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Journal Abstract Search

249 related items for PubMed ID: 20816717

  • 1. 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]

  • 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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  • 5. [Volatile N-nitrosamines in sausage products].
    Karmysheva LF, Zhukova GF, Safronova GA, Somina SI, Petrakova AN.
    Vopr Pitan; 1985 Feb 08; (1):51-4. PubMed ID: 3984289
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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 Feb 08; 73(6):947-52. PubMed ID: 2289927
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  • 8. Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update.
    Lee HS.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Oct 08; 36(10):1491-1500. PubMed ID: 31393816
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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 08; 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 08; 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 08; 15(3):270-9. PubMed ID: 9666885
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  • 12. 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
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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 Feb 21; 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 21; 188():114649. PubMed ID: 38599275
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  • 15. [Comparative assessment of N-nitrosamines' contamination of baby's canned meat with vegetables and cereals by various methods in Russia and Vietnam].
    Zaitseva NV, Son TC, Tien BC, Ulanova TS, Nurislamova TV, Maltseva OA.
    Vopr Pitan; 2019 Jun 21; 88(5):93-102. PubMed ID: 31710792
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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 Jun 21; (14):321-31. PubMed ID: 1033915
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  • 18. [A comparison of N-nitrosodimethylamine contents in selected meat products].
    Ciemniak A.
    Rocz Panstw Zakl Hig; 2006 Jun 21; 57(4):341-6. PubMed ID: 17713196
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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 Jun 21; (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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