|
|
Selected References |
| 1. |
Snyderwine, E. G.:
Dietary heterocyclic amines and breast cancer.
Women Cancer 1: 21-29, 1999. |
| 2. |
"Well-Done Research. New recipes for making seriously browned meats less of a cancer risk," Science News, vol. 155, April 24, 1999, pp. 264-266; "Safe Cooking, Beat the Heat," Nutrition Action Health Letter, June 1998, pp. 10-11; "Nutrition Upfront," Self Magazine, August 1999, p.116; "These few tips make food cooked on the grill healthier," Wall Street Journal, June 2, 1997, p. B1; Health Talk Radio, A.M. 1390, June 4, 1997. |
| 3. |
Schut, H. A. J. and Snyderwine, E. G.:
DNA adducts of heterocyclic amine food mutagens: Implications for carcinogenesis.
Carcinogenesis 20: 353-368, 1999
Abstract of this publication (opens in new browser window) |
| 4. |
Snyderwine, E. G.:
Some perspectives on the nutritional aspects of breast cancer research: food-derived heterocyclic amines as etiological agents in human mammary cancer?
Cancer 74: 1070-1077, 1994.
Abstract of this publication (opens in new browser window) |
| 5. |
Snyderwine, E. G., Thorgeirsson, U.P., Venugopal, M., and Roberts-Thomson, Sarah J.:
Mammary gland carcinogenicity of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Sprague-Dawley rats on high- and low-fat diets.
Nutrit. Cancer 31: 160-167, 1998.
Abstract of this publication (opens in new browser window) |
| 6. |
Yu, M., Ryu, D.-Y., and Snyderwine, E.G.:
Genomic imbalance in rat mammary gland carcinomas induced by 2-amino-1-methyl-6-phneylimidazo[4,5-b]pyridine. Mol.
Carcinogenesis 27: 76-83, 2000
Abstract of this publication (opens in new browser window)
|
| |
|
|
|
