135 related articles for article (PubMed ID: 2307264)
1. Effect of cooking on availability and in vitro nitrosation of precursors of volatile N-nitroso compounds in seafood.
Lintas C; Lombardi-Boccia G; Nicoli S
Food Addit Contam; 1990; 7(1):37-42. PubMed ID: 2307264
[TBL] [Abstract][Full Text] [Related]
2. Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products.
Lee SJ; Shin JH; Sung NJ; Kim JG; Hotchkiss JH
Food Addit Contam; 2003 Jan; 20(1):31-6. PubMed ID: 12519716
[TBL] [Abstract][Full Text] [Related]
3. [Abnormal effect of nitrosation inhibitors in human gastric juice].
Ermilov VB; Shendrikova IA; Volkov DP; Stefanenko IuF; Chernomordikov VG
Vopr Onkol; 1986; 32(10):58-64. PubMed ID: 3776128
[TBL] [Abstract][Full Text] [Related]
4. Modulation of endogenous synthesis of N-nitrosamino acids in humans.
Wagner DA; Shuker DE; Bilmazes C; Obiedzinski M; Young VR; Tannenbaum SR
IARC Sci Publ; 1984; (57):223-9. PubMed ID: 6533011
[TBL] [Abstract][Full Text] [Related]
5. Influence of ascorbic acid on the endogenous (intragastral) formation of N-nitroso compounds.
Schmähl D; Eisenbrand G
Int J Vitam Nutr Res Suppl; 1982; 23():91-102. PubMed ID: 6811491
[TBL] [Abstract][Full Text] [Related]
6. N-nitroso compound formation in human gastric juice.
Kyrtopoulos SA
Cancer Surv; 1989; 8(2):423-42. PubMed ID: 2696588
[TBL] [Abstract][Full Text] [Related]
7. Inhibition by vitamins C and E of in vivo nitrosation and vitamin C occurrence in the stomach.
Mirvish SS
Eur J Cancer Prev; 1996 Sep; 5 Suppl 1():131-6. PubMed ID: 8972308
[No Abstract] [Full Text] [Related]
8. Review of the occurrence and formation of non-volatile N-nitroso compounds in foods.
Tricker AR; Kubacki SJ
Food Addit Contam; 1992; 9(1):39-69. PubMed ID: 1397391
[TBL] [Abstract][Full Text] [Related]
9. Catalysis and inhibition of N-nitrosation reactions.
Archer MC
IARC Sci Publ; 1984; (57):263-74. PubMed ID: 6398294
[TBL] [Abstract][Full Text] [Related]
10. N-nitroso compounds in two nitrosated food products in southwest Korea.
Seel DJ; Kawabata T; Nakamura M; Ishibashi T; Hamano M; Mashimo M; Shin SH; Sakamoto K; Jhee EC; Watanabe S
Food Chem Toxicol; 1994 Dec; 32(12):1117-23. PubMed ID: 7813983
[TBL] [Abstract][Full Text] [Related]
11. The influence of ascorbic acid and DL-alpha-tocopherol on the formation of nitrosamines in an in vitro gastrointestinal model system.
Mergens WJ; Chau J; Newmark HL
IARC Sci Publ; 1980; (31):259-69. PubMed ID: 7228256
[TBL] [Abstract][Full Text] [Related]
12. The role of various food products in the formation of N-nitroso compounds under acidic conditions.
van Broekhoven LW; Jongen WM; Davies JA; van Boekel MA
IARC Sci Publ; 1987; (84):360-3. PubMed ID: 3679402
[TBL] [Abstract][Full Text] [Related]
13. Formation of N-nitroso compounds during cooking of Japanese food.
Kawabata T; Matsui M; Ishibashi T; Hamano M; Ino M
IARC Sci Publ; 1982; (41):287-97. PubMed ID: 7141535
[TBL] [Abstract][Full Text] [Related]
14. Studies in gastric carcinogenesis. V. The effects of ascorbic acid on N-nitroso compound formation in human gastric juice in vivo and in vitro.
Kyrtopoulos SA; Pignatelli B; Karkanias G; Golematis B; Esteve J
Carcinogenesis; 1991 Aug; 12(8):1371-6. PubMed ID: 1860156
[TBL] [Abstract][Full Text] [Related]
15. Effect of ascorbic acid on the intragastric environment in patients at increased risk of developing gastric cancer.
Reed PI; Johnston BJ; Walters CL; Hill MJ
IARC Sci Publ; 1991; (105):139-42. PubMed ID: 1855837
[TBL] [Abstract][Full Text] [Related]
16. [Risk of endogenous N-nitrosodimethylamine formed by dimethylamine in rats--precursors stability].
Zhu ST; Liu ZC
Zhonghua Yu Fang Yi Xue Za Zhi; 1990 Mar; 24(2):83-5. PubMed ID: 2364803
[TBL] [Abstract][Full Text] [Related]
17. Role of N-nitroso compounds (NOC) and N-nitrosation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposures to NOC.
Mirvish SS
Cancer Lett; 1995 Jun; 93(1):17-48. PubMed ID: 7600541
[TBL] [Abstract][Full Text] [Related]
18. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.
Bonifacie A; Promeyrat A; Nassy G; Gatellier P; Santé-Lhoutellier V; Théron L
Food Chem; 2021 Jun; 348():129073. PubMed ID: 33524692
[TBL] [Abstract][Full Text] [Related]
19. Experimental evidence for inhibition of N-nitroso compound formation as a factor in the negative correlation between vitamin C consumption and the incidence of certain cancers.
Mirvish SS
Cancer Res; 1994 Apr; 54(7 Suppl):1948s-1951s. PubMed ID: 8137317
[TBL] [Abstract][Full Text] [Related]
20. Methylation of liver DNA of rat and mouse by N-nitrosodimethylamine formed in vivo from dimethylamine and nitrite.
Meier-Bratschi A; Lutz WK; Schlatter C
Food Chem Toxicol; 1983 Jun; 21(3):285-9. PubMed ID: 6683225
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]