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Journal Abstract Search

281 related items for PubMed ID: 20005323

  • 1. Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat.
    Drabik-Markiewicz G, Dejaegher B, De Mey E, Impens S, Kowalska T, Paelinck H, Vander Heyden Y.
    Anal Chim Acta; 2010 Jan 11; 657(2):123-30. PubMed ID: 20005323
    [Abstract] [Full Text] [Related]

  • 2. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat.
    Drabik-Markiewicz G, Van den Maagdenberg K, De Mey E, Deprez S, Kowalska T, Paelinck H.
    Meat Sci; 2009 Mar 11; 81(3):479-86. PubMed ID: 20416602
    [Abstract] [Full Text] [Related]

  • 3. Effect of water on nitrosamine formation in fried bacon.
    Osterdahl BG.
    Food Addit Contam; 1988 Mar 11; 5(1):33-7. PubMed ID: 3356279
    [Abstract] [Full Text] [Related]

  • 4. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
    Drabik-Markiewicz G, Dejaegher B, De Mey E, Kowalska T, Paelinck H, Vander Heyden Y.
    Food Chem; 2011 Jun 15; 126(4):1539-45. PubMed ID: 25213924
    [Abstract] [Full Text] [Related]

  • 5. 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 Jun 15; 67(2):236-9. PubMed ID: 6725192
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 7. III.3.c N-nitroso-3-hydroxypyrrolidine in cured meat products.
    Janzowski C, Eisenbrand G.
    IARC Sci Publ; 1983 Nov 15; (45):343-8. PubMed ID: 6618613
    [No Abstract] [Full Text] [Related]

  • 8. [N-nitrosamines and nitrites in meat and meat products].
    Zhukova GF, Torskaia MS, Rodin VI, Khotimchenko SA.
    Vopr Pitan; 1999 Nov 15; 68(4):32-4. PubMed ID: 10509454
    [Abstract] [Full Text] [Related]

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  • 10. Occurrence of volatile nitrosamines in food: a survey of the West German market.
    Spiegelhalder B, Eisenbrand G, Preussmann R.
    IARC Sci Publ; 1980 Nov 15; (31):467-79. PubMed ID: 7228273
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 65(5):1162-7. PubMed ID: 7130088
    [Abstract] [Full Text] [Related]

  • 12.
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  • 13. Investigations on N-nitrosopyrrolidine in dry-cured bacon.
    Fiddler W, Pensabene JW, Gates RA, Foster JM, Smith WJ.
    J Assoc Off Anal Chem; 1989 Sep 15; 72(1):19-22. PubMed ID: 2715132
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  • 15. Further factors influencing N-nitrosamine formation in bacon.
    Gray JI, Skrypec DJ, Mandagere AK, Booren AM, Pearson AM.
    IARC Sci Publ; 1984 Sep 15; (57):301-9. PubMed ID: 6533020
    [Abstract] [Full Text] [Related]

  • 16. On the formation of N-nitrosopyrrolidine from potential precursors and nitrite.
    Nebelin E, Pillai S, Lund E, Thomsen J.
    IARC Sci Publ; 1980 Sep 15; (31):183-93. PubMed ID: 7228251
    [Abstract] [Full Text] [Related]

  • 17. Nitrate, nitrite, and dimethylnitrosamine in cured meat products.
    Panalaks T, Iyengar JR, Sen NP.
    J Assoc Off Anal Chem; 1973 May 15; 56(3):621-5. PubMed ID: 4779894
    [No Abstract] [Full Text] [Related]

  • 18. Confirmation of N-nitrosodimethylamine and N-nitrosopyrrolidine in foods by conversion to their nitramines with pentafluoroperoxybenzoic acid.
    Kimoto WI, Silbert LS, Fiddler W.
    J Assoc Off Anal Chem; 1984 May 15; 67(4):751-6. PubMed ID: 6469908
    [Abstract] [Full Text] [Related]

  • 19. Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard HW.
    J Assoc Off Anal Chem; 1978 Nov 15; 61(6):1379-82. PubMed ID: 730643
    [Abstract] [Full Text] [Related]

  • 20. 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 Nov 15; (45):411-21. PubMed ID: 6681348
    [No Abstract] [Full Text] [Related]

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