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Journal Abstract Search

95 related items for PubMed ID: 22064282

  • 21. Formation and occurrence of nitrosamines in food.
    Scanlan RA.
    Cancer Res; 1983 May; 43(5 Suppl):2435s-2440s. PubMed ID: 6831466
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  • 22. Changes in Biogenic Amines during the Manufacture and Storage of Semipreserved Anchovies †.
    Veciana-Nogues MT, Albala-Hurtado S, Marine-Font A, Vidal-Carou MC.
    J Food Prot; 1996 Nov; 59(11):1218-1222. PubMed ID: 31195449
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  • 23. Biotransformation of nitrosamines and precursor secondary amines under methanogenic conditions.
    Tezel U, Padhye LP, Huang CH, Pavlostathis SG.
    Environ Sci Technol; 2011 Oct 01; 45(19):8290-7. PubMed ID: 21863807
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  • 24. Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite.
    Bover-Cid S, Miguélez-Arrizado MJ, Vidal-Carou MC.
    Meat Sci; 2001 Dec 01; 59(4):391-6. PubMed ID: 22062963
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  • 25. Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives.
    Zhou Q, Mo M, Wang A, Tang B, He Q.
    J Food Prot; 2023 May 01; 86(5):100072. PubMed ID: 37001484
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  • 27. Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite.
    Hospital XF, Fernández M, Morales P, Alba C, Haza AI, Hierro E.
    Heliyon; 2024 Sep 15; 10(17):e37487. PubMed ID: 39296201
    [Abstract] [Full Text] [Related]

  • 28. 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 Sep 15; 67(2):236-9. PubMed ID: 6725192
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  • 29. Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes.
    Landeta G, de Las Rivas B, Carrascosa AV, Muñoz R.
    Meat Sci; 2007 Dec 15; 77(4):556-61. PubMed ID: 22061941
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  • 32. Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products.
    Wu Y, Qin L, Chen J, Wang H, Liao E.
    Food Addit Contam Part B Surveill; 2022 Mar 15; 15(1):10-19. PubMed ID: 34427175
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  • 33. Creatine and creatinine evolution during the processing of dry-cured ham.
    Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F.
    Meat Sci; 2010 Mar 15; 84(3):384-9. PubMed ID: 20374800
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  • 34. 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 Mar 15; 67(4):751-6. PubMed ID: 6469908
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  • 35. Biochemical changes during processing of traditional Jinhua ham.
    Zhou GH, Zhao GM.
    Meat Sci; 2007 Sep 15; 77(1):114-20. PubMed ID: 22061402
    [Abstract] [Full Text] [Related]

  • 36. The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma.
    Hazar FY, Kaban G, Kaya M.
    J Food Sci Technol; 2017 Nov 15; 54(12):3892-3898. PubMed ID: 29085131
    [Abstract] [Full Text] [Related]

  • 37. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.
    Huan Y, Zhou G, Zhao G, Xu X, Peng Z.
    Meat Sci; 2005 Oct 15; 71(2):291-9. PubMed ID: 22064228
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  • 39. UVA activation of N-dialkylnitrosamines releasing nitric oxide, producing strand breaks as well as oxidative damages in DNA, and inducing mutations in the Ames test.
    Arimoto-Kobayashi S, Sano K, Machida M, Kaji K, Yakushi K.
    Mutat Res; 2010 Sep 10; 691(1-2):47-54. PubMed ID: 20637784
    [Abstract] [Full Text] [Related]

  • 40. Relations between compositional traits and sensory qualities of French dry-cured ham.
    Buscailhon S, Berdagué JL, Bousset J, Cornet M, Gandemer G, Touraille C, Monin G.
    Meat Sci; 1994 Sep 10; 37(2):229-43. PubMed ID: 22059497
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