James S. Felton

Overview

Best Publications

• Environmental and chemical carcinogenesis.

  Gerald N. Wogan;Stephen S. Hecht;James S. Felton;Allan H. Conney

  873
  Citations

• Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

  David W. Layton;Kenneth T. Bogen;Mark G. Knize;Fred T. Hatch

  655
  Citations

• The isolation and identification of a new mutagen from fried ground beef: 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

  J.S. Felton;M.G. Knize;N.H. Shen;P.R. Lewis

  415
  Citations

• Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

  R. Sinha;N. Rothman;C.P. Salmon;M.G. Knize

  403
  Citations

• 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

  Rashmi Sinha;Nathaniel Rothman;Ellen D. Brown;Cynthia P. Salmon

  394
  Citations

• Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food.

  James S. Felton;Mark G. Knize

  365
  Citations

• Identification of the mutagens in cooked beef.

  James S. Felton;Mark G. Knize;Nancy H. Shen;Brian D. Andresen

  348
  Citations

• Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

  R. Sinha;M.G. Knize;C.P. Salmon;E.D. Brown

  306
  Citations

• Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings.

  Pilar Pais;Cynthia P. Salmon;Mark G. Knize;James S. Felton

  284
  Citations

• Isolation and characterization of new mutagens from fried ground beef.

  J. S. Felton;M. G. Knize;C. Wood;B. J. Wuebbles

  253
  Citations

• DNA and protein adduct formation in the colon and blood of humans after exposure to a dietary-relevant dose of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.

  Karen H. Dingley;Kellie D. Curtis;Susan Nowell;James S. Felton

  247
  Citations

• Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat.

  Mark G. Knize;James S. Felton

  230
  Citations

• Heterocyclic amine content of cooked meat and risk of prostate cancer.

  Alan E. Norrish;Lynnette R. Ferguson;Mark G. Knize;James S. Felton

  229
  Citations

• Heterocyclic amine content in fast-food meat products

  M.G. Knize;R. Sinha;N. Rothman;E.D. Brown

  216
  Citations

• Effects of Marinating on Heterocyclic Amine Carcinogen Formation in Grilled Chicken

  C.P Salmon;M.G Knize;J.S Felton

  202
  Citations

• Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef.

  J.S. Felton;S. Healy;D. Stuermer;C. Berry

  184
  Citations

• Biochemical epidemiology of cervical neoplasia: measuring cigarette smoke constituents in the cervix.

  Mark H. Schiffman;Nancy J. Haley;James S. Felton;A. W. Andrews

  182
  Citations

• RE. “FRIED FOODS AND THE RISK OF COLON CANCER”

  Mark H. Schiffman;James S. Felton

  179
  Citations

• Health risks of heterocyclic amines.

  James S Felton;Michael A Malfatti;Mark G Knize;Cynthia P Salmon

  165
  Citations

• Role of sulfation and acetylation in the activation of 2-hydroxyamino-1-methyl-6-phenylimidazo[4,5-b]pyridine to intermediates which bind DNA.

  Michael H. Buonarati;Kenneth W. Turteltaub;Nancy H. Shen;James S. Felton

  153
  Citations