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Journal Abstract Search

249 related items for PubMed ID: 20816717

  • 1.
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  • 2. [Determination of 10 volatile N-nitrosamines in meat products by gas chromatography-tandem mass spectrometry].
    Zhu M, Ye Q, Zhou T, Chen L, Yu L, Li B, Hu J, Zhou M.
    Se Pu; 2019 Feb 08; 37(2):207-215. PubMed ID: 30693730
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  • 6. 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
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  • 7. Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative study.
    Pensabene JW, Fiddler W, Phillips JG.
    J Assoc Off Anal Chem; 1990 Oct 29; 73(6):947-52. PubMed ID: 2289927
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  • 9. Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry.
    Scheeren MB, Sabik H, Gariépy C, Terra NN, Arul J.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Oct 29; 32(9):1436-47. PubMed ID: 26230247
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  • 10. 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 29; 61(6):1374-8. PubMed ID: 730642
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  • 11. 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 29; 15(3):270-9. PubMed ID: 9666885
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  • 13. [Development and application of gas chromatographymass spectrometry method for quantitive determination of volatile N-nitrosamines in smoked meat products].
    Zaytseva NV, Ulanova TS, Nurislamova TV, Popova NA, Mal'tseva OA.
    Vopr Pitan; 2018 Apr 29; 87(5):102-110. PubMed ID: 30592896
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  • 14. Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map.
    Nabizadeh S, Aeini K, Barzegar F, Arabameri M, Hosseini H, Kamankesh M, Mohammadi A.
    Food Chem Toxicol; 2024 Jun 29; 188():114649. PubMed ID: 38599275
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  • 16. Determination of nicotine and N-nitrosamines in house dust by pressurized liquid extraction and comprehensive gas chromatography--nitrogen chemiluminiscence detection.
    Ramírez N, Ozel MZ, Lewis AC, Marcé RM, Borrull F, Hamilton JF.
    J Chromatogr A; 2012 Jan 06; 1219():180-7. PubMed ID: 22153283
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  • 17. 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 Jan 06; (14):321-31. PubMed ID: 1033915
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  • 19. 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 Jan 06; (19):41-52. PubMed ID: 567181
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  • 20. The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market.
    Niklas AA, Herrmann SS, Pedersen M, Jakobsen M, Duedahl-Olesen L.
    Food Chem; 2022 Jun 01; 378():132046. PubMed ID: 35026484
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