M G Knize

Heterocyclic amine content of cooked meat and risk of prostate cancer.

L R Ferguson, R T Jackson, L. Ferguson, 1999, Journal of the National Cancer Institute.

Identification of urine metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine following consumption of a single cooked chicken meal in humans.

K. Kulp, M. Knize, J. Felton, 2000, Carcinogenesis.

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.

K T Bogen, D W Layton, D. Layton, 1995, Carcinogenesis.

Heterocyclic amine formation and the impact of structure on their mutagenicity.

M. Colvin, F. Hatch, M. Knize, 1999, Cancer letters.

Airborne mutagens produced by frying beef, pork and a soy-based food.

P. Kuzmicky, D. Hsieh, H. Thiébaud, 1995, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties.

M. Colvin, M. Knize, M G Knize, 2002, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.