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Items: 1 to 20 of 24

1.

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

Salmon CP, Knize MG, Felton JS, Zhao B, Seow A.

Food Chem Toxicol. 2006 Apr;44(4):484-92. Epub 2005 Oct 13.

PMID:
16226366
2.

PhIP metabolites in human urine after consumption of well-cooked chicken.

Kulp KS, Knize MG, Fowler ND, Salmon CP, Felton JS.

J Chromatogr B Analyt Technol Biomed Life Sci. 2004 Mar 25;802(1):143-53.

PMID:
15036006
3.

Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.

Knize MG, Salmon CP, Felton JS.

Mutat Res. 2003 Aug 5;539(1-2):195-201.

PMID:
12948828
4.

Factors affecting human heterocyclic amine intake and the metabolism of PhIP.

Knize MG, Kulp KS, Salmon CP, Keating GA, Felton JS.

Mutat Res. 2002 Sep 30;506-507:153-62. Review.

PMID:
12351155
5.

Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties.

Tran NL, Salmon CP, Knize MG, Colvin ME.

Food Chem Toxicol. 2002 May;40(5):673-84.

PMID:
11955674
6.

Human exposure to heterocyclic amine food mutagens/carcinogens: relevance to breast cancer.

Felton JS, Knize MG, Salmon CP, Malfatti MA, Kulp KS.

Environ Mol Mutagen. 2002;39(2-3):112-8. Review.

PMID:
11921178
7.

Liquid chromatography-tandem mass spectrometry method of urine analysis for determining human variation in carcinogen metabolism.

Knize MG, Kulp KS, Malfatti MA, Salmon CP, Felton JS.

J Chromatogr A. 2001 Apr 20;914(1-2):95-103.

PMID:
11358237
8.

Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).

Keating GA, Sinha R, Layton D, Salmon CP, Knize MG, Bogen KT, Lynch CF, Alavanj M.

Cancer Causes Control. 2000 Sep;11(8):731-9.

PMID:
11065010
9.
10.

Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.

Salmon CP, Knize MG, Panteleakos FN, Wu RW, Nelson DO, Felton JS.

J Natl Cancer Inst. 2000 Nov 1;92(21):1773-8.

PMID:
11058620
11.

Formation of the mutagen IFP in model systems and detection in restaurant meats.

Pais P, Tanga MJ, Salmon CP, Knize MG.

J Agric Food Chem. 2000 May;48(5):1721-6.

PMID:
10820085
12.

Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings.

Pais P, Salmon CP, Knize MG, Felton JS.

J Agric Food Chem. 1999 Mar;47(3):1098-108.

PMID:
10552422
13.

Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.

Knize MG, Salmon CP, Pais P, Felton JS.

Adv Exp Med Biol. 1999;459:179-93. Review.

PMID:
10335376
14.

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.

Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.

Food Chem Toxicol. 1998 Apr;36(4):289-97.

PMID:
9651045
15.

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA.

Food Chem Toxicol. 1998 Apr;36(4):279-87.

PMID:
9651044
16.

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

Knize MG, Salmon CP, Mehta SS, Felton JS.

Mutat Res. 1997 May 12;376(1-2):129-34.

PMID:
9202748
17.

Health risks of heterocyclic amines.

Felton JS, Malfatti MA, Knize MG, Salmon CP, Hopmans EC, Wu RW.

Mutat Res. 1997 May 12;376(1-2):37-41. Review.

PMID:
9202736
18.

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

Salmon CP, Knize MG, Felton JS.

Food Chem Toxicol. 1997 May;35(5):433-41.

PMID:
9216741
19.

Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.

Knize MG, Salmon CP, Hopmans EC, Felton JS.

J Chromatogr A. 1997 Feb 28;763(1-2):179-85.

PMID:
9129321
20.

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, Rossi SC, Mark SD, Levander OA, Felton JS.

Cancer Res. 1995 Oct 15;55(20):4516-9.

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