2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline and resveratrol

2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline has been researched along with resveratrol in 2 studies

Research

Studies (2)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	1 (50.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	1 (50.00)	2.80

Authors

Authors	Studies
Boyce, A; Doehmer, J; Gooderham, NJ	1
Angénieux, M; Blinet, P; Chaloin, L; Chevolleau, S; Debrauwer, L; Engel, E; Mercier, F; Meurillon, M	1

Other Studies

2 other study(ies) available for 2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline and resveratrol

Article	Year
Phytoalexin resveratrol attenuates the mutagenicity of the heterocyclic amines 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline. Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2004, Mar-25, Volume: 802, Issue:1 Topics: Animals; Antimutagenic Agents; Cell Line; Cricetinae; Imidazoles; Mutagens; Phytoalexins; Plant Extracts; Quinoxalines; Resveratrol; Sesquiterpenes; Stilbenes; Terpenes	2004
Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling. Food chemistry, 2020, Nov-30, Volume: 331 Topics: Amines; Animals; Antioxidants; Cattle; Cooking; Heterocyclic Compounds; Models, Molecular; Origanum; Plant Extracts; Quinolines; Quinoxalines; Red Meat; Resveratrol; Structure-Activity Relationship; Tea; Wine	2020

Article

Year

Phytoalexin resveratrol attenuates the mutagenicity of the heterocyclic amines 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline.

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2004, Mar-25, Volume: 802, Issue:1

Topics: Animals; Antimutagenic Agents; Cell Line; Cricetinae; Imidazoles; Mutagens; Phytoalexins; Plant Extracts; Quinoxalines; Resveratrol; Sesquiterpenes; Stilbenes; Terpenes

2004

Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling.

Food chemistry, 2020, Nov-30, Volume: 331

Topics: Amines; Animals; Antioxidants; Cattle; Cooking; Heterocyclic Compounds; Models, Molecular; Origanum; Plant Extracts; Quinolines; Quinoxalines; Red Meat; Resveratrol; Structure-Activity Relationship; Tea; Wine

2020