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	1.	Synthesis and evaluation of the thiosemicarbazone, dithiocarbazonate, and 2'-pyrazinylhydrazone of pyrazinecarboxaldehyde as agents for the treatment of iron overload. [electronic resource] by Spingarn, N E Sartorelli, A C Producer: 19800317 In: Journal of medicinal chemistry vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Formation of mutagens in cooked foods. I. Beef. [electronic resource] by Spingarn, N E Weisburger, J H Producer: 19800226 In: Cancer letters vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Formation of mutagens in sugar-ammonia model systems. [electronic resource] by Spingarn, N E Garvie, C T Producer: 19800712 In: Journal of agricultural and food chemistry vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Formation of mutagens in cooked foods. II. Foods with high starch content. [electronic resource] by Spingarn, N E Slocum, L A Weisburger, J H Producer: 19800712 In: Cancer letters vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Formation of mutagens in sugar-amino acid model systems. [electronic resource] by Spingarn, N E Garvie-Gould, C T Slocum, L A Producer: 19830715 In: Journal of agricultural and food chemistry vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Detection of carcinogens as mutagens: bacterial tester strains with R factor plasmids. [electronic resource] by McCann, J Spingarn, N E Kobori, J Ames, B N Producer: 19750714 In: Proceedings of the National Academy of Sciences of the United States of America vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. [electronic resource] by Wang, Y Y Vuolo, L L Spingarn, N E Weisburger, J H Producer: 19821218 In: Cancer letters vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties. [electronic resource] by Spingarn, N E Garvie-Gould, C Vuolo, L L Weisburger, J H Producer: 19811124 In: Cancer letters vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Nutrition and cancer--on the mechanisms bearing on causes of cancer of the colon, breast, prostate, and stomach. [electronic resource] by Weisburger, J H Reddy, B S Hill, P Cohen, L A Wynder, E L Spingarn, N E Producer: 19801216 In: Bulletin of the New York Academy of Medicine vol. 56 Availability: No items available. Save to lists Add to cart (remove)
	10.	Formation of mutagens in cooked foods. III. Isolation of a potent mutagen from beef. [electronic resource] by Spingarn, N E Kasai, H Vuolo, L L Nishimura, S Yamaizumi, Z Sugimura, T Matsushima, T Weisburger, J H Producer: 19810720 In: Cancer letters vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)