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Journal Abstract Search

191 related items for PubMed ID: 3679403

  • 1. 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; (84):367-9. PubMed ID: 3679403
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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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  • 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 Nov; 67(2):236-9. PubMed ID: 6725192
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  • 5. Effect of water on nitrosamine formation in fried bacon.
    Osterdahl BG.
    Food Addit Contam; 1988 Nov; 5(1):33-7. PubMed ID: 3356279
    [Abstract] [Full Text] [Related]

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

  • 7. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
    Sen NP, Seaman S, McPherson M.
    IARC Sci Publ; 1980 Nov; (31):457-65. PubMed ID: 7228272
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  • 11. On the formation of N-nitrosopyrrolidine from potential precursors and nitrite.
    Nebelin E, Pillai S, Lund E, Thomsen J.
    IARC Sci Publ; 1980 Nov; (31):183-93. PubMed ID: 7228251
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  • 12. 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 Nov; 67(3):521-5. PubMed ID: 6746474
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  • 14. Dual column chromatographic method for determination of N-nitrosothiazolidine in fried bacon.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1346-9. PubMed ID: 7174577
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  • 15. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures.
    Deng S, Bai X, Li Y, Wang B, Kong B, Liu Q, Xia X.
    Meat Sci; 2021 Nov; 181():108604. PubMed ID: 34144342
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  • 17. 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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  • 19. Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.
    Miller BJ, Billedeau SM, Miller DW.
    Food Chem Toxicol; 1989 May; 27(5):295-9. PubMed ID: 2744660
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  • 20. N-nitrosamines and residual nitrite in cured meats from the Dutch market.
    Ellen G, Egmond E, Sahertian ET.
    Z Lebensm Unters Forsch; 1986 Jan; 182(1):14-8. PubMed ID: 3953157
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