Cynthia P. Salmon

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 · 286 citations

Agriculture, Chemistry, Food Science +11

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

Agriculture, Food Science, Poultry Science +11

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 · 225 citations

Agriculture, Food Science, Food Analysis +13

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

Pilar Pais, Cynthia P. Salmon, Mark G. Knize et al. · Journal of Agricultural and Food Chemistry · 1999 · 198 citations

Agriculture, Food Science, Toxicology +9

Heterocyclic amine content in fast-food meat products

Mark G. Knize, Rashmi Sinha, Nathaniel Rothman et al. · Food and Chemical Toxicology · 1995 · 152 citations

Agriculture, Chemistry, Food Science +6