A Review of Current Literature on N-Nitroso Compounds in Foods

This publication has 217 references indexed in Scilit:

• N-nitrosamines and residual nitrite in cured meats from the Dutch market
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1986
• Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1985
• The effect of oxygen on nitrosamine formation in bacon
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
• N-Nitrosodimethylamine in beer
  Food and Cosmetics Toxicology, 1980
• Determination of nitrate at low level without prior extraction and its differentiation from nitrite
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1979
• The possible role of lipid pseudonitrosites in nitrosamine formation in fried bacon
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1979
• Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon
  Bulletin of Environmental Contamination and Toxicology, 1978
• The effect of antioxidants on the production, of volatile nitrosamines during the frying of bacon
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
• The occurrence of tumours in f1, f2 and f3 descendants of bd rats exposed to n-nitrosomethylurea during pregnancy
  International Journal of Cancer, 1975
• The Biogenesis of Alkaloids. I. The Isolation of N-Methyltyramine from Barley¹
  Journal of the American Chemical Society, 1950