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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 1, 1990
Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled porkI Berg, E Overvik, J A Gustafsson
Food Additives and Contaminants|November 24, 1999
A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagensK Augustsson, J Lindblad, E Overvik, et al.
European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP)|July 1, 1993
The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measuresG Steineck, M Gerhardsson de Verdier, E Overvik
Princess Takamatsu Symposia|January 1, 1995
Activation and effects of the food-derived heterocyclic amines in extrahepatic tissuesE Overvik, H Hellmold, C Branting, et al.
IARC Scientific Publications|January 1, 1990
Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked foodE Overvik, I Berg, M Kleman, et al.
Carcinogenesis|September 1, 1993
Cytochrome P450 forms in the rodent lung involved in the metabolic activation of food-derived heterocyclic aminesH Hellmold, E Overvik, M Strömstedt, et al.
Mutation Research|March 1, 1988
Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees CI Berg, E Overvik, C E Nord, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|April 1, 1990
Mutagen excretion and cytochrome P-450-dependent activity in germfree and conventional rats fed a diet containing fried meatE Overvik, P Lindeskog, T Midtvedt, et al.
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