Knize MG - Search Results

1

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. Keating GA, et al. Among authors: knize mg. Cancer Causes Control. 2000 Sep;11(8):731-9. doi: 10.1023/a:1008935407971. Cancer Causes Control. 2000. PMID: 11065010

2

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

Felton JS, Knize MG, Salmon CP, Malfatti MA, Kulp KS. Felton JS, et al. Among authors: knize mg. Environ Mol Mutagen. 2002;39(2-3):112-8. doi: 10.1002/em.10070. Environ Mol Mutagen. 2002. PMID: 11921178 Review.

3

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

Knize MG, Kulp KS, Salmon CP, Keating GA, Felton JS. Knize MG, et al. Mutat Res. 2002 Sep 30;506-507:153-62. doi: 10.1016/s0027-5107(02)00162-8. Mutat Res. 2002. PMID: 12351155 Review.

4

Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.

Knize MG, Salmon CP, Felton JS. Knize MG, et al. Mutat Res. 2003 Aug 5;539(1-2):195-201. doi: 10.1016/s1383-5718(03)00164-5. Mutat Res. 2003. PMID: 12948828

5

Heterocyclic amine content in fast-food meat products.

Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, Cunningham PL, Felton JS. Knize MG, et al. Food Chem Toxicol. 1995 Jul;33(7):545-51. doi: 10.1016/0278-6915(95)00025-w. Food Chem Toxicol. 1995. PMID: 7628789

6

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

Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM, Felton JS. Layton DW, et al. Among authors: knize mg. Carcinogenesis. 1995 Jan;16(1):39-52. doi: 10.1093/carcin/16.1.39. Carcinogenesis. 1995. PMID: 7834804 Review.

7

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. Knize MG, et al. J Chromatogr A. 1997 Feb 28;763(1-2):179-85. doi: 10.1016/s0021-9673(96)00720-0. J Chromatogr A. 1997. PMID: 9129321

8

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

Knize MG, Salmon CP, Mehta SS, Felton JS. Knize MG, et al. Mutat Res. 1997 May 12;376(1-2):129-34. doi: 10.1016/s0027-5107(97)00035-3. Mutat Res. 1997. PMID: 9202748

9

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

Salmon CP, Knize MG, Felton JS. Salmon CP, et al. Among authors: knize mg. Food Chem Toxicol. 1997 May;35(5):433-41. doi: 10.1016/s0278-6915(97)00020-3. Food Chem Toxicol. 1997. PMID: 9216741

10

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

Knize MG, Salmon CP, Pais P, Felton JS. Knize MG, et al. Adv Exp Med Biol. 1999;459:179-93. doi: 10.1007/978-1-4615-4853-9_12. Adv Exp Med Biol. 1999. PMID: 10335376 Review.

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