111 related articles for article (PubMed ID: 7462524)
1. 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]
2. 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]
3. II.4.e A rapid dry-column method for the determination of N-nitrosopyrrolidine in fried bacon.
Pensabene JW; Fiddler W
IARC Sci Publ; 1983; (45):229-36. PubMed ID: 6684637
[No Abstract] [Full Text] [Related]
4. Nitrosamines in fried bacon.
Thompson MA
Food Cosmet Toxicol; 1978 Aug; 16(4):389-90. PubMed ID: 568587
[No Abstract] [Full Text] [Related]
5. 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]
6. [Experimental studies on the N-nitrosamine formation in bacon during cooking].
Nakamura M
Nihon Eiseigaku Zasshi; 1987 Feb; 41(6):914-25. PubMed ID: 3599515
[No Abstract] [Full Text] [Related]
7. 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]
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. Mechanism of N-nitrosopyrrolidine formation in bacon.
Bharucha KR; Cross CK; Rubin LJ
J Agric Food Chem; 1979; 27(1):63-9. PubMed ID: 762332
[No Abstract] [Full Text] [Related]
10. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.
Malanoski AJ; Smith WJ; Phillipo T
J Assoc Off Anal Chem; 1988; 71(3):504-8. PubMed ID: 3391949
[TBL] [Abstract][Full Text] [Related]
11. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.
Gates RA; Pensabene JW; Fiddler W
J Assoc Off Anal Chem; 1984; 67(2):236-9. PubMed ID: 6725192
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.
Fiddler W; Pensabene JW; Gates RA; Phillips JG
J Assoc Off Anal Chem; 1984; 67(3):521-5. PubMed ID: 6746474
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
Havery DC; Fazio T; Howard JW
J Assoc Off Anal Chem; 1978 Nov; 61(6):1374-8. PubMed ID: 730642
[TBL] [Abstract][Full Text] [Related]
16. Investigations on N-nitrosopyrrolidine in dry-cured bacon.
Fiddler W; Pensabene JW; Gates RA; Foster JM; Smith WJ
J Assoc Off Anal Chem; 1989; 72(1):19-22. PubMed ID: 2715132
[TBL] [Abstract][Full Text] [Related]
17. Observations of the use of 137caesium radiation to control N-nitrosopyrrolidine formation in bacon.
Fiddler W; Pensabene JW; Gates RA; Jenkins RK
IARC Sci Publ; 1987; (84):367-9. PubMed ID: 3679403
[TBL] [Abstract][Full Text] [Related]
18. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
Sen NP; Seaman S; McPherson M
IARC Sci Publ; 1980; (31):457-65. PubMed ID: 7228272
[TBL] [Abstract][Full Text] [Related]
19. III.3.c N-nitroso-3-hydroxypyrrolidine in cured meat products.
Janzowski C; Eisenbrand G
IARC Sci Publ; 1983; (45):343-8. PubMed ID: 6618613
[No Abstract] [Full Text] [Related]
20. 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]
[Next] [New Search]
