These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

100 related items for PubMed ID: 3709887

  • 1. Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Food Addit Contam; 1986; 3(2):153-9. PubMed ID: 3709887
    [Abstract] [Full Text] [Related]

  • 2. Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Z Lebensm Unters Forsch; 1985 May; 180(5):379-83. PubMed ID: 4013520
    [Abstract] [Full Text] [Related]

  • 3. Volatile, non-volatile and total N-nitroso compounds in bacon.
    Massey RC, Key PE, Jones RA, Logan GL.
    Food Addit Contam; 1991 May; 8(5):585-98. PubMed ID: 1818833
    [Abstract] [Full Text] [Related]

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

  • 5. Incidence of some non-volatile N-nitroso compounds in cured meats.
    Tricker AR, Perkins MJ, Massey RC, Bishop C, Key PE, McWeeny DJ.
    Food Addit Contam; 1984 May; 1(3):245-52. PubMed ID: 6537349
    [Abstract] [Full Text] [Related]

  • 6. N-Nitroso-3-hydroxypyrrolidine in fried bacon and fried out fat.
    Lee JS, Libbey LM, Scanlan RA, Barbour J.
    IARC Sci Publ (1971); 1978 May; (19):325-32. PubMed ID: 567179
    [Abstract] [Full Text] [Related]

  • 7. N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysis.
    Massey RC, Key PE, McWeeny DJ, Knowles ME.
    IARC Sci Publ; 1984 May; (57):131-6. PubMed ID: 6533000
    [Abstract] [Full Text] [Related]

  • 8. Effect of N-nitrosothiazolidine-4-carboxylic acid on formation of N-nitrosothiazolidine in uncooked bacon.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1985 May; 68(6):1077-80. PubMed ID: 4086428
    [Abstract] [Full Text] [Related]

  • 9. Detection of N-nitroso-bile acids at 285 nm in reverse-phase HPLC.
    Araki Y, Mukaisyo K, Sugihara H, Fujiyama Y, Hattori T.
    J Sep Sci; 2008 Aug; 31(15):2827-30. PubMed ID: 18666179
    [Abstract] [Full Text] [Related]

  • 10. On-line combination of high-performance liquid chromatography and total N-nitroso determination apparatus for the determination of N-nitrosamides and other N-nitroso compounds, and some recent data on the levels of N-nitrosoproline in foods and beverages.
    Sen NP, Seaman S.
    IARC Sci Publ; 1984 Aug; (57):137-43. PubMed ID: 6533001
    [Abstract] [Full Text] [Related]

  • 11. N-Nitrosopyrrolidine formation in bacon.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Food Addit Contam; 1985 Aug; 2(4):247-52. PubMed ID: 4065391
    [Abstract] [Full Text] [Related]

  • 12. Trends in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard JW.
    IARC Sci Publ (1971); 1978 Aug; (19):305-10. PubMed ID: 567177
    [No Abstract] [Full Text] [Related]

  • 13. Analysis of volatile N-nitroso compounds by combined gas chromatography and thermal energy analysis.
    Fine DH, Rounbehler DP.
    IARC Sci Publ (1971); 1976 Aug; (14):117-27. PubMed ID: 1033913
    [No Abstract] [Full Text] [Related]

  • 14. Determination by liquid chromatography with electrochemical detection of cysteamine and cysteine, possible precursors of N-nitrosothiazolidine.
    Pensabene JW, Doerr RC, Fiddler W.
    J Assoc Off Anal Chem; 1987 Aug; 70(6):1033-5. PubMed ID: 3436898
    [Abstract] [Full Text] [Related]

  • 15. Determination of extractable, apparent total N-nitroso compounds in cured-meat products.
    Fiddler W, Pensabene JW, Doerr RC, Gates RA.
    J AOAC Int; 1995 Aug; 78(6):1435-9. PubMed ID: 8664578
    [Abstract] [Full Text] [Related]

  • 16. Nitrosopyrrolidine and dimethylnitrosamine in bacon.
    Sen NP, Donaldson B, Iyengar JR, Panalaks T.
    Nature; 1973 Feb 16; 241(5390):473-4. PubMed ID: 4735866
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Analysis of nonionic novolatile N-nitroso compounds in foodstuffs.
    Fine DH, Ross R, Rounbehler DP, Silvergleid A, Song L.
    J Agric Food Chem; 1976 Feb 16; 24(5):1069-71. PubMed ID: 965595
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. [Consistometric studies on meat and meat products. V. Determination of consistency of raw and smoked bacon at various temperatures of bacon].
    Schiefer G, Scharner E, Tadja-Domko F.
    Arch Exp Veterinarmed; 1975 Jun 16; 29(3):349-56. PubMed ID: 1190963
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 5.