1. Adamson,R.H., Gustafsson,J.-Å., Ito,N., Nagao,M., Sugimura,T., Wakabayashi,K. and Yamazoe,Y. (1995) Heterocyclic amines in cooked foods: possible human carcinogens. Proceedings of the 23rd International Symposium of the Princess Takamatsu Cancer Research Fund. Princeton Scientific Publishing, Princeton, NJ.
2. Wakabayashi,K., Nagao,M., Esumi,H. and Sugimura,T. (1992) Food-derived mutagens and carcinogens. Cancer Res., 52 (suppl.), 2092s–2098s.
3. Felton,J.S., Knize,M.G., Shen,N.H., Lewis,P.R., Anderson,B.D., Happe,J. and Hatch,F.T. (1986) The isolation and identification of a new mutagen from fried ground beef: 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Carcinogenesis, 7, 1081–1086.
4. Sinha,R., Rothman,N., Brown,E.D. et al. (1995) High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res., 55, 4516–4519.
5. Ito,N., Hasegawa,R., Sano,M., Tamano,S., Esumi,H., Takayama,S. and Sugimura,T. (1991) A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Carcinogenesis, 12, 1503–1506.