Literature DB >> 3531

Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wine.

C S Ough.   

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Year:  1976        PMID： 3531     DOI： 10.1021/jf60204a034

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons.

Authors:  Zheng Fu; Lili Yang; Liyan Ma; Xingzhi Liu; Jingming Li
Journal:  Food Sci Biotechnol       Date:  2016-08-31       Impact factor: 2.391

2.  Possible in vivo formation of a carcinogenic substance from diethyl pyrocarbonate and ammonia.

Authors:  E Uzvölgyi; F Boján
Journal:  J Cancer Res Clin Oncol       Date:  1980       Impact factor: 4.553

3.  Effect of butylated hydroxytoluene and paraquat on urethan tumorigenesis in mouse lung.

Authors:  F Boján; A Nagy; K Herman
Journal:  Bull Environ Contam Toxicol       Date:  1978-10       Impact factor: 2.151

4.  Contamination of alcoholic products by trace quantities of ethyl carbamate (urethane).

Authors:  B S Clegg; R Frank; B D Ripley; N D Chapman; H E Braun; M Sobolov; S A Wright
Journal:  Bull Environ Contam Toxicol       Date:  1988-12       Impact factor: 2.151
  4 in total

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