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Journal Abstract Search

170 related items for PubMed ID: 575652

  • 21. Quantitative and qualitative determination of some volatile nitrosamines in various meat products.
    Stephany RW, Freudenthal J, Schuller PJ.
    IARC Sci Publ (1971); 1976; (14):343-54. PubMed ID: 1033917
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  • 25. The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.
    Thorkelsson G.
    Bibl Nutr Dieta; 1989; (43):188-98. PubMed ID: 2658961
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  • 27. Nitrosamines in fried bacon.
    Thompson MA.
    Food Cosmet Toxicol; 1978 Aug; 16(4):389-90. PubMed ID: 568587
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  • 28. 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
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  • 29. Isolation of volatile N-nitrosamines in edible vegetable oils and cooked bacon fat.
    White RH, Havery DC, Roseboro EL, Fazio T.
    J Assoc Off Anal Chem; 1974 Nov; 57(6):1380-2. PubMed ID: 4473448
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  • 32. Determination of volatile nitrosamines in cheese and cured meat products. Model study of a temperature- and pH-dependent artefact formation phenomenon in alkaline medium.
    Groenen PJ, Busink E, van Wandelen M.
    Z Lebensm Unters Forsch; 1987 Jul; 185(1):24-30. PubMed ID: 3617936
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  • 34. 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 Jul; 28(5):966-70. PubMed ID: 7462524
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  • 35. Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon.
    Pensabene JW, Feinberg JI, Dooley CJ, Phillips JG, Fiddler W.
    J Agric Food Chem; 1979 Jul; 27(4):842-5. PubMed ID: 512237
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  • 36. Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
    Fiddler W, Pensabene JW.
    J AOAC Int; 1996 Jul; 79(4):895-901. PubMed ID: 8757448
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  • 37. Meat and meat products--mass spectrometric determination of volatile N-nitrosamines.
    Stephany RW, Freudenthal J, Schuller PL.
    IARC Sci Publ (1971); 1978 Jul; (18):151-61. PubMed ID: 680712
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  • 39. Mineral oil vacuum distillation method for nitrosamines in fried bacon, with thermal energy analyzer: collaborative study.
    Greenfield EL, Smith WJ, Malanoski AJ, Benson M, Fiddler W, Grabber M, Herring H, Hill K, Legette L, Meyer KA, Robach M, Wolfe M.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1319-32. PubMed ID: 7174575
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  • 40. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine.
    Groenen PJ, Jonk RJ, van Ingen C, ten Noever de Brauw MC.
    IARC Sci Publ (1971); 1976 Nov; (14):321-31. PubMed ID: 1033915
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