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Journal Abstract Search

493 related items for PubMed ID: 17713196

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. Volatile N-nitrosamines in dried foods.
    Sen NP, Seaman S.
    J Assoc Off Anal Chem; 1981 Sep; 64(5):1238-42. PubMed ID: 7287621
    [Abstract] [Full Text] [Related]

  • 23. [Determination of N-nitrosamines in food products intended for long term storage].
    Melamed DB.
    Vopr Pitan; 1979 Sep; (5):57-61. PubMed ID: 574685
    [Abstract] [Full Text] [Related]

  • 24. Occurrence of N-nitrosodimethylamine in South Korean and imported alcoholic beverages.
    Shin JH, Chung MJ, Sung NJ.
    Food Addit Contam; 2005 Nov; 22(11):1083-6. PubMed ID: 16332630
    [Abstract] [Full Text] [Related]

  • 25. 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
    [Abstract] [Full Text] [Related]

  • 26. 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 Nov; (19):41-52. PubMed ID: 567181
    [Abstract] [Full Text] [Related]

  • 27. N-nitrosamines in Chinese foods.
    Song PJ, Hu JF.
    Food Chem Toxicol; 1988 Mar; 26(3):205-8. PubMed ID: 3366421
    [Abstract] [Full Text] [Related]

  • 28. Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC).
    Sanches Filho PJ, Rios A, Valcarcel M, Melecchi MI, Caramão EB.
    J Agric Food Chem; 2007 Feb 07; 55(3):603-7. PubMed ID: 17263448
    [Abstract] [Full Text] [Related]

  • 29. GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products.
    Sannino A, Bolzoni L.
    Food Chem; 2013 Dec 15; 141(4):3925-30. PubMed ID: 23993567
    [Abstract] [Full Text] [Related]

  • 30. Analysis of volatile N-nitrosamines in beer and food in China.
    Xu HX, Shen XH, Jin ZL, Xu XB.
    IARC Sci Publ; 1991 Dec 15; (105):230-1. PubMed ID: 1855857
    [Abstract] [Full Text] [Related]

  • 31. Determination of volatile N-nitrosamines in foodstuffs: I. A new clean-up technique for confirmation by II. A continued survey of foods and beverages.
    Fazio T, Havery DC, Howard JW.
    IARC Sci Publ; 1980 Dec 15; (31):419-33. PubMed ID: 7194860
    [Abstract] [Full Text] [Related]

  • 32. 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 15; 22(11):1098-105. PubMed ID: 16332632
    [Abstract] [Full Text] [Related]

  • 33. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.
    Byun MW, Ahn HJ, Kim JH, Lee JW, Yook HS, Han SB.
    J Chromatogr A; 2004 Oct 29; 1054(1-2):403-7. PubMed ID: 15553169
    [Abstract] [Full Text] [Related]

  • 34. [Carcinogenic N-nitroso compounds in food products].
    Bogovskiĭ PA.
    Vopr Pitan; 1981 Oct 29; (2):3-5. PubMed ID: 7018080
    [No Abstract] [Full Text] [Related]

  • 35. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine.
    Groenen PJ, Jonk RJ, van Ingen C, ten Noever de Brauw MC.
    IARC Sci Publ (1971); 1976 Oct 29; (14):321-31. PubMed ID: 1033915
    [Abstract] [Full Text] [Related]

  • 36. An optimised HS-SPME-GC-MS method for the detection of volatile nitrosamines in meat samples.
    Roasa J, Liu H, Shao S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Mar 29; 36(3):396-404. PubMed ID: 30730253
    [Abstract] [Full Text] [Related]

  • 37. Preformed N-nitroso compounds in foods and beverages.
    Hotchkiss JH.
    Cancer Surv; 1989 Mar 29; 8(2):295-321. PubMed ID: 2696582
    [Abstract] [Full Text] [Related]

  • 38. 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 21; 1330():20-9. PubMed ID: 24468241
    [Abstract] [Full Text] [Related]

  • 39. 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 21; 77(5):C560-5. PubMed ID: 23163937
    [Abstract] [Full Text] [Related]

  • 40. [N-nitrosamine content in sausage products manufactured using protein preparations].
    Zhukova GF, Bershova TM, Kornienko AV, Taranovich GA.
    Vopr Pitan; 1983 May 21; (4):66-8. PubMed ID: 6684832
    [Abstract] [Full Text] [Related]

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