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Journal Abstract Search

164 related items for PubMed ID: 3356279

  • 1. Effect of water on nitrosamine formation in fried bacon.
    Osterdahl BG.
    Food Addit Contam; 1988; 5(1):33-7. PubMed ID: 3356279
    [Abstract] [Full Text] [Related]

  • 2. Further factors influencing N-nitrosamine formation in bacon.
    Gray JI, Skrypec DJ, Mandagere AK, Booren AM, Pearson AM.
    IARC Sci Publ; 1984; (57):301-9. PubMed ID: 6533020
    [Abstract] [Full Text] [Related]

  • 3. Investigations on N-nitrosopyrrolidine in dry-cured bacon.
    Fiddler W, Pensabene JW, Gates RA, Foster JM, Smith WJ.
    J Assoc Off Anal Chem; 1989; 72(1):19-22. PubMed ID: 2715132
    [Abstract] [Full Text] [Related]

  • 4. 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; 67(2):236-9. PubMed ID: 6725192
    [Abstract] [Full Text] [Related]

  • 5. Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard HW.
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643
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  • 8. Confirmatory method for N-nitrosodimethylamine and N-nitrosopyrrolidine in food by multiple ion analysis with gas chromatography-low resolution mass spectrometry before and after ultraviolet photolysis.
    Kimoto WI, Fiddler W.
    J Assoc Off Anal Chem; 1982 Sep; 65(5):1162-7. PubMed ID: 7130088
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  • 9. Observations of the use of 137caesium radiation to control N-nitrosopyrrolidine formation in bacon.
    Fiddler W, Pensabene JW, Gates RA, Jenkins RK.
    IARC Sci Publ; 1987 Sep; (84):367-9. PubMed ID: 3679403
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  • 10. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
    Sen NP, Seaman S, McPherson M.
    IARC Sci Publ; 1980 Sep; (31):457-65. PubMed ID: 7228272
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  • 11. N-Nitrosopyrrolidine formation in bacon.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Food Addit Contam; 1985 Sep; 2(4):247-52. PubMed ID: 4065391
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  • 12. II.4.e A rapid dry-column method for the determination of N-nitrosopyrrolidine in fried bacon.
    Pensabene JW, Fiddler W.
    IARC Sci Publ; 1983 Sep; (45):229-36. PubMed ID: 6684637
    [No Abstract] [Full Text] [Related]

  • 13. 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; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 14. 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
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  • 16. Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon.
    Pensabene JW, Fiddler W, Miller AJ, Phillips JG.
    J Agric Food Chem; 1980 Jan 11; 28(5):966-70. PubMed ID: 7462524
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  • 18. Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.
    Fiddler W, Pensabene JW, Gates RA, Phillips JG.
    J Assoc Off Anal Chem; 1984 Jan 11; 67(3):521-5. PubMed ID: 6746474
    [Abstract] [Full Text] [Related]

  • 19. Volatile nitrosamines in fried bacon.
    Gough TA, Walters CL.
    IARC Sci Publ (1971); 1976 Jan 11; (14):195-203. PubMed ID: 1033914
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  • 20. Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
    Canas BJ, Havery DC, Joe FL, Fazio T.
    J Assoc Off Anal Chem; 1986 Jan 11; 69(6):1020-1. PubMed ID: 3804941
    [Abstract] [Full Text] [Related]

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