N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment-Reference-Cited by-同舟云学术

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N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment

Published:2023-02-26 Issue:2 Volume:16 Page:120-129
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Wang Shuangyu¹,Sun Fenglin²,Wang Shuhui²,Lv Xiaojing²,Zhao Jinquan²,Wang Jie³,Yu Weisen²^ORCID,Yu Hongwei²

Affiliation:

1. Department of Public Health, Qingdao University, Qingdao, China

2. Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China

3. Department of Hospital Infection, Zhoushan Hospital, Zhoushan, China

Funder

funding

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2023.2177355

Reference41 articles.

1. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA

2. Evaluation of porous polymer traps for analysis of four volatile N-nitrosamines using thermal desorption injection coupled with a gas chromatograph—thermal energy analyzer

3. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

4. Volatile N-Nitrosamines in Selected Italian Cheeses

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid determination of 15 <italic>N</italic>-nitrosamines in air-dried yak meat using one-step QuEChERS-gas chromatography-triple quadrupole mass spectrometry;Chinese Journal of Chromatography;2024-04-01

2. N‐Nitrosamines: a potential hazard in processed meat products;Journal of the Science of Food and Agriculture;2023-12

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