Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography—negative ion mass spectrometry

Identification of the mutagens in cooked beef.

1986 • 244 citations

Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products

1990 • 176 citations

Intra- and interindividual variability in systemic exposure in humans to 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl- 6-phenylimidazo[4,5-b]pyridine, carcinogens present in cooked beef.

1992 • 121 citations

Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry

1988 • 102 citations

Detection and measurement of MeIQx in human urine after ingestion of a cooked meat meal

1989 • 94 citations

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

1985 • 90 citations

Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectrometry

1988 • 75 citations

The Syntehsis of the Cooked-beef Mutagen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and Its 3-Methyl Isomer

1986 • 34 citations

ChemInform Abstract: The Synthesis of the Cooked‐Beef Mutagen 2‐Amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (I) and Its 3‐Methyl Isomer (II).

1986 • 33 citations

Syntheses of 5-phenyl-2-pyridinamine, a possibly carcinogenic pyrolysis product of phenylalanine, and some of its putative metabolites

1985 • 12 citations