Effect of organic solvents and unsaturated fatty acids on nitrosamine formation
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference24 articles.
1. Addition of dinitrogen tetroxide to olefins;Baldock,1949
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3. Mechanism and stereochemistry of the addition of nitrogen dioxide to olefins;Brand;J. chem. Soc.,1958
4. A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon;Coleman;J. Fd Technol.,1978
5. A specific spectrophotometric determination of long chain nitro compounds and its application to NO2-initiated lipid autoxidation;Collard;Lipids,1979
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1. Development of an in vitro system combining aqueous and lipid phases as a tool to understand gastric nitrosation;Rapid Communications in Mass Spectrometry;2010-01-28
2. Effect of Ceramics Radiation on Nitrosodimethylamine Production;Bioscience, Biotechnology, and Biochemistry;1995-01
3. Proteins and amino acids as scavengers of nitrite: inhibitory effect on the formation of nitrosodimethylamine and diazoquinone;Food and Chemical Toxicology;1992-07
4. Effects of food components and additives on the formation of nitrosamides;Food Additives and Contaminants;1988-07
5. Dietary fat and N-nitrosation in the rat;British Journal of Nutrition;1987-09
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