reviewTop 10% cited
Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake
Food and Chemical Toxicology · 1998 · Vol. 36(9-10) · pp. 879–896
Kerstin Skog✉(Lund University)Maria A. JohanssonMargaretha Jägerstad(Swedish University of Agricultural Sciences)
Carcinogens and Genotoxicity AssessmentIndoor Air Quality and Microbial ExposureWater Treatment and DisinfectionMaillard reactionChemistryCarcinogenFood scienceMonosaccharideHeterocyclic amineCreatineOrganic chemistryBiochemistry
MeSH terms
AminesCarcinogensCookingDietFish ProductsHot TemperatureHeterocyclic CompoundsHumansMeatMutagensNeoplasmsTime Factors
Citations
503
FWCI
5.43
field-weighted impact
References
154
Percentile
96%
vs. same field & year
Citations per year
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References
Recent developments in DEA
Journal of Econometrics · 1990 · 1,920 citations
Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid
Carcinogenesis · 1987 · 931 citations
Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research
Carcinogenesis · 1995 · 556 citations
The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today
JNCI Journal of the National Cancer Institute · 1981 · 3,900 citations
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