Mutagenic heterocyclic aromatic amines (HAAs) in ‘processed food flavour’ samples

Revised methods for the Salmonella mutagenicity test

Dorothy M. Maron, Bruce N. Ames · Mutation Research/Environmental Mutagenesis and Related Subjects · 1983 · 7.3K citations

Food Microbiology, Salmonella Mutagenicity Test, Microbiology +1

Cancer chemoprevention: principles and prospects

Mark A. Morse, Gary D. Stoner · Carcinogenesis · 1993 · 409 citations

Oncology, Cancer Chemoprevention, Chemoprevention Strategy +12

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

Mutagens and Carcinogens in the Diet

John H. Weisburger · Journal of the American College of Nutrition · 1991 · 238 citations

Nutrition, Dietary Exposure, Pathology +6

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