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54篇 您的检索式：作者名="M G Knize"

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	题名	作者	年代	出处	被引量
1	An in vitro model system to predict the bioaccessibility of hetero- cyclic amines from a cooked meat matrix 显示文摘	Kulp K S Fortson S L Knize M G	2003	Food and Chemical Toxicology2003，41，12：	1
2	Health risk of heterocyclic amines显示文摘	FELTON J S MALFATTI M A KNIZE M G	1997	Mutation research1997，376，：	1
3	Extended quantitative structure-activity relationships for 80 aromatic and heterocyclic amines: Structural, electronic, and hydropathic factors affecting mutagenic potency显示文摘	Hatch F T Knize M G Colvin M E	2001	Environ and Mol Mutagenesis2001，38，4：	1
4	Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness 显示文摘	SINHA R KNIZE M G SALMON C P	1998	Food and Chemical Toxicology1998，36，4：	1
5	Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography 显示文摘	KNIZE M G SALMON C P HOPMANS E C	1997	Journal of Chromatography A1997，763，12：	1
6	Mutagenicity and chemical analysis of fumes from cooking meat显示文摘	THIEBAUD H P KNIZE M G KUZMICKY P A	1994	Journal of Agricultural and Food Chemistry1994，42，7：	1
7	Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research显示文摘	LAYTON D W BOGEN K T KNIZE M G	1995	Carcinogenesis1995，16，1：	1
8	Human exposure to heterocyclic amine food mutagens/carcinogens:relevance to breast cancer显示文摘	FELTON J S KNIZE M G SALMON C P	2002	Environ Mol Mutagen2002，39，：	1
9	An in vitro model system to predict the bioaccessibility of heterocyclic amines from a cooked meat matrix显示文摘	Kulp K S Fortson S L Knize M G	2003	Food and Chemical Toxicology2003，41，12：	1
10	Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households 显示文摘	SALMON C P KNIZE M G FELTON J S	2006	Food and Chemical Toxicology2006，44，4：	1
11	Airborne mutagens produced by frying beef, pork and a soy-based food显示文摘	THIEBAUD H P KNIZE M G KUZMICKY P A	1995	Food and Chemical Toxicology1995，33，10：	1
12	An in vitro model system to pre- dict the bioaccessibility of heterocyclic amines from a cooked meat ma-trix显示文摘	Kulp K S Fortson S L Knize M G	2003	Food and Chemicol Toxicology2003，41，：	1
13	Formation and humanrisk of carcinogenic heterocyclic amines formedfrom natural precursors in meat 显示文摘	Knize M G Felton J S	2005	Nutr Rev2005，63，5：	1
14	Metabolism of 2-amino- 1-methyl-6-phenylimidazo pyridine (PhlP) by liver microsomes and isolated rabbit cytochrome P450 isozymes显示文摘	TURTELTAUB K W KNIZE M G BUONARATI M H	1990	Carcinogenesis1990，11，6：	1
15	Distinguishing monosaccharide stereo-and struc-tural isomers with TOF-SIMS and multivariate statistical analysis显示文摘	BERMAN E S F KULP K S KNIZE M G	2006	Analytical Chemistry2006，78，18：	1
16	Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties显示文摘	KNIZE M G DOLBEARE F A CARROLL K L	1994	Food and Chemical Toxicology1994，32，：	1
17	Food Chem Toxicol 显示文摘	Knize M G Dolbeare F A Carroll K L	1994	32(7) :595-6031994，32，7：	1
18	Food Chem Toxicol 显示文摘	Knize M G Andresen B D Healy S K	1985	23(12) :1035-10401985，23，12：	1
19	Formation of the fried ground-beef mutagens 2-amino-3-methyl-imidazoquinoline (IQ) and 2-amino-l-methyl-6-phenylimidazopyridine (PhlP) from L-phenylalanine(phe) creatinine (cre) ( or creatine) 显示文摘	TAYLOR R T FULTZ E KNIZE M G	1987	Environmental Mutagenesis1987，9，：	1
20	Chemical analysis, prevention and low - level dosimetry of heterocyclic amines from cooked food 显示文摘	Felton J S Knize M G Roper M	1992	Cancer Research1992，52，7：	1

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