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Journal Abstract Search

111 related items for PubMed ID: 4065391

  • 1. N-Nitrosopyrrolidine formation in bacon.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Food Addit Contam; 1985; 2(4):247-52. PubMed ID: 4065391
    [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. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.
    Malanoski AJ, Smith WJ, Phillipo T.
    J Assoc Off Anal Chem; 1988; 71(3):504-8. PubMed ID: 3391949
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 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. 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
    [Abstract] [Full Text] [Related]

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

  • 8. 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 Nov; (45):229-36. PubMed ID: 6684637
    [No Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 Mar; 28(5):966-70. PubMed ID: 7462524
    [No Abstract] [Full Text] [Related]

  • 11. 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]

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  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. IV.5.d GC-MS and GC-TEA methods for the identification and quantification of N-nitroso-3-hydroxypyrrolidine.
    Lee JS, Libbey LM, Scanlan RA.
    IARC Sci Publ; 1983 Sep; (45):411-21. PubMed ID: 6681348
    [No Abstract] [Full Text] [Related]

  • 17. Nitrosamines in fried bacon.
    Thompson MA.
    Food Cosmet Toxicol; 1978 Aug; 16(4):389-90. PubMed ID: 568587
    [No Abstract] [Full Text] [Related]

  • 18. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
    Sen NP, Seaman S, McPherson M.
    IARC Sci Publ; 1980 Aug; (31):457-65. PubMed ID: 7228272
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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 May; 69(6):1020-1. PubMed ID: 3804941
    [Abstract] [Full Text] [Related]

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