These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
90 related articles for article (PubMed ID: 567177)
1. Trends in levels of N-nitrosopyrrolidine in fried bacon. Havery DC; Fazio T; Howard JW IARC Sci Publ (1971); 1978; (19):305-10. PubMed ID: 567177 [No Abstract] [Full Text] [Related]
2. N-Nitroso-3-hydroxypyrrolidine in fried bacon and fried out fat. Lee JS; Libbey LM; Scanlan RA; Barbour J IARC Sci Publ (1971); 1978; (19):325-32. PubMed ID: 567179 [TBL] [Abstract][Full Text] [Related]
3. Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon. Lee JS; Libbey LM; Scanlan RA; Bills DD Bull Environ Contam Toxicol; 1978 May; 19(5):511-7. PubMed ID: 566595 [No Abstract] [Full Text] [Related]
4. Nitrosopyrrolidine and dimethylnitrosamine in bacon. Sen NP; Donaldson B; Iyengar JR; Panalaks T Nature; 1973 Feb; 241(5390):473-4. PubMed ID: 4735866 [No Abstract] [Full Text] [Related]
5. Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods. Bills DD; Hildrum KI; Scanlan RA; Libbey LM J Agric Food Chem; 1973; 21(5):876-7. PubMed ID: 4739004 [No Abstract] [Full Text] [Related]
6. Method for the determination of nitrosopyrrolidine in meat and meat products at the 1 mug/kg level by means of gas chromatography-electron capture detection. Kubacki SJ; Borys A IARC Sci Publ (1971); 1976; (14):109-16. PubMed ID: 1002192 [No Abstract] [Full Text] [Related]
7. Volatile, non-volatile and total N-nitroso compounds in bacon. Massey RC; Key PE; Jones RA; Logan GL Food Addit Contam; 1991; 8(5):585-98. PubMed ID: 1818833 [TBL] [Abstract][Full Text] [Related]
8. Further factors influencing N-nitrosamine formation in bacon. Gray JI; Skrypec DJ; Mandagere AK; Booren AM; Pearson AM IARC Sci Publ; 1984; (57):301-9. PubMed ID: 6533020 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat. Canas BJ; Havery DC; Joe FL; Fazio T J Assoc Off Anal Chem; 1986; 69(6):1020-1. PubMed ID: 3804941 [TBL] [Abstract][Full Text] [Related]
11. Localised occurrence of N-nitrosopyrrolidine in fried bacon. Patterson RL; Taylor AA; Mottram DS; Gough TA J Sci Food Agric; 1976 Mar; 27(3):257-60. PubMed ID: 4652 [No Abstract] [Full Text] [Related]
12. Trend in levels of N-nitrosopyrrolidine in fried bacon. Havery DC; Fazio T; Howard HW J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643 [TBL] [Abstract][Full Text] [Related]
14. Effect of N-nitrosothiazolidine-4-carboxylic acid on formation of N-nitrosothiazolidine in uncooked bacon. Pensabene JW; Fiddler W J Assoc Off Anal Chem; 1985; 68(6):1077-80. PubMed ID: 4086428 [TBL] [Abstract][Full Text] [Related]
15. Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue. Tricker AR; Perkins MJ; Massey RC; McWeeny DJ Food Addit Contam; 1986; 3(2):153-9. PubMed ID: 3709887 [TBL] [Abstract][Full Text] [Related]
16. 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]
18. Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration. Tricker AR; Perkins MJ; Massey RC; McWeeny DJ Z Lebensm Unters Forsch; 1985 May; 180(5):379-83. PubMed ID: 4013520 [TBL] [Abstract][Full Text] [Related]
19. Analysis of N-nitrosoproline in raw bacon. Further evidence that nitrosoproline is not a major precursor of nitrosopyrrolidine. Hansen T; Iwaoka W; Green L; Tannenbaum SR J Agric Food Chem; 1977; 25(6):1423-6. PubMed ID: 562362 [No Abstract] [Full Text] [Related]