1. Sugimura,T. ( 1985 ) Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process. Mutat. Res. , 150 , 33 –41.
2. Tanaka,T., Barnes,W.S., Williams,G.S. and Weisburger,J.H. ( 1985 ) Multipotential carcinogenicity of the fried food mutagen 2-amino-3-methylimidazo[4,5- f ]quinoline in rats. Jpn. J. Cancer Res. , 76 , 570 –576.
3. Takayama,S., Nakatsuru,Y., Masuda,M., Ohgaki,H., Sato,S. and Sugimura,T. ( 1984 ) Demonstration of carcinogenicity in F344 rats of 2-amino-3-methylimidazo[4,5- f ]quinoline, from broiled sardine, fried beef and beef extract. Jpn. J. Cancer Res. , 75 , 467 –470.
4. Weisburger,J.H., Tanaka,T., Barnes,W.S. and Williams,G.M. ( 1986 ) Mutagens and carcinogens formed during cooking. Adv. Exp. Med. Biol. , 197 , 621 –629.
5. Adamson,R.H., Thorgeirsson,U.P., Snyderwine,E.G., Thorgeirsson,S.S., Reeves,J., Dalgard,D.W., Takayama,S. and Sugimura,T. ( 1990 ) Carcinogenicity of 2-amino-3-methylimidazo[4,5- f ]quinoline in nonhuman primates: induction of tumours in three macaques. Jpn. J. Cancer Res. , 81 , 10 –14.