233 related articles for article (PubMed ID: 6618613)
21. [Use of nitrates and nitrites for the processing of meat products: technological and microbiological aspects].
Bousset J; Fournaud J
Ann Nutr Aliment; 1976; 30(5-6):707-14. PubMed ID: 1030216
[No Abstract] [Full Text] [Related]
22. 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]
23. Confirmatory method for N-nitrosodimethylamine and N-nitrosopyrrolidine in food by multiple ion analysis with gas chromatography-low resolution mass spectrometry before and after ultraviolet photolysis.
Kimoto WI; Fiddler W
J Assoc Off Anal Chem; 1982 Sep; 65(5):1162-7. PubMed ID: 7130088
[TBL] [Abstract][Full Text] [Related]
24. N-Nitrosopyrrolidine formation in bacon.
Tricker AR; Perkins MJ; Massey RC; McWeeny DJ
Food Addit Contam; 1985; 2(4):247-52. PubMed ID: 4065391
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Mass spectrometric confirmation of the presence of N-nitrosopyrrolidine in instant coffee.
Sen NP; Seaman SW; Weber D
J Assoc Off Anal Chem; 1990; 73(2):325-7. PubMed ID: 2324042
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. 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]
29. On the trail of nitrosamines.
Food Cosmet Toxicol; 1968 Dec; 6(4):519-20. PubMed ID: 5733547
[No Abstract] [Full Text] [Related]
30. Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon.
Pensabene JW; Fiddler W; Miller AJ; Phillips JG
J Agric Food Chem; 1980; 28(5):966-70. PubMed ID: 7462524
[No Abstract] [Full Text] [Related]
31. Effect of water on nitrosamine formation in fried bacon.
Osterdahl BG
Food Addit Contam; 1988; 5(1):33-7. PubMed ID: 3356279
[TBL] [Abstract][Full Text] [Related]
32. High temperature purge and trap procedure for determining seven volatile N-nitrosamines in animal feed, using gas chromatography/thermal energy analyzer.
Billedeau SM; Thompson HC; Hansen EB; Miller BJ
J Assoc Off Anal Chem; 1984; 67(3):557-62. PubMed ID: 6746479
[TBL] [Abstract][Full Text] [Related]
33. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi.
Pensabene JW; Fiddler W
J Assoc Off Anal Chem; 1988; 71(4):839-43. PubMed ID: 3417612
[TBL] [Abstract][Full Text] [Related]
34. Carcinogenicity of N-nitroso-3-hydroxypyrrolidine and dose-response study with N-nitrosopiperidine in rats.
Eisenbrand G; Habs M; Schmähl D; Preussmann R
IARC Sci Publ; 1980; (31):657-66. PubMed ID: 7228288
[No Abstract] [Full Text] [Related]
35. [Carcinogenic N-nitroso compounds in food products].
Bogovskiĭ PA
Vopr Pitan; 1981; (2):3-5. PubMed ID: 7018080
[No Abstract] [Full Text] [Related]
36. Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: intake by Estonian children and adolescents.
Reinik M; Tamme T; Roasto M; Juhkam K; Jurtsenko S; Tenńo T; Kiis A
Food Addit Contam; 2005 Nov; 22(11):1098-105. PubMed ID: 16332632
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Occurrence of nitrate, nitrite and volatile nitrosamines in certain feedstuffs and animal products.
Ologhobo AD; Adegede HI; Maduagiwu EN
Nutr Health; 1996; 11(2):109-14. PubMed ID: 8994234
[TBL] [Abstract][Full Text] [Related]
39. Analysis of nitrite- and-or nitrate-processed meats for N-nitrosodimethylamine.
Fazio T; White RH; Howard JW
J Assoc Off Anal Chem; 1971 Sep; 54(5):1157-9. PubMed ID: 5151678
[No Abstract] [Full Text] [Related]
40. A rapid liquid-liquid extraction clean-up method for the determination of volatile N-nitrosamines in cooked-out bacon fat.
Sen NP; Seaman S
IARC Sci Publ; 1983; (45):179-80. PubMed ID: 6684636
[No Abstract] [Full Text] [Related]
[Previous] [Next] [New Search]