144 related articles for article (PubMed ID: 790904)
1. N-Nitrosamines: a review of chemical and biological properties and their estimation in foodstuffs.
Crosby NT; Sawyer R
Adv Food Res; 1976; 22():1-71. PubMed ID: 790904
[No Abstract] [Full Text] [Related]
2. Nitrosamines in foodstuffs.
Crosby NT
Residue Rev; 1976; 64():77-135. PubMed ID: 790507
[No Abstract] [Full Text] [Related]
3. Dietary nitrosamines.
Cooper P
Food Cosmet Toxicol; 1976 Jun; 14(3):205-6. PubMed ID: 950214
[No Abstract] [Full Text] [Related]
4. [Nitrate, nitrite and nitrosamines in foods. Higher production hygiene as an alternative to nitrite (author's transl)].
Skovgaard N
Nord Vet Med; 1980 Sep; 32(9):387-99. PubMed ID: 7001347
[No Abstract] [Full Text] [Related]
5. [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]
6. [Antimicrobial effects of nitrates in meat products].
Jouve JL; Carlier V; Rozier J
Ann Nutr Aliment; 1980; 34(5-6):807-26. PubMed ID: 7020545
[TBL] [Abstract][Full Text] [Related]
7. Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.
Pierson MD; Smoot LA
Crit Rev Food Sci Nutr; 1982; 17(2):141-87. PubMed ID: 6751698
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
Tompkin RB; Christiansen LN; Shaparis AB
Appl Environ Microbiol; 1978 Jan; 35(1):59-61. PubMed ID: 341810
[TBL] [Abstract][Full Text] [Related]
10. Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system.
Rayman K; Malik N; Hurst A
Appl Environ Microbiol; 1983 Dec; 46(6):1450-2. PubMed ID: 6362566
[TBL] [Abstract][Full Text] [Related]
11. The inhibition of Clostridium botulinum type B and E in salami sausage.
Nordal J; Gudding R
Acta Vet Scand; 1975; 16(4):537-48. PubMed ID: 1108623
[TBL] [Abstract][Full Text] [Related]
12. Antibotulinal efficacy of sulfur dioxide in meat.
Tompkin RB; Christiansen LN; Shaparis AB
Appl Environ Microbiol; 1980 Jun; 39(6):1096-9. PubMed ID: 6996613
[TBL] [Abstract][Full Text] [Related]
13. 4-(Methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK).
IARC Monogr Eval Carcinog Risk Chem Hum; 1985 Sep; 37():209-23. PubMed ID: 3910552
[No Abstract] [Full Text] [Related]
14. N'-Nitrosonornicotine (NNN).
IARC Monogr Eval Carcinog Risk Chem Hum; 1985 Sep; 37():241-61. PubMed ID: 3866745
[No Abstract] [Full Text] [Related]
15. Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite.
Sen NP; Donaldson B; Charbonneau C; Miles WF
J Agric Food Chem; 1974; 22(6):1125-30. PubMed ID: 4430791
[No Abstract] [Full Text] [Related]
16. N'-Nitrosoanatabine (NAT).
IARC Monogr Eval Carcinog Risk Chem Hum; 1985 Sep; 37():233-40. PubMed ID: 3866744
[No Abstract] [Full Text] [Related]
17. Green Alternatives to Nitrates and Nitrites in Meat-based Products-A Review.
Gassara F; Kouassi AP; Brar SK; Belkacemi K
Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2133-48. PubMed ID: 25750989
[TBL] [Abstract][Full Text] [Related]
18. Letter: formation of nitrosamines in a meat curing mixture.
Sen NP; Miles WF; Donaldson B; Panalaks T; Iyengar JR
Nature; 1973 Sep; 245(5420):104-5. PubMed ID: 4582759
[No Abstract] [Full Text] [Related]
19. Botulism and nitrites.
Schuck PH; Wellford H
Science; 1973 Jun; 180(4093):1322. PubMed ID: 4709871
[No Abstract] [Full Text] [Related]
20. [Is nitrite desirable in cured meat products? (author's transl)].
van Roon PS
Tijdschr Diergeneeskd; 1980 Nov; 105(22):951-8. PubMed ID: 7444921
[No Abstract] [Full Text] [Related]
[Next] [New Search]