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Journal Abstract Search

134 related items for PubMed ID: 4013520

  • 1. 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
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  • 2. 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 May; 3(2):153-9. PubMed ID: 3709887
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  • 5. Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating.
    Janzowski C, Eisenbrand G, Preussmann R.
    Food Cosmet Toxicol; 1978 Aug; 16(4):343-8. PubMed ID: 568586
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  • 7. 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 Aug; 1(3):245-52. PubMed ID: 6537349
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  • 8. Determination of ten N-nitrosoamino acids in cured meat products.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1990 Aug; 73(2):226-30. PubMed ID: 2324034
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  • 9. Identification and quantitative determination of nitrosoproline and nitrososarcosine and preliminary investigations on nitrosohydroxyproline in cured meat products.
    Dhont JH, van Ingen C.
    IARC Sci Publ (1971); 1976 Aug; (14):355-60. PubMed ID: 1033918
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  • 10. Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue.
    Spinelli-Gugger AM, Lakritz L, Wasserman AE.
    J Agric Food Chem; 1980 Aug; 28(2):424-7. PubMed ID: 7391378
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  • 11. Nonvolatile N-nitrosamine investigations: methods for the determination of N-nitrosoamino acids and preliminary results of the development of a method for the determination of N-nitrosodipeptides N-terminal in proline.
    Kubacki SJ, Havery DC, Fazio T.
    IARC Sci Publ; 1984 Aug; (57):145-58. PubMed ID: 6533002
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  • 12. N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton.
    Dennis MJ, Cripps GS, Tricker AR, Massey RC, McWeeny DJ.
    Food Chem Toxicol; 1984 Apr; 22(4):305-6. PubMed ID: 6539278
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  • 13. 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 Apr; (57):131-6. PubMed ID: 6533000
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  • 14. Nitrosopyrrolidine and dimethylnitrosamine in bacon.
    Sen NP, Donaldson B, Iyengar JR, Panalaks T.
    Nature; 1973 Feb 16; 241(5390):473-4. PubMed ID: 4735866
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  • 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 Feb 16; 78(6):1435-9. PubMed ID: 8664578
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  • 16. Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard HW.
    J Assoc Off Anal Chem; 1978 Nov 16; 61(6):1379-82. PubMed ID: 730643
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  • 17. [Carcinogenic N-nitroso compounds in food products].
    Bogovskiĭ PA.
    Vopr Pitan; 1981 Nov 16; (2):3-5. PubMed ID: 7018080
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  • 18. [Experimental studies on the N-nitrosamine formation in bacon during cooking].
    Nakamura M.
    Nihon Eiseigaku Zasshi; 1987 Feb 16; 41(6):914-25. PubMed ID: 3599515
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