These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
98 related articles for article (PubMed ID: 22232267)
1. Lignin is linked to ethyl-carbamate formation in ume (Prunus mume) liqueur. Hashiguchi T; Izu H; Sudo S Biosci Biotechnol Biochem; 2012; 76(1):148-52. PubMed ID: 22232267 [TBL] [Abstract][Full Text] [Related]
2. The concentration of ethyl carbamate in commercial ume (Prunus mume) liqueur products and a method of reducing it. Hashiguchi T; Horii S; Izu H; Sudo S Biosci Biotechnol Biochem; 2010; 74(10):2060-6. PubMed ID: 20944415 [TBL] [Abstract][Full Text] [Related]
4. The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur. Jung S; Lee H; Kim I; Kim S; Lee B; Lee J Food Sci Biotechnol; 2024 Jul; 33(10):2357-2366. PubMed ID: 39145126 [TBL] [Abstract][Full Text] [Related]
5. Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits. Lachenmeier DW; Schehl B; Kuballa T; Frank W; Senn T Food Addit Contam; 2005 May; 22(5):397-405. PubMed ID: 16019810 [TBL] [Abstract][Full Text] [Related]
6. Effect of fruit thermal processing on ethyl carbamate content in Choi B; Koh E Food Sci Biotechnol; 2021 Oct; 30(11):1427-1434. PubMed ID: 34790426 [TBL] [Abstract][Full Text] [Related]
7. Traditional Japanese apricot (Prunus mume) induces osteocalcin in osteoblasts. Nomura S; Kono R; Imaoka M; Tazaki F; Okuno Y; Utsunomiya H; Takeda M; Nakamura M Biosci Biotechnol Biochem; 2022 Mar; 86(4):528-534. PubMed ID: 35150233 [TBL] [Abstract][Full Text] [Related]
8. Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation. Choi B; Koh E Food Chem; 2016 Oct; 209():318-22. PubMed ID: 27173569 [TBL] [Abstract][Full Text] [Related]
9. Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. Lachenmeier DW; Frank W; Kuballa T Rapid Commun Mass Spectrom; 2005; 19(2):108-12. PubMed ID: 15593063 [TBL] [Abstract][Full Text] [Related]
10. Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits. Schehl B; Senn T; Lachenmeier DW; Rodicio R; Heinisch JJ Appl Microbiol Biotechnol; 2007 Mar; 74(4):843-50. PubMed ID: 17216464 [TBL] [Abstract][Full Text] [Related]
11. Copper(II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions. Aresta M; Boscolo M; Franco DW J Agric Food Chem; 2001 Jun; 49(6):2819-24. PubMed ID: 11409971 [TBL] [Abstract][Full Text] [Related]
12. Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages. Dennis MJ; Howarth N; Key PE; Pointer M; Massey RC Food Addit Contam; 1989; 6(3):383-9. PubMed ID: 2721787 [TBL] [Abstract][Full Text] [Related]
13. Survey of ethyl carbamate in fermented foods sold in the United Kingdom in 2004. Hasnip S; Crews C; Potter N; Christy J; Chan D; Bondu T; Matthews W; Walters B; Patel K J Agric Food Chem; 2007 Apr; 55(7):2755-9. PubMed ID: 17328558 [TBL] [Abstract][Full Text] [Related]
14. Determination of ethyl carbamate in distilled alcoholic beverages by gas chromatography with flame ionization or mass spectrometric detection. Pierce WM; Clark AO; Hurst HE J Assoc Off Anal Chem; 1988; 71(4):781-4. PubMed ID: 3417601 [TBL] [Abstract][Full Text] [Related]
15. Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population. Choi B; Ryu D; Kim CI; Lee JY; Choi A; Koh E Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1885-1892. PubMed ID: 28783003 [TBL] [Abstract][Full Text] [Related]
16. Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE). Natali N; Chinnici F; Riponi C J Agric Food Chem; 2006 Oct; 54(21):8190-8. PubMed ID: 17032028 [TBL] [Abstract][Full Text] [Related]
17. Cyanate as an Active Precursor of Ethyl Carbamate Formation in Sugar Cane Spirit. Galinaro CA; Ohe TH; da Silva AC; da Silva SC; Franco DW J Agric Food Chem; 2015 Aug; 63(33):7415-20. PubMed ID: 26248556 [TBL] [Abstract][Full Text] [Related]
18. [Hemicelluloses of oak wood extracted with aqueous-alcoholic media]. Pisarnitskiĭ AF; Rubenia TIu; Rytitskiĭ AO Prikl Biokhim Mikrobiol; 2006; 42(5):587-92. PubMed ID: 17066960 [TBL] [Abstract][Full Text] [Related]
19. Determination of ethyl carbamate in some fermented Korean foods and beverages. Kim YK; Koh E; Chung HJ; Kwon H Food Addit Contam; 2000 Jun; 17(6):469-75. PubMed ID: 10932790 [TBL] [Abstract][Full Text] [Related]
20. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines. Glabasnia A; Hofmann T J Agric Food Chem; 2006 May; 54(9):3380-90. PubMed ID: 16637699 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]