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Journal Abstract Search

154 related items for PubMed ID: 568586

  • 1. 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
    [No Abstract] [Full Text] [Related]

  • 2. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
    Havery DC, Fazio T, Howard JW.
    IARC Sci Publ (1971); 1978 Aug; (19):41-52. PubMed ID: 567181
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 May; 28(2):424-7. PubMed ID: 7391378
    [No Abstract] [Full Text] [Related]

  • 5. Determination of ten N-nitrosoamino acids in cured meat products.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1990 May; 73(2):226-30. PubMed ID: 2324034
    [Abstract] [Full Text] [Related]

  • 6. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP, Seaman S, Miles WF.
    J Agric Food Chem; 1979 May; 27(6):1354-7. PubMed ID: 544668
    [No Abstract] [Full Text] [Related]

  • 7. Meat and meat products--mass spectrometric determination of volatile N-nitrosamines.
    Stephany RW, Freudenthal J, Schuller PL.
    IARC Sci Publ (1971); 1978 May; (18):151-61. PubMed ID: 680712
    [No Abstract] [Full Text] [Related]

  • 8. Analysis of volatile N-nitrosamines in meat products using oxidation of N-nitrosamines to N-nitramines and electron-capture detection of N-nitramines.
    Kubacki SJ, Borys A.
    IARC Sci Publ (1971); 1978 May; (18):189-97. PubMed ID: 680715
    [No Abstract] [Full Text] [Related]

  • 9. 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
    [No Abstract] [Full Text] [Related]

  • 10. [Experimental studies on the N-nitrosamine formation in bacon during cooking].
    Nakamura M.
    Nihon Eiseigaku Zasshi; 1987 Feb 11; 41(6):914-25. PubMed ID: 3599515
    [No Abstract] [Full Text] [Related]

  • 11. 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 Feb 11; 1(3):245-52. PubMed ID: 6537349
    [Abstract] [Full Text] [Related]

  • 12. 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 11; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 13. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives.
    Cross CK, Bharucha KR, Telling GM.
    J Agric Food Chem; 1978 Nov 11; 26(3):657-60. PubMed ID: 566287
    [No Abstract] [Full Text] [Related]

  • 14. A simple screening method for determination of volatile nitrosamines in fried bacon rasher and cook-out fat.
    Cross CK, Bharucha KR.
    J Agric Food Chem; 1979 Nov 11; 27(6):1358-60. PubMed ID: 575652
    [No Abstract] [Full Text] [Related]

  • 15. Mechanism of N-nitrosopyrrolidine formation in bacon.
    Bharucha KR, Cross CK, Rubin LJ.
    J Agric Food Chem; 1979 Nov 11; 27(1):63-9. PubMed ID: 762332
    [No Abstract] [Full Text] [Related]

  • 16. Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update.
    Lee HS.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Oct 11; 36(10):1491-1500. PubMed ID: 31393816
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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 Feb 16; (14):355-60. PubMed ID: 1033918
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.
    De Mey E, De Maere H, Paelinck H, Fraeye I.
    Crit Rev Food Sci Nutr; 2017 Sep 02; 57(13):2909-2923. PubMed ID: 26528731
    [Abstract] [Full Text] [Related]

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