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Journal Abstract Search

133 related items for PubMed ID: 7286866

  • 1. Volatile nitrosamines in salt-preserved fish before and after cooking.
    Huang DP, Ho JH, Webb KS, Wood BJ, Gough TA.
    Food Cosmet Toxicol; 1981 Apr; 19(2):167-71. PubMed ID: 7286866
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  • 2. Analysis for volatile nitrosamines in salt-preserved foodstuffs traditionally consumed by southern Chinese.
    Huang DP, Ho JH, Gough TA.
    IARC Sci Publ (1971); 1978 Apr; (20):309-14. PubMed ID: 569636
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  • 3. [Nitrosamine content in raw and smoked fish].
    Gorelova ND, Dikun PP.
    Vopr Onkol; 1975 Apr; 21(1):77-80. PubMed ID: 1114777
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  • 6. Formation of volatile N-nitrosamines from food products, especially fish, under simulated gastric conditions.
    Groenen PJ, Luten JB, Dhont JH, de Cock-Bethbeder MW, Prins LA, Vreeken JW.
    IARC Sci Publ; 1982 Apr; (41):99-112. PubMed ID: 7141579
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  • 7. [Determination of volatile nitrosamines in marine fish and shrimp from Guangdong Province].
    Lu FX, Li MX.
    Zhongguo Yi Xue Ke Xue Yuan Xue Bao; 1986 Aug; 8(4):317-9. PubMed ID: 2953484
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  • 9. Sources of N-nitrosamine contamination in foods.
    Hotchkiss JH.
    Adv Exp Med Biol; 1984 Aug; 177():287-98. PubMed ID: 6388263
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  • 11. [Carcinogenic N-nitroso compounds in food products].
    Bogovskiĭ PA.
    Vopr Pitan; 1981 Aug; (2):3-5. PubMed ID: 7018080
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  • 13. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP, Seaman S, Miles WF.
    J Agric Food Chem; 1979 Aug; 27(6):1354-7. PubMed ID: 544668
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  • 16. Epstein-Barr virus activators, mutagens and volatile nitrosamines in preserved food samples from high-risk areas for nasopharyngeal carcinoma.
    Bouvier G, Poirier S, Shao YM, Malaveille C, Ohshima H, Polack A, Bornkamm GW, Zeng Y, de-Thé G, Bartsch H.
    IARC Sci Publ; 1991 Aug; (105):204-9. PubMed ID: 1649791
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  • 20. Methods for limiting the content of dimethylnitrosamine in Chinese marine salt fish.
    Fong YY, Chan WC.
    Food Cosmet Toxicol; 1976 Apr; 14(2):95-8. PubMed ID: 1270035
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