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Journal Abstract Search

240 related items for PubMed ID: 569636

  • 21. 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; (31):481-92. PubMed ID: 7194861
    [Abstract] [Full Text] [Related]

  • 22. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1988; 71(4):839-43. PubMed ID: 3417612
    [Abstract] [Full Text] [Related]

  • 23. Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products.
    Lee HJ, Jung YS, Seo D, Kim E, Yoo M.
    Food Chem; 2024 Nov 30; 459():140281. PubMed ID: 39047543
    [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 30; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 25. 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 Nov 30; (19):41-52. PubMed ID: 567181
    [Abstract] [Full Text] [Related]

  • 26. [Determination of 10 volatile N-nitrosamines in meat products by gas chromatography-tandem mass spectrometry].
    Zhu M, Ye Q, Zhou T, Chen L, Yu L, Li B, Hu J, Zhou M.
    Se Pu; 2019 Feb 08; 37(2):207-215. PubMed ID: 30693730
    [Abstract] [Full Text] [Related]

  • 27. [Determination of nitrosamines in salted pollack roe treated with nitrite].
    Kawasaki Y, Yamazaki T, Yamamoto M, Yamada T, Tanimura A.
    Eisei Shikenjo Hokoku; 1984 Feb 08; (102):134-7. PubMed ID: 6532500
    [No Abstract] [Full Text] [Related]

  • 28. [N-nitrosamines in selected food products].
    Karłlowski K, Bojewski J.
    Rocz Panstw Zakl Hig; 1982 Feb 08; 33(5-6):403-9. PubMed ID: 7184126
    [No Abstract] [Full Text] [Related]

  • 29. Bacterial production of di-methyl nitrosamine in salted fish.
    Fong YY, Chan WC.
    Nature; 1973 Jun 15; 243(5407):421-2. PubMed ID: 4743639
    [No Abstract] [Full Text] [Related]

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  • 34. N-nitrosodimethylamine and 7-methylguanine DNA adducts in tissues of rats fed Chinese salted fish.
    Widlak P, Zheng X, Osterdahl BG, Drettner B, Christensson B, Kumar R, Hemminki K.
    Cancer Lett; 1995 Jul 20; 94(1):85-90. PubMed ID: 7621449
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  • 35. Volatile nitrosamine levels in common foods from Tunisia, south China and Greenland, high-risk areas for nasopharyngeal carcinoma (NPC).
    Poirier S, Ohshima H, de-Thé G, Hubert A, Bourgade MC, Bartsch H.
    Int J Cancer; 1987 Mar 15; 39(3):293-6. PubMed ID: 3818121
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  • 38. Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake.
    Osterdahl BG.
    Food Addit Contam; 1988 Mar 15; 5(4):587-95. PubMed ID: 3192011
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  • 40. [N-nitrosamine content in sausage products manufactured using protein preparations].
    Zhukova GF, Bershova TM, Kornienko AV, Taranovich GA.
    Vopr Pitan; 1983 Mar 15; (4):66-8. PubMed ID: 6684832
    [Abstract] [Full Text] [Related]

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