Mark G. Knize

The isolation and identification of a new mutagen from fried ground beef: 2-amino-l-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP)

James S. Felton, Mark G. Knize, Nancy H. Shen et al. · Carcinogenesis · 1986 · 286 citations

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

Rashmi Sinha, Nathaniel Rothman, Cynthia P. Salmon et al. · Food and Chemical Toxicology · 1998 · 285 citations

Meat Drippings, Heterocyclic Amine Content, Meat Quality +2

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.

Rashmi Sinha, Nathaniel Rothman, Ellen Brown et al. · PubMed · 1995 · 272 citations

High Concentrations, Nutrition, Engineering +22

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

Mark G. Knize, Frank Dolbeare, K. L. Carroll et al. · Food and Chemical Toxicology · 1994 · 224 citations

Food Chemistry, Health Sciences, Food Analysis +5

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

Rashmi Sinha, Mark G. Knize, Cynthia P. Salmon et al. · Food and Chemical Toxicology · 1998 · 224 citations

Food Chemistry, Pork Products, Meat Packaging +13