Dose validation of PhIP hair level as a biomarker of heterocyclic aromatic amines exposure: a feeding study

Method to Biomonitor the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Dyed Hair by Ultra-Performance Liquid Chromatography–Orbitrap High Resolution Multistage Mass Spectrometry

(2015) Jingshu Guo et al.   ANALYTICAL CHEMISTRY

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Hair: Impact of Exposure, Hair Pigmentation, and Cytochrome P450 1A2 Phenotype

(2013) R. J. Turesky et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Canine Fur

(2012) Dan Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolism and Biomarkers of Heterocyclic Aromatic Amines in Molecular Epidemiology Studies: Lessons Learned from Aromatic Amines

(2011) Robert J. Turesky et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Biomonitoring of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and Its Carcinogenic Metabolites in Urine

(2009) Jean-Marie Fede et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Biomonitoring of Carcinogenic Heterocyclic Aromatic Amines in Hair: A Validation Study

(2009) Erin E. Bessette et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

(2007) Weijuan Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY