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.
128 related articles for article (PubMed ID: 641118)
41. Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue. Spinelli-Gugger AM; Lakritz L; Wasserman AE J Agric Food Chem; 1980; 28(2):424-7. PubMed ID: 7391378 [No Abstract] [Full Text] [Related]
42. Determination of volatile N-nitrosamines in cured meat products. Fiddler W; Gates RA IARC Sci Publ; 1983; (45):173-4. PubMed ID: 6618592 [No Abstract] [Full Text] [Related]
43. Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC). Sanches Filho PJ; Rios A; Valcarcel M; Melecchi MI; Caramão EB J Agric Food Chem; 2007 Feb; 55(3):603-7. PubMed ID: 17263448 [TBL] [Abstract][Full Text] [Related]
44. Volatile and non-volatile N-nitroso compounds in foods and other environmental media. Eisenbrand G; Spiegelhalder B; Janzowski C; Kann J; Preussmann R IARC Sci Publ (1971); 1978; (19):311-24. PubMed ID: 567178 [TBL] [Abstract][Full Text] [Related]
45. 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]
46. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer. Byun MW; Ahn HJ; Kim JH; Lee JW; Yook HS; Han SB J Chromatogr A; 2004 Oct; 1054(1-2):403-7. PubMed ID: 15553169 [TBL] [Abstract][Full Text] [Related]
47. [Determination of nitrates and nitrites in animal products]. Frouin A; Jondeau D; Bidard JP; Joannes M Ann Nutr Aliment; 1980; 34(5-6):765-78. PubMed ID: 7258915 [TBL] [Abstract][Full Text] [Related]
48. 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]
49. [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]
50. 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]
51. 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]
52. 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]
54. 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]
55. Group analysis of volatile and non-volatile N-nitroso compounds. Fine DH; Rufeh F; Lieb D Nature; 1974 Feb; 247(5439):309-10. PubMed ID: 4818366 [No Abstract] [Full Text] [Related]
56. Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat. Drabik-Markiewicz G; Dejaegher B; De Mey E; Impens S; Kowalska T; Paelinck H; Vander Heyden Y Anal Chim Acta; 2010 Jan; 657(2):123-30. PubMed ID: 20005323 [TBL] [Abstract][Full Text] [Related]
57. IV.5.d GC-MS and GC-TEA methods for the identification and quantification of N-nitroso-3-hydroxypyrrolidine. Lee JS; Libbey LM; Scanlan RA IARC Sci Publ; 1983; (45):411-21. PubMed ID: 6681348 [No Abstract] [Full Text] [Related]
58. Further survey of cured meat products for volatile N-nitrosamines. Panalaks T; Iyengar JR; Donaldson BA; Miles WF; Sen NP J Assoc Off Anal Chem; 1974 Jul; 57(4):806-12. PubMed ID: 4420798 [No Abstract] [Full Text] [Related]
59. An optimised HS-SPME-GC-MS method for the detection of volatile nitrosamines in meat samples. Roasa J; Liu H; Shao S Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Mar; 36(3):396-404. PubMed ID: 30730253 [TBL] [Abstract][Full Text] [Related]
60. Identification and quantitative determination of nitrosoproline and nitrososarcosine and preliminary investigations on nitrosohydroxyproline in cured meat products. Dhont JH; van Ingen C IARC Sci Publ (1971); 1976; (14):355-60. PubMed ID: 1033918 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]