149 related articles for article (PubMed ID: 35026484)
1. 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]
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. Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS.
Niklas AA; Pedersen M; Christensen T; Duedahl-Olesen L
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2023 Apr; 40(4):493-507. PubMed ID: 36893441
[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. 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]
6. [Determination of 10 volatile
Zhu M; Ye Q; Zhou T; Chen L; Yu L; Li B; Hu J; Zhou M
Se Pu; 2019 Feb; 37(2):207-215. PubMed ID: 30693730
[TBL] [Abstract][Full Text] [Related]
7. 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]
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. 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]
10. Occurrence of volatile nitrosamines in food: a survey of the West German market.
Spiegelhalder B; Eisenbrand G; Preussmann R
IARC Sci Publ; 1980; (31):467-79. PubMed ID: 7228273
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Nitrite, biogenic amines and volatile
Wu Y; Qin L; Chen J; Wang H; Liao E
Food Addit Contam Part B Surveill; 2022 Mar; 15(1):10-19. PubMed ID: 34427175
[TBL] [Abstract][Full Text] [Related]
13. Nitrosamines in cured meat products.
Sen NP; Iyengar JR; Miles WF; Panalaks T
IARC Sci Publ (1971); 1976; (14):333-42. PubMed ID: 1033916
[TBL] [Abstract][Full Text] [Related]
14. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine.
Groenen PJ; Jonk RJ; van Ingen C; ten Noever de Brauw MC
IARC Sci Publ (1971); 1976; (14):321-31. PubMed ID: 1033915
[TBL] [Abstract][Full Text] [Related]
15. Nitrosamines and their precursors in some Kazakh foodstuffs.
Aidjanov MM; Sharmanov TSh
IARC Sci Publ; 1982; (41):267-76. PubMed ID: 6216211
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Characteristics and health risk assessment of volatile N-nitrosamines in the plasma of adults in Guangdong Province, China.
Lin S; Wang H; Cai L; Liao L; Su Y; Cai X; Shen M
J Pharm Biomed Anal; 2023 Apr; 227():115189. PubMed ID: 36854220
[TBL] [Abstract][Full Text] [Related]
19. Application of liquid chromatography-atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages.
Eerola S; Otegui I; Saari L; Rizzo A
Food Addit Contam; 1998 Apr; 15(3):270-9. PubMed ID: 9666885
[TBL] [Abstract][Full Text] [Related]
20. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
Havery DC; Fazio T; Howard JW
IARC Sci Publ (1971); 1978; (19):41-52. PubMed ID: 567181
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
