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Journal Abstract Search

589 related items for PubMed ID: 24200576

  • 1. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
    De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Vander Heyden Y, Paelinck H.
    Meat Sci; 2014 Feb; 96(2 Pt A):821-8. PubMed ID: 24200576
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  • 2. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM, Solska E.
    Acta Sci Pol Technol Aliment; 2016 Feb; 15(2):191-200. PubMed ID: 28071009
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  • 3. 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
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  • 7. 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 15; 77(5):C560-5. PubMed ID: 23163937
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  • 10. 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 15; 15(3):270-9. PubMed ID: 9666885
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  • 11. The intake of nitrate, nitrite and volatile N-nitrosamines and the occurrence of volatile N-nitrosamines in human urine and veal calves.
    Stephany RW, Schuller PL.
    IARC Sci Publ (1971); 1978 Apr 15; (19):443-60. PubMed ID: 680737
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  • 15. Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.
    Wei F, Xu X, Zhou G, Zhao G, Li C, Zhang Y, Chen L, Qi J.
    Meat Sci; 2009 Mar 15; 81(3):451-5. PubMed ID: 22064282
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  • 16. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
    Rabie MA, Peres C, Malcata FX.
    Meat Sci; 2014 Jan 15; 96(1):82-7. PubMed ID: 23896140
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  • 19. 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 15; 36(10):1491-1500. PubMed ID: 31393816
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