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Carcinogenesis|December 1, 1989
Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meatE Overvik, M Kleman, I Berg, et al.
Mutation Research|January 1, 1991
The formation of heart DNA adducts in F344 rat following dietary administration of heterocyclic aminesE Overvik, M Ochiai, M Hirose, et al.
Mutagenesis|March 1, 1992
Mutagenic and cytotoxic action of heated pork meat extracts in human diploid fibroblastsA Kolman, M Kleman, T Bohusová, et al.
Princess Takamatsu Symposia|January 1, 1995
Induction of cytochrome P4501A isozymes by heterocyclic amines and other food-derived compoundsM I Kleman, E Overvik, L Poellinger, et al.
Carcinogenesis|September 1, 1992
In vitro activation of the dioxin receptor to a DNA-binding form by food-borne heterocyclic aminesM I Kleman, E Overvik, G G Mason, et al.
Carcinogenesis|October 1, 1993
The heterocyclic amines IQ and MeIQx show no promotive effect in a short-term in vivo liver carcinogenesis assayM I Kleman, E Overvik, I Porsch-Hällström, et al.
Mutation Research|April 1, 1988
Influence of fried meat and fiber on cytochrome P-450 mediated activity and excretion of mutagens in ratsP Lindeskog, E Overvik, L Nilsson, et al.
International Journal of Cancer|October 21, 1991
Meat, cooking methods and colorectal cancer: a case-referent study in StockholmM Gerhardsson de Verdier, U Hagman, R K Peters, et al.
Mutation Research|August 1, 1986
Influence of frying fat on mutagenic activity in lean pork meatL Nilsson, E Overvik, L Fredholm, et al.
Mutation Research|March 1, 1984
High mutagenic activity formed in pan-broiled porkE Overvik, L Nilsson, L Fredholm, et al.
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