149 related articles for article (PubMed ID: 35026484)
41. 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]
42. The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, a
Kaban G; Polat Z; Sallan S; Kaya M
J Food Sci Technol; 2022 May; 59(5):1748-1755. PubMed ID: 35531422
[TBL] [Abstract][Full Text] [Related]
43. Confirmatory method for N-nitrosodimethylamine and N-nitrosopyrrolidine in food by multiple ion analysis with gas chromatography-low resolution mass spectrometry before and after ultraviolet photolysis.
Kimoto WI; Fiddler W
J Assoc Off Anal Chem; 1982 Sep; 65(5):1162-7. PubMed ID: 7130088
[TBL] [Abstract][Full Text] [Related]
44. Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography--chemical ionisation mass spectrometry.
Huang MC; Chen HC; Fu SC; Ding WH
Food Chem; 2013 May; 138(1):227-33. PubMed ID: 23265481
[TBL] [Abstract][Full Text] [Related]
45. N-Nitrosamines in Nitrite-Cured Chicken-Seal Salami.
Shahidi F; Synowiecki J; Sen NP
J Food Prot; 1995 Apr; 58(4):446-447. PubMed ID: 31137343
[TBL] [Abstract][Full Text] [Related]
46. Volatile nitrosamines in fried bacon.
Gough TA; Walters CL
IARC Sci Publ (1971); 1976; (14):195-203. PubMed ID: 1033914
[TBL] [Abstract][Full Text] [Related]
47. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives.
Cross CK; Bharucha KR; Telling GM
J Agric Food Chem; 1978; 26(3):657-60. PubMed ID: 566287
[No Abstract] [Full Text] [Related]
48. [Determination of volatile nitrosamines in urine through gas chromatography-mass spectrometry].
Guo RZ; Wan YJ; Wu CJ; Zhang Y; Huang QH; Li HX; Wang X; Cao ZH; Mao YH; Shen J; Xia W; Li YY; Xu SQ
Zhonghua Yu Fang Yi Xue Za Zhi; 2013 Mar; 47(3):270-3. PubMed ID: 23866756
[TBL] [Abstract][Full Text] [Related]
49. 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]
50. 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]
51. Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat.
Abdullah ATM; Khan TA; Sharif M; Mazumdar RM; Rahman MM
Curr Res Food Sci; 2022; 5():491-497. PubMed ID: 35265857
[TBL] [Abstract][Full Text] [Related]
52. [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]
53. Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
Fiddler W; Pensabene JW
J AOAC Int; 1996; 79(4):895-901. PubMed ID: 8757448
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Occurrence of nitrate, nitrite and volatile nitrosamines in certain feedstuffs and animal products.
Ologhobo AD; Adegede HI; Maduagiwu EN
Nutr Health; 1996; 11(2):109-14. PubMed ID: 8994234
[TBL] [Abstract][Full Text] [Related]
56. 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]
57. Determination of volatile nitrosamines in cheese and cured meat products. Model study of a temperature- and pH-dependent artefact formation phenomenon in alkaline medium.
Groenen PJ; Busink E; van Wandelen M
Z Lebensm Unters Forsch; 1987 Jul; 185(1):24-30. PubMed ID: 3617936
[TBL] [Abstract][Full Text] [Related]
58. Prospective study of meat intake and dietary nitrates, nitrites, and nitrosamines and risk of adult glioma.
Michaud DS; Holick CN; Batchelor TT; Giovannucci E; Hunter DJ
Am J Clin Nutr; 2009 Sep; 90(3):570-7. PubMed ID: 19587083
[TBL] [Abstract][Full Text] [Related]
59. A New Automated Method and Sample Data Flow for Analysis of Volatile Nitrosamines in Human Urine.
Hodgson JA; Seyler TH; McGahee E; Arnstein S; Wang L
Am J Analyt Chem; 2016 Feb; 7(2):165-178. PubMed ID: 26949569
[TBL] [Abstract][Full Text] [Related]
60. 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]
[Previous] [Next] [New Search]
