Spiros Grivas

Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

Hans Lingnert, Spiros Grivas, Margaretha Jägerstad et al. · Scandinavian Journal of Nutrition · 2002 · 153 citations · Full text

Food Chemistry, Acrylamide Levels, Engineering +15

Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose

Margaretha Jägerstad, Kjell Olsson, Spiros Grivas et al. · Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis · 1984 · 116 citations

Bioorganic Chemistry, Biochemistry, Natural Sciences +3

Reaction of the <i>N</i>²-acetoxy derivative of 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) with 2'-deoxyguanosine and DNA. Synthesis and identification of <i>N</i>²-(2'-deoxyguanosin-8-yl) - PhIP

Henrik Lauritz Frandsen, Spiros Grivas, Rolf Andersson et al. · Carcinogenesis · 1992 · 114 citations

Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids

Margaretha Jägerstad, Anita Laser Reuterswärd, Roger Olsson et al. · Food Chemistry · 1983 · 112 citations

Biosynthesis, Engineering, Biochemistry +7

Formation of a glutathione conjugate and a semistable transportable glucuronide conjugate of <i>N</i>²-oxidized species of 2-amino-1-methyl-6phenylimidazo[4,5-<i>b</i>]pyridine (PHIP) in rat liver

Jan Alexander, Håkan Wallin, Ole Jφrgen Rossland et al. · Carcinogenesis · 1991 · 85 citations