169 related articles for article (PubMed ID: 567180)
21. On-line combination of high-performance liquid chromatography and total N-nitroso determination apparatus for the determination of N-nitrosamides and other N-nitroso compounds, and some recent data on the levels of N-nitrosoproline in foods and beverages.
Sen NP; Seaman S
IARC Sci Publ; 1984; (57):137-43. PubMed ID: 6533001
[TBL] [Abstract][Full Text] [Related]
22. Urinary excretion of nitrate, nitrite and N-nitroso compounds in Schistosomiasis and bilharzia bladder cancer patients.
Tricker AR; Mostafa MH; Spiegelhalder B; Preussmann R
Carcinogenesis; 1989 Mar; 10(3):547-52. PubMed ID: 2924399
[TBL] [Abstract][Full Text] [Related]
23. [N-nitroso compounds. Analysis and possible carcinogenicity in man].
Griciute L
IARC Sci Publ (1971); 1976; (13):375-85. PubMed ID: 1002182
[TBL] [Abstract][Full Text] [Related]
24. Occurrence and formation of nitrosamines in animal feeds.
Juszkiewicz T; Kowalski B; Pastucha E
IARC Sci Publ; 1980; (31):589-94. PubMed ID: 7228281
[TBL] [Abstract][Full Text] [Related]
25. Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake.
Osterdahl BG
Food Addit Contam; 1988; 5(4):587-95. PubMed ID: 3192011
[TBL] [Abstract][Full Text] [Related]
26. Comprehensive analytical procedures for the determination of volatile and non-volatile, polar and non-polar N-nitroso compounds.
Fan TY; Krull IS; Ross RD; Wolf MH; Fine DH
IARC Sci Publ (1971); 1978; (19):3-17. PubMed ID: 680730
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Gas-liquid chromatographic determination of nitrate and nitrite in cheese, ham, fish sausage, cod roes, and salmon roes.
Toyoda M; Susuki H; Ito Y; Iwaida M
J Assoc Off Anal Chem; 1978 May; 61(3):508-12. PubMed ID: 649543
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. [Nitrates and nitrites in food products, raw and subjected to preliminary handling and cooking].
Szponar L; Mieleszko T; Kierzkowska E
Rocz Panstw Zakl Hig; 1981; 32(2):129-35. PubMed ID: 7313450
[No Abstract] [Full Text] [Related]
31. EWstimation of steam-volatile N-nitrosamines in foods at the 1 micro g-kg level.
Crosby NT; Foreman JK; Palframan JF; Sawyer R
Nature; 1972 Aug; 238(5363):342-3. PubMed ID: 4561844
[No Abstract] [Full Text] [Related]
32. N-nitroso compounds in two nitrosated food products in southwest Korea.
Seel DJ; Kawabata T; Nakamura M; Ishibashi T; Hamano M; Mashimo M; Shin SH; Sakamoto K; Jhee EC; Watanabe S
Food Chem Toxicol; 1994 Dec; 32(12):1117-23. PubMed ID: 7813983
[TBL] [Abstract][Full Text] [Related]
33. Nitrite, nitrosamines, and cancer.
Issenberg P
Fed Proc; 1976 May; 35(6):1322-6. PubMed ID: 4342
[TBL] [Abstract][Full Text] [Related]
34. Determination of extractable, apparent total N-nitroso compounds in cured-meat products.
Fiddler W; Pensabene JW; Doerr RC; Gates RA
J AOAC Int; 1995; 78(6):1435-9. PubMed ID: 8664578
[TBL] [Abstract][Full Text] [Related]
35. Examination of some fermented foods for the presence of apparent total N-nitroso compounds.
Massey R; Key PE
Food Addit Contam; 1989; 6(4):453-8. PubMed ID: 2792464
[TBL] [Abstract][Full Text] [Related]
36. N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton.
Dennis MJ; Cripps GS; Tricker AR; Massey RC; McWeeny DJ
Food Chem Toxicol; 1984 Apr; 22(4):305-6. PubMed ID: 6539278
[TBL] [Abstract][Full Text] [Related]
37. Nitrosamines and their precursors in some Estonian foodstuffs.
Kann J; Tauts O; Raja K; Kalve R
IARC Sci Publ (1971); 1976; (14):385-94. PubMed ID: 1033920
[No Abstract] [Full Text] [Related]
38. 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]
39. Formation and occurrence of nitrosamines in food.
Scanlan RA
Cancer Res; 1983 May; 43(5 Suppl):2435s-2440s. PubMed ID: 6831466
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
