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6. Trace analysis of nitrosated foodstuffs for nitrosamides. Mende P; Spiegelhalder B; Preussmann R Food Chem Toxicol; 1991 Mar; 29(3):167-72. PubMed ID: 2032658 [TBL] [Abstract][Full Text] [Related]
7. Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue. Tricker AR; Perkins MJ; Massey RC; McWeeny DJ Food Addit Contam; 1986; 3(2):153-9. PubMed ID: 3709887 [TBL] [Abstract][Full Text] [Related]
8. An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of bacon. Fooladi MH; Gray JI; Pearson AM; Mandagere AK J Agric Food Chem; 1983; 31(3):527-30. PubMed ID: 6886207 [No Abstract] [Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. 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]
14. Analysis of volatile N-nitroso compounds by combined gas chromatography and thermal energy analysis. Fine DH; Rounbehler DP IARC Sci Publ (1971); 1976; (14):117-27. PubMed ID: 1033913 [No Abstract] [Full Text] [Related]
15. Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods. Bills DD; Hildrum KI; Scanlan RA; Libbey LM J Agric Food Chem; 1973; 21(5):876-7. PubMed ID: 4739004 [No Abstract] [Full Text] [Related]
16. Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating. Janzowski C; Eisenbrand G; Preussmann R Food Cosmet Toxicol; 1978 Aug; 16(4):343-8. PubMed ID: 568586 [No Abstract] [Full Text] [Related]
17. Formation of direct-acting genotoxic substances in nitrosated smoked fish and meat products: identification of simple phenolic precursors and phenyldiazonium ions as reactive products. Ohshima H; Friesen M; Malaveille C; Brouet I; Hautefeuille A; Bartsch H Food Chem Toxicol; 1989 Mar; 27(3):193-203. PubMed ID: 2731816 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. N-Nitroso-3-hydroxypyrrolidine in fried bacon and fried out fat. Lee JS; Libbey LM; Scanlan RA; Barbour J IARC Sci Publ (1971); 1978; (19):325-32. PubMed ID: 567179 [TBL] [Abstract][Full Text] [Related]
20. Variations of the concentration of N-nitroso compounds in meat products processed with minimal amounts of nitrite. Preda N; Popa L IARC Sci Publ; 1980; (31):503-6. PubMed ID: 7228274 [No Abstract] [Full Text] [Related] [Next] [New Search]