Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households von Salmon, C.P., Knize, M.G., Felton, J.S., Zhao, B., Seow, A.

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Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings von Sinha, R., Rothman, N., Salmon, C.P., Knize, M.G., Brown, E.D., Swanson, C.A., Rhodes, D., Rossi, S., Felton, J.S., Levander, O.A.

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Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness von Sinha, R., Knize, M.G., Salmon, C.P., Brown, E.D., Rhodes, D., Felton, J.S., Levander, O.A., Rothman, N.

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Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties von Felton, J.S., Fultz, E., Dolbeare, F.A., Knize, M.G.

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Activation of 2-amino-1-methyl-6-phenyimidazo[4,5-b] pyridine (PhIP) to mutagenic metabolites von Buonarati, M.H., Felton, J.S.

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Identification of the mutagens in cooked beef von Felton, J.S, Knize, M.G, Shen, N.H, Andresen, B.D, Bjeldanes, L.F, Hatch, F.T

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The isolation and identification of a new mutagen from fried ground beef: 2-amino-l-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) von Felton, J.S., Knize, M.G., Shen, N.H., Lewis, P.R., Andresen, B.D., Happe, J., Hatch, F.T.

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Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings von Pais, Pilar, Salmon, Cynthia P, Knize, Mark G, Felton, James S

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Genotoxicity of compounds from cooked beef in repair-deficient CHO cells versus Salmonella mutagenicity von Thompson, L.H., Tucker, J.D., Stewart, S.A., Christensen, M.L., Salazar, E.P., Carrano, A.V., Felton, J.S.

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PhIP metabolites in human urine after consumption of well-cooked chicken von Kulp, K.S., Knize, M.G., Fowler, N.D., Salmon, C.P., Felton, J.S.

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Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken von Salmon, C.P, Knize, M.G, Felton, J.S

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Low-level biological dosimetry of heterocyclic amine carcinogens isolated from cooked food von Turteltaub, K.W, Vogel, J.S, Frantz, C, Buonarati, M.H, Felton, J.S

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Metabolism of 2-amino-1-methyl-6-phenylimidazo(4, 5-b)pyridine (PHIP) in mice von Buonarati, M.H., Roper, M., Morris, C.J., Happe, J.A., Knize, M.G., Felton, J.S.

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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties von Knize, M.G., Dolbeare, F.A., Carroll, K.L., Moore, D.H., Felton, J.S.

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Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken von Knize, M. G, Sinha, R, Brown, E. D, Salmon, C. P, Levander, O. A, Felton, J. S, Rothman, N

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Accelerator mass spectrometry in the biomedical sciences: applications in low-exposure biomedical and environmental dosimetry von Felton, J.S., Turteltaub, K.W., Vogel, J.S., Balhorn, R., Gledhill, B.L., Southon, J.R., Caffee, M.W., Finkel, R.C., Nelson, D.E., Proctor, I.D., Davis, J.C.

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Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef von Knize, M.G., Andresen, B.D., Healy, S.K., Shen, N.H., Lewis, P.R., Bjeldanes, L.F., Hatch, F.T., Felton, J.S.

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Heterocyclic amine content in fast-food meat products von Knize, M.G., Sinha, R., Rothman, N., Brown, E.D., Salmon, C.P., Levander, O.A., Cunningham, P.L., Felton, J.S.

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Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat von Knize, M.G, Felton, J.S

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Liquid chromatography–tandem mass spectrometry method of urine analysis for determining human variation in carcinogen metabolism von Knize, M.G, Kulp, K.S, Malfatti, M.A, Salmon, C.P, Felton, J.S

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