298 related articles for article (PubMed ID: 9666885)
1. Application of liquid chromatography-atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages.
Eerola S; Otegui I; Saari L; Rizzo A
Food Addit Contam; 1998 Apr; 15(3):270-9. PubMed ID: 9666885
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
De Mey E; De Klerck K; De Maere H; Dewulf L; Derdelinckx G; Peeters MC; Fraeye I; Vander Heyden Y; Paelinck H
Meat Sci; 2014 Feb; 96(2 Pt A):821-8. PubMed ID: 24200576
[TBL] [Abstract][Full Text] [Related]
4. Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.
Herrmann SS; Duedahl-Olesen L; Granby K
J Chromatogr A; 2014 Feb; 1330():20-9. PubMed ID: 24468241
[TBL] [Abstract][Full Text] [Related]
5. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
Li L; Wang P; Xu X; Zhou G
J Food Sci; 2012 May; 77(5):C560-5. PubMed ID: 23163937
[TBL] [Abstract][Full Text] [Related]
6. [Volatile N-nitrosamines in sausage products].
Karmysheva LF; Zhukova GF; Safronova GA; Somina SI; Petrakova AN
Vopr Pitan; 1985; (1):51-4. PubMed ID: 3984289
[TBL] [Abstract][Full Text] [Related]
7. Simultaneous determination of 23 amino acids and 7 biogenic amines in fermented food samples by liquid chromatography/quadrupole time-of-flight mass spectrometry.
Jia S; Kang YP; Park JH; Lee J; Kwon SW
J Chromatogr A; 2011 Dec; 1218(51):9174-82. PubMed ID: 22074649
[TBL] [Abstract][Full Text] [Related]
8. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
[TBL] [Abstract][Full Text] [Related]
9. [A comparison of N-nitrosodimethylamine contents in selected meat products].
Ciemniak A
Rocz Panstw Zakl Hig; 2006; 57(4):341-6. PubMed ID: 17713196
[TBL] [Abstract][Full Text] [Related]
10. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
Wójciak KM; Solska E
Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
[TBL] [Abstract][Full Text] [Related]
11. [Determination of 10 volatile
Zhu M; Ye Q; Zhou T; Chen L; Yu L; Li B; Hu J; Zhou M
Se Pu; 2019 Feb; 37(2):207-215. PubMed ID: 30693730
[TBL] [Abstract][Full Text] [Related]
12. Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection.
Ozel MZ; Gogus F; Yagci S; Hamilton JF; Lewis AC
Food Chem Toxicol; 2010 Nov; 48(11):3268-73. PubMed ID: 20816717
[TBL] [Abstract][Full Text] [Related]
13. High-performance liquid chromatography-ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids. Applications in food chemistry.
Mazzucco E; Gosetti F; Bobba M; Marengo E; Robotti E; Gennaro MC
J Agric Food Chem; 2010 Jan; 58(1):127-34. PubMed ID: 19928988
[TBL] [Abstract][Full Text] [Related]
14. Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food.
Barceló-Barrachina E; Moyano E; Galceran MT; Lliberia JL; Bagó B; Cortes MA
J Chromatogr A; 2006 Sep; 1125(2):195-203. PubMed ID: 16782111
[TBL] [Abstract][Full Text] [Related]
15. Volatile N-nitrosamines in dried foods.
Sen NP; Seaman S
J Assoc Off Anal Chem; 1981 Sep; 64(5):1238-42. PubMed ID: 7287621
[TBL] [Abstract][Full Text] [Related]
16. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
Lu S; Xu X; Shu R; Zhou G; Meng Y; Sun Y; Chen Y; Wang P
J Food Sci; 2010 Aug; 75(6):M366-72. PubMed ID: 20722938
[TBL] [Abstract][Full Text] [Related]
17. Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.
Latorre-Moratalla ML; Bosch-Fusté J; Lavizzari T; Bover-Cid S; Veciana-Nogués MT; Vidal-Carou MC
J Chromatogr A; 2009 Nov; 1216(45):7715-20. PubMed ID: 19762030
[TBL] [Abstract][Full Text] [Related]
18. Identification and occurrence of tryptamine- and tryptophan-derived tetrahydro-beta-carbolines in commercial sausages.
Herraiz T; Papavergou E
J Agric Food Chem; 2004 May; 52(9):2652-8. PubMed ID: 15113173
[TBL] [Abstract][Full Text] [Related]
19. Formation and occurrence of nitrosamines in food.
Scanlan RA
Cancer Res; 1983 May; 43(5 Suppl):2435s-2440s. PubMed ID: 6831466
[TBL] [Abstract][Full Text] [Related]
20. Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry.
Romero-González R; Alarcón-Flores MI; Martínez Vidal JL; Garrido Frenich A
J Agric Food Chem; 2012 May; 60(21):5324-9. PubMed ID: 22559197
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
