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Pubmed for Handhelds

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Journal Abstract Search

134 related items for PubMed ID: 4013520

  • 21. The occurrence of N-nitroso compounds in kiwam tobacco.
    Tricker AR, Preussmann R.
    Cancer Lett; 1989 Aug; 46(3):221-4. PubMed ID: 2766262
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  • 23. Localised occurrence of N-nitrosopyrrolidine in fried bacon.
    Patterson RL, Taylor AA, Mottram DS, Gough TA.
    J Sci Food Agric; 1976 Mar; 27(3):257-60. PubMed ID: 4652
    [No Abstract] [Full Text] [Related]

  • 24. 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
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  • 27. Occurrence and determination of N-nitroso-3-hydroxypyrrolidine in cured meat products.
    Janzowski C, Eisenbrand G, Preussmann R.
    J Chromatogr; 1978 Mar 11; 150(1):216-20. PubMed ID: 641118
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  • 29. Recent studies in Canada on the analysis and occurrence of volatile and non-volatile N-nitroso compounds in foods.
    Sen NP, Donaldson BA, Seaman S, Iyengar JR, Miles WF.
    IARC Sci Publ (1971); 1978 Mar 11; (19):373-93. PubMed ID: 567180
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  • 31. Group analysis of volatile and non-volatile N-nitroso compounds.
    Fine DH, Rufeh F, Lieb D.
    Nature; 1974 Feb 01; 247(5439):309-10. PubMed ID: 4818366
    [No Abstract] [Full Text] [Related]

  • 32. Recent studies in Canada on the occurrence and formation of N-nitroso compounds in foods and food contact materials.
    Sen NP.
    IARC Sci Publ; 1991 Feb 01; (105):232-4. PubMed ID: 1855858
    [Abstract] [Full Text] [Related]

  • 33. Analysis and occurrence of total N-nitroso compounds in the Japanese diet.
    Kawabata T, Matsui M, Ishibashi T, Hamano M.
    IARC Sci Publ; 1984 Feb 01; (57):25-31. PubMed ID: 6533016
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  • 34. Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
    Fiddler W, Pensabene JW.
    J AOAC Int; 1996 Feb 01; 79(4):895-901. PubMed ID: 8757448
    [Abstract] [Full Text] [Related]

  • 35. Trends in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard JW.
    IARC Sci Publ (1971); 1978 Feb 01; (19):305-10. PubMed ID: 567177
    [No Abstract] [Full Text] [Related]

  • 36. Occurrence, formation and precursors of N-nitroso compounds in the Japanese diet.
    Kawabata T, Uibu J, Ohshima H, Matsui M, Hamano M, Tokiwa H.
    IARC Sci Publ; 1980 Feb 01; (31):481-92. PubMed ID: 7194861
    [Abstract] [Full Text] [Related]

  • 37. Human exposure to preformed environmental N-nitroso compounds in the UK.
    Webb KS, Gough TA.
    Oncology; 1980 Feb 01; 37(4):195-8. PubMed ID: 7192375
    [Abstract] [Full Text] [Related]

  • 38. N-nitrosamines in smoked meats and their relation to diabetes.
    Helgason T, Ewen SW, Jaffray B, Stowers JM, Outram JR, Pollock JR.
    IARC Sci Publ; 1984 Feb 01; (57):911-20. PubMed ID: 6533076
    [No Abstract] [Full Text] [Related]

  • 39. Endogenous N-nitroso compounds, and their precursors, present in bacon, do not initiate or promote aberrant crypt foci in the colon of rats.
    Parnaud G, Pignatelli B, Peiffer G, Taché S, Corpet DE.
    Nutr Cancer; 2000 Feb 01; 38(1):74-80. PubMed ID: 11341048
    [Abstract] [Full Text] [Related]

  • 40. Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.
    Herrmann SS, Duedahl-Olesen L, Granby K.
    J Chromatogr A; 2014 Feb 21; 1330():20-9. PubMed ID: 24468241
    [Abstract] [Full Text] [Related]

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