Literature DB >> 564464

Estimate of the volatile nitrosamine content of UK food.

T A Gough, K S Webb, R F Coleman.   

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Year:  1978        PMID： 564464     DOI： 10.1038/272161a0

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


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  5 in total

1.  Inhibition of nitrosamine formation by ascorbic acid: participation of free radicals in its anaerobic reaction with nitrite.

Authors:  W H Kalus; W G Filby
Journal:  Experientia       Date:  1980-02-15

2.  Estimate of the volatile nitrosamine content of Japanese food.

Authors:  T Maki; Y Tamura; Y Shimamura; Y Naoi
Journal:  Bull Environ Contam Toxicol       Date:  1980-08       Impact factor: 2.151

3.  Pharmacokinetics of biliary excretion of N-nitrosodimethylamine in rats fed diets containing levels of protein.

Authors:  F O Alaneme; E N Maduagwu
Journal:  Malawi Med J       Date:  2004-03       Impact factor: 0.875

4.  PCB, DDT, and benzo(a)pyrene in raw and pan-fried white croaker (Genyonemus lineatus).

Authors:  H W Puffer; R W Gossett
Journal:  Bull Environ Contam Toxicol       Date:  1983-01       Impact factor: 2.151

5.  Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat.

Authors:  Abu Tareq Mohammad Abdullah; Tanzir Ahmed Khan; Miskat Sharif; Reaz Mohammad Mazumdar; Mohammad Mahfuzur Rahman
Journal:  Curr Res Food Sci       Date:  2022-02-24
  5 in total

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