BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

164 related articles for article (PubMed ID: 25529714)

  • 1. Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.
    Herrmann SS; Granby K; Duedahl-Olesen L
    Food Chem; 2015 May; 174():516-26. PubMed ID: 25529714
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.
    Herrmann SS; Duedahl-Olesen L; Granby K
    J Chromatogr A; 2014 Feb; 1330():20-9. PubMed ID: 24468241
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Occurrence in human urine of new sulphur-containing N-nitrosamino acids N-nitrosothiazolidine 4-carboxylic acid and its 2-methyl derivative, and their formation.
    Ohshima H; O'Neill IK; Friesen M; Béréziat JC; Bartsch H
    J Cancer Res Clin Oncol; 1984; 108(1):121-8. PubMed ID: 6746703
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level.
    Sallan S; Kaban G; Kaya M
    Food Chem; 2019 Aug; 288():341-346. PubMed ID: 30902302
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market.
    Niklas AA; Herrmann SS; Pedersen M; Jakobsen M; Duedahl-Olesen L
    Food Chem; 2022 Jun; 378():132046. PubMed ID: 35026484
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
    De Mey E; De Klerck K; De Maere H; Dewulf L; Derdelinckx G; Peeters MC; Fraeye I; Vander Heyden Y; Paelinck H
    Meat Sci; 2014 Feb; 96(2 Pt A):821-8. PubMed ID: 24200576
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
    Sallan S; Kaban G; Şişik Oğraş Ş; Çelik M; Kaya M
    Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521
    [TBL] [Abstract][Full Text] [Related]  

  • 8. N-nitrosamines and residual nitrite in cured meats from the Dutch market.
    Ellen G; Egmond E; Sahertian ET
    Z Lebensm Unters Forsch; 1986 Jan; 182(1):14-8. PubMed ID: 3953157
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of cigarette smoking and dietary factors on the amount of N-nitrosothiazolidine 4-carboxylic acid and N-nitroso-2-methyl-thiazolidine 4-carboxylic acid in human urine.
    Tsuda M; Nagai A; Suzuki H; Hayashi T; Ikeda M; Kuratsune M; Sato S; Sugimura T
    IARC Sci Publ; 1987; (84):446-50. PubMed ID: 3679419
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of free and protein-bound N-nitrosoproline in nitrite-cured meat products.
    Dunn BP; Stich HF
    Food Chem Toxicol; 1984 Aug; 22(8):609-13. PubMed ID: 6540738
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.
    Šojić B; Pavlić B; Ikonić P; Tomović V; Ikonić B; Zeković Z; Kocić-Tanackov S; Jokanović M; Škaljac S; Ivić M
    Meat Sci; 2019 Nov; 157():107879. PubMed ID: 31284236
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Monitoring endogenous nitrosamine formation in man.
    Ohshima H; Bartsch H
    IARC Sci Publ; 1984; (59):233-46. PubMed ID: 6545281
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Literature compilation of volatile
    Lee HS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Oct; 36(10):1491-1500. PubMed ID: 31393816
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages.
    Šojić B; Pavlić B; Tomović V; Kocić-Tanackov S; Đurović S; Zeković Z; Belović M; Torbica A; Jokanović M; Urumović N; Vujadinović D; Ivić M; Škaljac S
    Food Chem; 2020 Nov; 330():127202. PubMed ID: 32531637
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage.
    Ahn HJ; Jo C; Kim JH; Chung YJ; Lee CH; Byun MW
    J Food Prot; 2002 Sep; 65(9):1493-7. PubMed ID: 12233865
    [TBL] [Abstract][Full Text] [Related]  

  • 16. New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods.
    Nabizadeh S; Barzegar F; Babaei M; Kamankesh M; Mohammadi A
    Food Chem; 2023 Aug; 416():135759. PubMed ID: 36893642
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Presence in human urine of new sulfur-containing N-nitrosamino acids: N-nitrosothiazolidine 4-carboxylic acid and N-nitroso 2-methylthiazolidine 4-carboxylic acid.
    Ohshima H; O'Neill IK; Friesen M; Pignatelli B; Bartsch H
    IARC Sci Publ; 1984; (57):77-85. PubMed ID: 6533064
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
    Drabik-Markiewicz G; Dejaegher B; De Mey E; Kowalska T; Paelinck H; Vander Heyden Y
    Food Chem; 2011 Jun; 126(4):1539-45. PubMed ID: 25213924
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.
    Miller BJ; Billedeau SM; Miller DW
    Food Chem Toxicol; 1989 May; 27(5):295-9. PubMed ID: 2744660
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.