Dennis Schuetzle. Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, 1988, p. 76)

Creatine Three amino-imidazoazaarene

(King, Charles M., Louis J. Romano, and Dennis Schuetzle. Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, 1988, p. 74)

The twelve possible isometric structures for TMIP.

(King, Charles M., Louis J. Romano, and Dennis Schuetzle. Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, 1988, p. 78)

Proposed structures for oxygen containing mutagens.

(King, Charles M., Louis J. Romano, and Dennis Schuetzle. Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, 1988, p. 80)

Relative mutagenic activity for a series of quinoxalines and quinolines.

(King, Charles M., Louis J. Romano, and Dennis Schuetzle. Carcinogenic and Mutagenic Responses to Aromatic Amines and Nitroarenes, 1988, p. 80)

Carcinogenicities of heterocyclic amines in rats and mice. Amounts of heterocyclic amines in cooked food. Metabolic activation pathway of IQ
 

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