Evaluation of different liquid chromatography–electrospray mass spectrometry systems for the analysis of heterocyclic amines

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

Environmental Health, Chemical Contaminants, Chemical Hazard +8

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 · 224 citations

Food Chemistry, Pork Products, Meat Packaging +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

Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings

Gian A. Gross, Robert J. Turesky, Laurent B. Fay et al. · Carcinogenesis · 1993 · 196 citations

Food Forensics, Bioorganic Chemistry, Food Analysis +19

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken

Cynthia P. Salmon, Mark G. Knize, James S. Felton · Food and Chemical Toxicology · 1997 · 138 citations

Biochemistry, Medicine, Toxicology +3