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

Food and chemical toxicology, 2006-04, Vol.44 (4), p.484-492

2006

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Heterocyclic Amine Content of Cooked Meat and Risk of Prostate Cancer

JNCI : Journal of the National Cancer Institute, 1999-12, Vol.91 (23), p.2038-2044

1999

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Intestinal bacteria metabolize the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine following consumption of a single cooked chicken meal in humans

Food and chemical toxicology, 2008, Vol.46 (1), p.140-148

2008

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

Food and chemical toxicology, 1998-04, Vol.36 (4), p.279-287

1998

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Effects of a chargrilled meat diet on expression of CYP3A, CYP1A, and P-glycoprotein levels in healthy volunteers

Gastroenterology (New York, N.Y. 1943), 1999-07, Vol.117 (1), p.89-98

1999

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Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.1098-1108

1999

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

Food and chemical toxicology, 1998-04, Vol.36 (4), p.289-297

1998

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

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2004-03, Vol.802 (1), p.143-153

2004

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Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken

Food and chemical toxicology, 1997-05, Vol.35 (5), p.433-441

1997

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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

Food and chemical toxicology, 1994, Vol.32 (7), p.595-603

1994

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

Food and chemical toxicology, 2002-05, Vol.40 (5), p.673-684

2002

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Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties

Food and chemical toxicology, 1994-10, Vol.32 (10), p.897-903

1994

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The identification of [2-14C]2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine metabolites in humans

Carcinogenesis (New York), 1999-04, Vol.20 (4), p.705-713

1999

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Heterocyclic amine content in fast-food meat products

Food and chemical toxicology, 1995-07, Vol.33 (7), p.545-551

1995

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Identification of urine metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine following consumption of a single cooked chicken meal in humans

Carcinogenesis (New York), 2000-11, Vol.21 (11), p.2065-2072

2000

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A QSAR for the mutagenic potencies of twelve 2-amino-trimethylimidazopyridine isomers: Structural, quantum chemical, and hydropathic factors

Environmental and molecular mutagenesis, 2006-03, Vol.47 (2), p.132-146

2006

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

Journal of Chromatography A, 2001-04, Vol.914 (1), p.95-103

2001

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Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken

Journal of agricultural and food chemistry, 1998-11, Vol.46 (11), p.4648-4651

1998

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

Journal of Chromatography A, 1997-02, Vol.763 (1), p.179-185

1997

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Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans

Cancer research (Chicago, Ill.), 1994-12, Vol.54 (23), p.6154-6159

1994

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Airborne mutagens produced by frying beef, pork and a soy-based food

Food and chemical toxicology, 1995, Vol.33 (10), p.821-828

1995

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A meat and potato war: implications for cancer etiology

Carcinogenesis (New York), 2006-12, Vol.27 (12), p.2367-2370

2006

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Heterocyclic amine formation and the impact of structure on their mutagenicity

Cancer letters, 1999-09, Vol.143 (2), p.127-134

1999

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Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

Carcinogenesis (New York), 1995-01, Vol.16 (1), p.39-52

1995

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Dietary exposure to heterocyclic amines in a Chinese population

Nutrition and cancer, 2005-01, Vol.52 (2), p.147-155

2005

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

Heterocyclic Amine Content of Cooked Meat and Risk of Prostate Cancer

Intestinal bacteria metabolize the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine following consumption of a single cooked chicken meal in humans

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

Effects of a chargrilled meat diet on expression of CYP3A, CYP1A, and P-glycoprotein levels in healthy volunteers

Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

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

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

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

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

Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties

The identification of [2-14C]2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine metabolites in humans

Heterocyclic amine content in fast-food meat products

Identification of urine metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine following consumption of a single cooked chicken meal in humans

A QSAR for the mutagenic potencies of twelve 2-amino-trimethylimidazopyridine isomers: Structural, quantum chemical, and hydropathic factors

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

Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken

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

Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans

Airborne mutagens produced by frying beef, pork and a soy-based food

A meat and potato war: implications for cancer etiology

Heterocyclic amine formation and the impact of structure on their mutagenicity

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

Dietary exposure to heterocyclic amines in a Chinese population

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