200 related articles for article (PubMed ID: 3953157)
1. 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]
2. The intake of nitrate, nitrite and volatile N-nitrosamines and the occurrence of volatile N-nitrosamines in human urine and veal calves.
Stephany RW; Schuller PL
IARC Sci Publ (1971); 1978; (19):443-60. PubMed ID: 680737
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
Sen NP; Seaman S; McPherson M
IARC Sci Publ; 1980; (31):457-65. PubMed ID: 7228272
[TBL] [Abstract][Full Text] [Related]
9. [Nitrates and nitrites in meat products--nitrosamines precursors].
Avasilcăi L; Cuciureanu R
Rev Med Chir Soc Med Nat Iasi; 2011; 115(2):606-11. PubMed ID: 21870765
[TBL] [Abstract][Full Text] [Related]
10. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
Li L; Wang P; Xu X; Zhou G
J Food Sci; 2012 May; 77(5):C560-5. PubMed ID: 23163937
[TBL] [Abstract][Full Text] [Related]
11. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures.
Deng S; Bai X; Li Y; Wang B; Kong B; Liu Q; Xia X
Meat Sci; 2021 Nov; 181():108604. PubMed ID: 34144342
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Dual column chromatographic method for determination of N-nitrosothiazolidine in fried bacon.
Pensabene JW; Fiddler W
J Assoc Off Anal Chem; 1982 Nov; 65(6):1346-9. PubMed ID: 7174577
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Observations of the use of 137caesium radiation to control N-nitrosopyrrolidine formation in bacon.
Fiddler W; Pensabene JW; Gates RA; Jenkins RK
IARC Sci Publ; 1987; (84):367-9. PubMed ID: 3679403
[TBL] [Abstract][Full Text] [Related]
18. Volatile nitrosamines in microwave-cooked bacon.
Osterdahl BG; Alriksson E
Food Addit Contam; 1990; 7(1):51-4. PubMed ID: 2307266
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Preliminary observations on amines and nitrosamines in non-normal human gastric contents.
Lakritz L; Wasserman AE; Gates R; Spinelli AM
IARC Sci Publ (1971); 1978; (19):425-31. PubMed ID: 28282
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
