Chemoprevention of heterocyclic amine-induced carcinogenesis by phenolic compounds in rats

Meat, cooking methods and colorectal cancer: A case‐referent study in Stockholm

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Public Health, Nutritional Sciences, Oncology +11

Metabolic activation and covalent binding to nucleic acids of carcinogenic heterocyclic amines from cooked foods and amino acid pyrolysates.

Ryuichi Kato, Yasushi Yamazoe · PubMed · 1987 · 150 citations

Pharmacy, Food Science, Toxicology +17

Characterization of DNA adducts formed in vitro by reaction of N-hydroxy-2-amino-3-methylimidazo[4,5-f]quinoline and N-hydroxy-2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline at the C-8 and N2 atoms of guanine

Robert J. Turesky, Susan C. Rossi, Dieter H. Welti et al. · Chemical Research in Toxicology · 1992 · 148 citations

Pharmacy, Biochemistry, Molecular Biology +15

Assessment of the human exposure to heterocyclic amines

Katarina Augustsson · Carcinogenesis · 1997 · 146 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +14

Intake of fried meat and risk of cancer: A follow‐up study in finland

Paul Knekt, Gunnar Steineck, Ritva Järvinen et al. · International Journal of Cancer · 1994 · 134 citations

Medicine, Nutritional Sciences, Oncology +14