Page last updated: 2024-08-17

quinoxalines and creatine

quinoxalines has been researched along with creatine in 10 studies

Research

Studies (10)

TimeframeStudies, this research(%)All Research%
pre-19902 (20.00)18.7374
1990's5 (50.00)18.2507
2000's0 (0.00)29.6817
2010's3 (30.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Eichner, K; Schuirmann, E1
Jägerstad, M; Skog, K1
Kato, T; Kikugawa, K1
Grivas, S; Jägerstad, M; Negishi, C; Olsson, K; Reuterswärd, AL; Sato, S1
Diachenko, GW; Hargraves, WA; Jackson, LS; Stroup, WH1
Dolbeare, FA; Felton, JS; Fultz, E; Knize, MG1
Jinno, F; Kim, IS; Koyota, S; Kurosaka, R; Nukaya, H; Sugimura, T; Tada, A; Takahashi, M; Wakabayashi, K; Yamaizumi, Z1
Houser, TA; Hunt, MC; Smith, JS; Vangnai, K1
Artioli, GG; Carpentier, A; Dantas, WS; Dörr, FA; Fernandes, AL; Gualano, B; Murai, IH; Pereira, RT; Pinto, E; Poortmans, JR; Roschel, H; Santinho, MA; Seguro, AC; Solis, MY1
Gibis, M; Weiss, J1

Reviews

1 review(s) available for quinoxalines and creatine

ArticleYear
Effects of meat composition and cooking conditions on the formation of mutagenic imidazoquinoxalines (MeIQx and its methyl derivatives).
    Princess Takamatsu symposia, 1985, Volume: 16

    Topics: Amino Acids; Chemical Phenomena; Chemistry; Cooking; Creatine; Creatinine; Fats; Hot Temperature; Imidazoles; Meat; Monosaccharides; Mutagens; Quinoxalines

1985

Trials

1 trial(s) available for quinoxalines and creatine

ArticleYear
Can creatine supplementation form carcinogenic heterocyclic amines in humans?
    The Journal of physiology, 2015, Sep-01, Volume: 593, Issue:17

    Topics: Adult; Amines; Carcinogens; Creatine; Cross-Over Studies; Diet; Female; Furans; Humans; Imidazoles; Male; Quinoxalines; Single-Blind Method

2015

Other Studies

8 other study(ies) available for quinoxalines and creatine

ArticleYear
[Formation of IQ-compounds in meat and meat products].
    Zeitschrift fur Ernahrungswissenschaft, 1991, Volume: 30, Issue:1

    Topics: Amino Acids; Animals; Carbohydrate Metabolism; Chromatography, High Pressure Liquid; Creatine; Creatinine; Food Handling; Gas Chromatography-Mass Spectrometry; Hot Temperature; Imidazoles; Maillard Reaction; Meat; Meat Products; Mutagens; Quinolines; Quinoxalines

1991
Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems.
    Mutation research, 1990, Volume: 230, Issue:2

    Topics: Chromatography, High Pressure Liquid; Creatine; Creatinine; Disaccharides; Ethylene Glycols; Food; Glycine; Hot Temperature; Maillard Reaction; Monosaccharides; Mutagenicity Tests; Mutagens; Quinoxalines; Salmonella; Temperature

1990
Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.
    Mutation research, 1987, Volume: 179, Issue:1

    Topics: Animals; Cooking; Creatine; Desiccation; Fishes; Hot Temperature; Mutagenicity Tests; Quinoxalines; Rats; Salmonella typhimurium; Species Specificity

1987
Heterocyclic aromatic amine content of selected beef flavors.
    Mutation research, 1994, Volume: 320, Issue:1-2

    Topics: Animals; Cattle; Chromatography, High Pressure Liquid; Creatine; Creatinine; Dose-Response Relationship, Drug; Flavoring Agents; Imidazoles; Linear Models; Meat Products; Mutagenicity Tests; Mutagens; Quinolines; Quinoxalines; Salmonella typhimurium

1994
Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.
    Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1994, Volume: 32, Issue:10

    Topics: Amines; Amino Acids; Animals; Carcinogens; Cattle; Chromatography, High Pressure Liquid; Cooking; Creatine; Creatinine; Food Irradiation; Glucose; Heterocyclic Compounds; Imidazoles; Meat; Microwaves; Mutagenicity Tests; Mutagens; Quinolines; Quinoxalines; Salmonella

1994
Isolation and identification of a new mutagen, 2-amino-4-hydroxy-methyl-3,8-dimethylimidazo[4,5-f]quinoxaline (4-CH2OH-8-MeIQx), from beef extract.
    Carcinogenesis, 1994, Volume: 15, Issue:1

    Topics: Animals; Cattle; Chromatography, High Pressure Liquid; Creatine; Magnetic Resonance Spectroscopy; Male; Mass Spectrometry; Meat; Mutagenicity Tests; Mutagens; Quinoxalines; Rats; Rats, Inbred F344; Spectrophotometry, Ultraviolet; Threonine; Tissue Extracts

1994
Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studies.
    Meat science, 2014, Volume: 98, Issue:2

    Topics: Amines; Animals; Cooking; Creatine; Heterocyclic Compounds; Hot Temperature; Hydrogen-Ion Concentration; Imidazoles; Meat; Phosphates; Quinoxalines; Salts; Swine; Water

2014
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
    Journal of food science, 2015, Volume: 80, Issue:11

    Topics: Acids, Heterocyclic; Amines; Amino Acids; Animals; Cattle; Chromatography, High Pressure Liquid; Cooking; Creatine; Creatinine; Glucose; Horses; Hot Temperature; Humans; Imidazoles; Meat; Mutagens; Poultry; Pyridines; Quinoxalines; Sheep; Swine

2015