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Chemistry

D-Index
52
Citations
8623
World Ranking
13622
National Ranking
3542

Overview

Mark G. Knize is affiliated with the Lawrence Livermore National Laboratory in the United States. Their research contributions span molecular biology and physiology, with a focus on connexins and lens biology as well as smoking behavior and cessation.

Their recent publications include:

  • The Role of Connexin 37 Polymorphism in Spontaneous Abortion, 2021, Physiological Research
  • Inhibition of Fried Meat-Induced Colorectal DNA Damage and Altered Systemic Genotoxicity in Humans by Crucifera, Chlorophyllin, and Yogurt, 2020, UNC Libraries

Frequent co-authors in their research collaborations are:

  • Jan Piťha
  • Jaroslav A. Hubáček
  • T Fait
  • Daniel T. Shaughnessy
  • Lisa M. Gangarosa

Their work has been published in venues including:

  • Physiological Research
  • UNC Libraries

Main topics addressed in their research are:

  • Connexins and lens biology
  • Smoking Behavior and Cessation

Subfields of study relevant to their work include:

  • Molecular Biology
  • Physiology

Best Publications

  • 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

  • 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

  • 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

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

    James S. Felton;Mark G. Knize

  • Identification of the mutagens in cooked beef.

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

  • Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

    M.G. Knize;F.A. Dolbeare;K.L. Carroll;D.H. Moore

  • 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

  • Pan-Fried Meat Containing High Levels of Heterocyclic Aromatic Amines but Low Levels of Polycyclic Aromatic Hydrocarbons Induces Cytochrome P4501A2 Activity in Humans

    Rashmi Sinha;Nathaniel Rothman;Ellen D. Brown;Steven D. Mark

  • Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens

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

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

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

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

    Mark G. Knize;James S. Felton

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

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

  • Heterocyclic amine content in fast-food meat products

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

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

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

  • Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.

    J.S. Felton;E. Fultz;F.A. Dolbeare;M.G. Knize

  • Intra- and Interindividual Variability in Systemic Exposure in Humans to 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, Carcinogens Present in Cooked Beef

    Anthony M. Lynch;Mark G. Knize;Alan R. Boobis;Nigel J. Gooderham

  • Health risks of heterocyclic amines.

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

  • Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography—negative ion mass spectrometry

    Stephen Murray;Anthony M. Lynch;Mark G. Knize;Nigel J. Gooderham

  • Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography

    Mark G. Knize;Cynthia P. Salmon;Ellen C. Hopmans;James S. Felton

  • The identification of [2-14C]2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine metabolites in humans

    Michael A. Malfatti;Kristen S. Kulp;Mark G. Knize;Cindy Davis

  • Cruciferous vegetable consumption alters the metabolism of the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in humans

    David G. Walters;Philip J. Young;Cynthia Agus;Mark G. Knize

  • Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef.

    M.G. Knize;B.D. Andresen;S.K. Healy;N.H. Shen

  • Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken

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

  • Mutagenic potency of food-derived heterocyclic amines.

    James S. Felton;Mark G. Knize;Rebekah W. Wu;Michael E. Colvin

Frequent Co-Authors

James S. Felton
James S. Felton Lawrence Livermore National Laboratory
Kenneth W. Turteltaub
Kenneth W. Turteltaub Lawrence Livermore National Laboratory
Rashmi Sinha
Rashmi Sinha National Institutes of Health
Leonard F. Bjeldanes
Leonard F. Bjeldanes University of California, Berkeley
Dan H. Moore
Dan H. Moore University of California, San Francisco
James D. Tucker
James D. Tucker Wayne State University
Margaretha Jägerstad
Margaretha Jägerstad Swedish University of Agricultural Sciences
Orville A. Levander
Orville A. Levander United States Department of Agriculture
Alan R. Boobis
Alan R. Boobis Imperial College London
Nathaniel Rothman
Nathaniel Rothman National Institutes of Health

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