Analysis of heterocyclic amines in food products: interlaboratory studies

Mutagenicities of smoke condensates and the charred surface of fish and meat

Minako Nagao, Masako Honda, Yuko Seino et al. · Cancer Letters · 1977 · 355 citations

Pharmacy, Environmental Sciences, Toxicology +14

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

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

Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products

Gian A. Gross · Carcinogenesis · 1990 · 175 citations

Pharmacy, Food Science, Toxicology +13