134 related articles for article (PubMed ID: 25792266)
1. Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark.
Herrmann SS; Duedahl-Olesen L; Christensen T; Olesen PT; Granby K
Food Chem Toxicol; 2015 Jun; 80():137-143. PubMed ID: 25792266
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map.
Nabizadeh S; Aeini K; Barzegar F; Arabameri M; Hosseini H; Kamankesh M; Mohammadi A
Food Chem Toxicol; 2024 Jun; 188():114649. PubMed ID: 38599275
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Volatile N-nitrosamines in processed meat products and salami from Turkey.
Özbay S; Şireli UT
Food Addit Contam Part B Surveill; 2021 Jun; 14(2):110-114. PubMed ID: 33583352
[TBL] [Abstract][Full Text] [Related]
7. Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006.
Leth T; Fagt S; Nielsen S; Andersen R
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Oct; 25(10):1237-45. PubMed ID: 18608491
[TBL] [Abstract][Full Text] [Related]
8. Exposure estimates of nitrite and nitrate from consumption of cured meat products by the U.S. population.
Lee HS
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Jan; 35(1):29-39. PubMed ID: 29095117
[TBL] [Abstract][Full Text] [Related]
9. Nitrite in processed meat products in Khartoum, Sudan and dietary intake.
Adam AH; Mustafa NE; Rietjens IM
Food Addit Contam Part B Surveill; 2017 Jun; 10(2):79-84. PubMed ID: 27802783
[TBL] [Abstract][Full Text] [Related]
10. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.
Domingo JL
Food Chem Toxicol; 2017 Sep; 107(Pt A):20-26. PubMed ID: 28634112
[TBL] [Abstract][Full Text] [Related]
11. Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry.
Scheeren MB; Sabik H; Gariépy C; Terra NN; Arul J
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(9):1436-47. PubMed ID: 26230247
[TBL] [Abstract][Full Text] [Related]
12. Assessment of dietary exposure of nitrate and nitrite in France.
Menard C; Heraud F; Volatier JL; Leblanc JC
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):971-88. PubMed ID: 18608497
[TBL] [Abstract][Full Text] [Related]
13. Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds.
Mejborn H; Hansen M; Biltoft-Jensen A; Christensen T; Ygil KH; Olesen PT
Meat Sci; 2019 Jan; 147():91-99. PubMed ID: 30219364
[TBL] [Abstract][Full Text] [Related]
14. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.
De Mey E; De Maere H; Paelinck H; Fraeye I
Crit Rev Food Sci Nutr; 2017 Sep; 57(13):2909-2923. PubMed ID: 26528731
[TBL] [Abstract][Full Text] [Related]
15. [Volatile N-nitrosamines in sausage products].
Karmysheva LF; Zhukova GF; Safronova GA; Somina SI; Petrakova AN
Vopr Pitan; 1985; (1):51-4. PubMed ID: 3984289
[TBL] [Abstract][Full Text] [Related]
16. Processed meat consumption, dietary nitrosamines and stomach cancer risk in a cohort of Swedish women.
Larsson SC; Bergkvist L; Wolk A
Int J Cancer; 2006 Aug; 119(4):915-9. PubMed ID: 16550597
[TBL] [Abstract][Full Text] [Related]
17. S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite.
Shpaizer A; Nussinovich A; Kanner J; Tirosh O
J Agric Food Chem; 2018 Oct; 66(43):11459-11467. PubMed ID: 30281301
[TBL] [Abstract][Full Text] [Related]
18. GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products.
Sannino A; Bolzoni L
Food Chem; 2013 Dec; 141(4):3925-30. PubMed ID: 23993567
[TBL] [Abstract][Full Text] [Related]
19. [A comparison of N-nitrosodimethylamine contents in selected meat products].
Ciemniak A
Rocz Panstw Zakl Hig; 2006; 57(4):341-6. PubMed ID: 17713196
[TBL] [Abstract][Full Text] [Related]
20. N-Nitrosamines: a potential hazard in processed meat products.
Deveci G; Tek NA
J Sci Food Agric; 2024 Mar; 104(5):2551-2560. PubMed ID: 37984839
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
