Salmon CP - Search Results

1

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

Salmon CP, Knize MG, Felton JS. Salmon CP, et al. Food Chem Toxicol. 1997 May;35(5):433-41. doi: 10.1016/s0278-6915(97)00020-3. Food Chem Toxicol. 1997. PMID: 9216741

2

Human exposure to heterocyclic amine food mutagens/carcinogens: relevance to breast cancer.

Felton JS, Knize MG, Salmon CP, Malfatti MA, Kulp KS. Felton JS, et al. Environ Mol Mutagen. 2002;39(2-3):112-8. doi: 10.1002/em.10070. Environ Mol Mutagen. 2002. PMID: 11921178 Review.

3

Factors affecting human heterocyclic amine intake and the metabolism of PhIP.

Knize MG, Kulp KS, Salmon CP, Keating GA, Felton JS. Knize MG, et al. Mutat Res. 2002 Sep 30;506-507:153-62. doi: 10.1016/s0027-5107(02)00162-8. Mutat Res. 2002. PMID: 12351155 Review.

4

Mutagenic activity and heterocyclic amine carcinogens in commercial pet foods.

Knize MG, Salmon CP, Felton JS. Knize MG, et al. Mutat Res. 2003 Aug 5;539(1-2):195-201. doi: 10.1016/s1383-5718(03)00164-5. Mutat Res. 2003. PMID: 12948828

5

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: salmon cp. Cancer Res. 1995 Oct 15;55(20):4516-9. Cancer Res. 1995. PMID: 7553619

6

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. Among authors: salmon cp. Food Chem Toxicol. 1995 Jul;33(7):545-51. doi: 10.1016/0278-6915(95)00025-w. Food Chem Toxicol. 1995. PMID: 7628789

7

Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.

Knize MG, Salmon CP, Hopmans EC, Felton JS. Knize MG, et al. Among authors: salmon cp. J Chromatogr A. 1997 Feb 28;763(1-2):179-85. doi: 10.1016/s0021-9673(96)00720-0. J Chromatogr A. 1997. PMID: 9129321

8

Health risks of heterocyclic amines.

Felton JS, Malfatti MA, Knize MG, Salmon CP, Hopmans EC, Wu RW. Felton JS, et al. Among authors: salmon cp. Mutat Res. 1997 May 12;376(1-2):37-41. doi: 10.1016/s0027-5107(97)00023-7. Mutat Res. 1997. PMID: 9202736 Review.

9

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

Knize MG, Salmon CP, Mehta SS, Felton JS. Knize MG, et al. Among authors: salmon cp. Mutat Res. 1997 May 12;376(1-2):129-34. doi: 10.1016/s0027-5107(97)00035-3. Mutat Res. 1997. PMID: 9202748

10

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: salmon cp. Food Chem Toxicol. 1998 Apr;36(4):279-87. doi: 10.1016/s0278-6915(97)00162-2. Food Chem Toxicol. 1998. PMID: 9651044

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