Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

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A. J. Zuckerman · Journal of Clinical Pathology · 1995 · 8.8K citations · Full text

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IARC monographs on the evaluation of carcinogenic risks to humans

James Hopkins · Food and Chemical Toxicology · 1989 · 2.9K citations

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Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

Gian A. Gross, A. Grüter · Journal of Chromatography A · 1992 · 400 citations

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M. Kujawa · Food / Nahrung · 1994 · 393 citations

Pharmacy, Oncology, Toxicology +17

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

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