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Journal Abstract Search

379 related items for PubMed ID: 7228272

  • 1. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
    Sen NP, Seaman S, McPherson M.
    IARC Sci Publ; 1980; (31):457-65. PubMed ID: 7228272
    [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.
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 3. Occurrence of volatile nitrosamines in food: a survey of the West German market.
    Spiegelhalder B, Eisenbrand G, Preussmann R.
    IARC Sci Publ; 1980 Nov; (31):467-79. PubMed ID: 7228273
    [Abstract] [Full Text] [Related]

  • 4. Determination of volatile N-nitrosamines in foodstuffs: I. A new clean-up technique for confirmation by II. A continued survey of foods and beverages.
    Fazio T, Havery DC, Howard JW.
    IARC Sci Publ; 1980 Nov; (31):419-33. PubMed ID: 7194860
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. Formation and occurrence of nitrosamines in food.
    Scanlan RA.
    Cancer Res; 1983 May; 43(5 Suppl):2435s-2440s. PubMed ID: 6831466
    [Abstract] [Full Text] [Related]

  • 8. Nitrosamines and their precursors in some Kazakh foodstuffs.
    Aidjanov MM, Sharmanov TSh.
    IARC Sci Publ; 1982 May; (41):267-76. PubMed ID: 6216211
    [Abstract] [Full Text] [Related]

  • 9. Preformed N-nitroso compounds in foods and beverages.
    Hotchkiss JH.
    Cancer Surv; 1989 May; 8(2):295-321. PubMed ID: 2696582
    [Abstract] [Full Text] [Related]

  • 10. 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]

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

  • 12. Volatile N-nitrosamines in dried foods.
    Sen NP, Seaman S.
    J Assoc Off Anal Chem; 1981 Sep; 64(5):1238-42. PubMed ID: 7287621
    [Abstract] [Full Text] [Related]

  • 13. A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beverages.
    Sen NP, Seaman S, Tessier L.
    IARC Sci Publ; 1982 Sep; (41):185-97. PubMed ID: 7141528
    [Abstract] [Full Text] [Related]

  • 14. 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 Sep; (14):321-31. PubMed ID: 1033915
    [Abstract] [Full Text] [Related]

  • 15. Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.
    Fiddler W, Pensabene JW, Gates RA, Phillips JG.
    J Assoc Off Anal Chem; 1984 Sep; 67(3):521-5. PubMed ID: 6746474
    [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. 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 May; (19):41-52. PubMed ID: 567181
    [Abstract] [Full Text] [Related]

  • 18. Confirmation of N-nitrosodimethylamine and N-nitrosopyrrolidine in foods by conversion to their nitramines with pentafluoroperoxybenzoic acid.
    Kimoto WI, Silbert LS, Fiddler W.
    J Assoc Off Anal Chem; 1984 May; 67(4):751-6. PubMed ID: 6469908
    [Abstract] [Full Text] [Related]

  • 19. Further factors influencing N-nitrosamine formation in bacon.
    Gray JI, Skrypec DJ, Mandagere AK, Booren AM, Pearson AM.
    IARC Sci Publ; 1984 May; (57):301-9. PubMed ID: 6533020
    [Abstract] [Full Text] [Related]

  • 20. 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]

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