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Journal Abstract Search

170 related items for PubMed ID: 575652

  • 1. 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; 27(6):1358-60. PubMed ID: 575652
    [No Abstract] [Full Text] [Related]

  • 2. 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; 26(3):657-60. PubMed ID: 566287
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
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  • 4. 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; 36(10):1491-1500. PubMed ID: 31393816
    [Abstract] [Full Text] [Related]

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    ; . PubMed ID:
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  • 6. Volatile nitrosamines in fried bacon.
    Gough TA, Walters CL.
    IARC Sci Publ (1971); 1976 Oct; (14):195-203. PubMed ID: 1033914
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Volatile nitrosamines in microwave-cooked bacon.
    Osterdahl BG, Alriksson E.
    Food Addit Contam; 1990 Nov; 7(1):51-4. PubMed ID: 2307266
    [Abstract] [Full Text] [Related]

  • 9. The preferential formation of volatile N-nitrosamines in the fat of fried bacon.
    Mottram DS, Patterson RL, Edwards RA, Gough TA.
    J Sci Food Agric; 1977 Nov; 28(11):1025-9. PubMed ID: 563489
    [No Abstract] [Full Text] [Related]

  • 10. An improved procedure for the determination of volatile N-nitrosamines in bacon grease by using the mineral oil distillation-thermal energy analyzer method.
    Owens JL, Kinast OE.
    J Agric Food Chem; 1980 Nov; 28(6):1262-4. PubMed ID: 7451754
    [No Abstract] [Full Text] [Related]

  • 11. A rapid liquid-liquid extraction clean-up method for the determination of volatile N-nitrosamines in cooked-out bacon fat.
    Sen NP, Seaman S.
    IARC Sci Publ; 1983 Nov; (45):179-80. PubMed ID: 6684636
    [No Abstract] [Full Text] [Related]

  • 12. Sources of N-nitrosamine contamination in foods.
    Hotchkiss JH.
    Adv Exp Med Biol; 1984 Nov; 177():287-98. PubMed ID: 6388263
    [Abstract] [Full Text] [Related]

  • 13. 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; (19):41-52. PubMed ID: 567181
    [Abstract] [Full Text] [Related]

  • 14. 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]

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

  • 16. 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]

  • 17. [Volatile N-nitrosamines in sausage products].
    Karmysheva LF, Zhukova GF, Safronova GA, Somina SI, Petrakova AN.
    Vopr Pitan; 1985 May; (1):51-4. PubMed ID: 3984289
    [Abstract] [Full Text] [Related]

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

  • 19. 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]

  • 20. Effect of water on nitrosamine formation in fried bacon.
    Osterdahl BG.
    Food Addit Contam; 1988 Sep 02; 5(1):33-7. PubMed ID: 3356279
    [Abstract] [Full Text] [Related]

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