Knize MG - Search Results

1

Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans.

Sinha R, Rothman N, Brown ED, Mark SD, Hoover RN, Caporaso NE, Levander OA, Knize MG, Lang NP, Kadlubar FF. Sinha R, et al. Among authors: knize mg. Cancer Res. 1994 Dec 1;54(23):6154-9. Cancer Res. 1994. PMID: 7954461

2

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.

Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, Rossi SC, Mark SD, Levander OA, Felton JS. Sinha R, et al. Among authors: knize mg. Cancer Res. 1995 Oct 15;55(20):4516-9. Cancer Res. 1995. PMID: 7553619

3

Heterocyclic amine content in fast-food meat products.

Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, Cunningham PL, Felton JS. Knize MG, et al. Food Chem Toxicol. 1995 Jul;33(7):545-51. doi: 10.1016/0278-6915(95)00025-w. Food Chem Toxicol. 1995. PMID: 7628789

4

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA. Sinha R, et al. Among authors: knize mg. Food Chem Toxicol. 1998 Apr;36(4):279-87. doi: 10.1016/s0278-6915(97)00162-2. Food Chem Toxicol. 1998. PMID: 9651044

5

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.

Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N. Sinha R, et al. Among authors: knize mg. Food Chem Toxicol. 1998 Apr;36(4):289-97. doi: 10.1016/s0278-6915(97)00159-2. Food Chem Toxicol. 1998. PMID: 9651045

6

The identification of [2-(14)C]2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine metabolites in humans.

Malfatti MA, Kulp KS, Knize MG, Davis C, Massengill JP, Williams S, Nowell S, MacLeod S, Dingley KH, Turteltaub KW, Lang NP, Felton JS. Malfatti MA, et al. Among authors: knize mg. Carcinogenesis. 1999 Apr;20(4):705-13. doi: 10.1093/carcin/20.4.705. Carcinogenesis. 1999. PMID: 10223203

7

In vivo human metabolism of [2-14C]2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).

Lang NP, Nowell S, Malfatti MA, Kulp KS, Knize MG, Davis C, Massengill J, Williams S, MacLeod S, Dingley KH, Felton JS, Turteltaub KW. Lang NP, et al. Among authors: knize mg. Cancer Lett. 1999 Sep 1;143(2):135-8. doi: 10.1016/s0304-3835(99)00142-1. Cancer Lett. 1999. PMID: 10503892

8

Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).

Keating GA, Sinha R, Layton D, Salmon CP, Knize MG, Bogen KT, Lynch CF, Alavanj M. Keating GA, et al. Among authors: knize mg. Cancer Causes Control. 2000 Sep;11(8):731-9. doi: 10.1023/a:1008935407971. Cancer Causes Control. 2000. PMID: 11065010

9

Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.

Salmon CP, Knize MG, Panteleakos FN, Wu RW, Nelson DO, Felton JS. Salmon CP, et al. Among authors: knize mg. J Natl Cancer Inst. 2000 Nov 1;92(21):1773-8. doi: 10.1093/jnci/92.21.1773. J Natl Cancer Inst. 2000. PMID: 11058620

10

Chemical analysis, prevention, and low-level dosimetry of heterocyclic amines from cooked food.

Felton JS, Knize MG, Roper M, Fultz E, Shen NH, Turteltaub KW. Felton JS, et al. Among authors: knize mg. Cancer Res. 1992 Apr 1;52(7 Suppl):2103s-2107s. Cancer Res. 1992. PMID: 1544148

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