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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 6539278)

  • 1. 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]  

  • 2. The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.
    Thorkelsson G
    Bibl Nutr Dieta; 1989; (43):188-98. PubMed ID: 2658961
    [No Abstract]   [Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Incidence of some non-volatile N-nitroso compounds in cured meats.
    Tricker AR; Perkins MJ; Massey RC; Bishop C; Key PE; McWeeny DJ
    Food Addit Contam; 1984; 1(3):245-52. PubMed ID: 6537349
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysis.
    Massey RC; Key PE; McWeeny DJ; Knowles ME
    IARC Sci Publ; 1984; (57):131-6. PubMed ID: 6533000
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Diabetes produced in mice by smoked/cured mutton.
    Helgason T; Ewen SW; Ross IS; Stowers JM
    Lancet; 1982 Nov; 2(8306):1017-22. PubMed ID: 6127504
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.
    Yabiku HY; Martins MS; Takahashi MY
    Food Addit Contam; 1993; 10(4):399-405. PubMed ID: 8405579
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Recent studies in Canada on the occurrence and formation of N-nitroso compounds in foods and food contact materials.
    Sen NP
    IARC Sci Publ; 1991; (105):232-4. PubMed ID: 1855858
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Carcinogenic polycyclic aromatic hydrocarbons in Norwegian smoked meat sausages.
    Fretheim K
    J Agric Food Chem; 1976; 24(5):976-9. PubMed ID: 987086
    [No Abstract]   [Full Text] [Related]  

  • 13. Recent studies in Canada on the analysis and occurrence of volatile and non-volatile N-nitroso compounds in foods.
    Sen NP; Donaldson BA; Seaman S; Iyengar JR; Miles WF
    IARC Sci Publ (1971); 1978; (19):373-93. PubMed ID: 567180
    [TBL] [Abstract][Full Text] [Related]  

  • 14. N-nitrosamines in smoked meats and their relation to diabetes.
    Helgason T; Ewen SW; Jaffray B; Stowers JM; Outram JR; Pollock JR
    IARC Sci Publ; 1984; (57):911-20. PubMed ID: 6533076
    [No Abstract]   [Full Text] [Related]  

  • 15. Phenols in smoked, cured meats: nitrosation of phenols in liquid smokes and in smoked bacon.
    Knowles ME; Gilbert J; MacWeeny DJ
    J Sci Food Agric; 1975 Mar; 26(3):267-76. PubMed ID: 1169662
    [No Abstract]   [Full Text] [Related]  

  • 16. Polycyclic aromatic hydrocarbons in air samples of meat smokehouses.
    Hansen AM; Olsen IL; Poulsen OM
    Sci Total Environ; 1992 Sep; 126(1-2):17-26. PubMed ID: 1439750
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
    Gomaa EA; Gray JI; Rabie S; Lopez-Bote C; Booren AM
    Food Addit Contam; 1993; 10(5):503-21. PubMed ID: 8224319
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The occurrence of cyanide in certain smoked meat products.
    Pekkanen TJ; Hänninen ML
    Nord Vet Med; 1976 Dec; 28(12):615-7. PubMed ID: 1012915
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.
    Simko P
    J Chromatogr B Analyt Technol Biomed Life Sci; 2002 Apr; 770(1-2):3-18. PubMed ID: 12013240
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of ten N-nitrosoamino acids in cured meat products.
    Pensabene JW; Fiddler W
    J Assoc Off Anal Chem; 1990; 73(2):226-30. PubMed ID: 2324034
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.