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Journal Abstract Search

358 related items for PubMed ID: 26528731

  • 1. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.
    De Mey E, De Maere H, Paelinck H, Fraeye I.
    Crit Rev Food Sci Nutr; 2017 Sep 02; 57(13):2909-2923. PubMed ID: 26528731
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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 Sep 02; 15(2):191-200. PubMed ID: 28071009
    [Abstract] [Full Text] [Related]

  • 3. Determination of volatile nitrosamines in cheese and cured meat products. Model study of a temperature- and pH-dependent artefact formation phenomenon in alkaline medium.
    Groenen PJ, Busink E, van Wandelen M.
    Z Lebensm Unters Forsch; 1987 Jul 02; 185(1):24-30. PubMed ID: 3617936
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  • 4. Nitrosamines and their precursors in some Kazakh foodstuffs.
    Aidjanov MM, Sharmanov TSh.
    IARC Sci Publ; 1982 Jul 02; (41):267-76. PubMed ID: 6216211
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  • 5. [Volatile N-nitrosamines in sausage products].
    Karmysheva LF, Zhukova GF, Safronova GA, Somina SI, Petrakova AN.
    Vopr Pitan; 1985 Jul 02; (1):51-4. PubMed ID: 3984289
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  • 6. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP, Seaman S, Miles WF.
    J Agric Food Chem; 1979 Jul 02; 27(6):1354-7. PubMed ID: 544668
    [No Abstract] [Full Text] [Related]

  • 7. 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 02; 36(10):1491-1500. PubMed ID: 31393816
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  • 9. The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.
    Thorkelsson G.
    Bibl Nutr Dieta; 1989 Oct 02; (43):188-98. PubMed ID: 2658961
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  • 12. A simple screening method for determination of volatile nitrosamines in fried bacon rasher and cook-out fat.
    Cross CK, Bharucha KR.
    J Agric Food Chem; 1979 Oct 02; 27(6):1358-60. PubMed ID: 575652
    [No Abstract] [Full Text] [Related]

  • 13. Volatile N-nitrosamines in processed meat products and salami from Turkey.
    Özbay S, Şireli UT.
    Food Addit Contam Part B Surveill; 2021 Jun 02; 14(2):110-114. PubMed ID: 33583352
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  • 16. 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]

  • 17. N-Nitrosamines: a potential hazard in processed meat products.
    Deveci G, Tek NA.
    J Sci Food Agric; 2024 Mar 30; 104(5):2551-2560. PubMed ID: 37984839
    [Abstract] [Full Text] [Related]

  • 18. Model system studies on N-nitrosamine formation in relation to cured meat: the non-polar phase and S-nitroso peptides.
    Massey RC, Dennis MJ, Crews C, Davies R, McWeeny DJ.
    IARC Sci Publ; 1980 Mar 30; (31):291-303. PubMed ID: 7228259
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  • 19. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives.
    Cross CK, Bharucha KR, Telling GM.
    J Agric Food Chem; 1978 Mar 30; 26(3):657-60. PubMed ID: 566287
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  • 20. Green Alternatives to Nitrates and Nitrites in Meat-based Products-A Review.
    Gassara F, Kouassi AP, Brar SK, Belkacemi K.
    Crit Rev Food Sci Nutr; 2016 Oct 02; 56(13):2133-48. PubMed ID: 25750989
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