N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market |
Oh, Myung-Cheol
(Department of Tourism Hotel Culinary Art, Jeju College of Technology)
Oh, Chang-Kyung (Department of Tourism Hotel Culinary Art, Jeju College of Technology) Kim, Soo-Hyun (Department of Food Science and Engineering, Cheju National University) |
1 |
Amine levels in some Asian food products
/
DOI |
2 |
A biological formation of formaldehyde in the muscle tissue of godoid fish
/
DOI |
3 |
/
|
4 |
Occurrence, formation, and precursors of N-nitroso compound in Japanese diet
/
|
5 |
Emergency analysis of Korean fisheries
/
|
6 |
Structure-activity relations in carcinogenesis by N-nitroso compounds
/
DOI ScienceOn |
7 |
Use of sodium nitrite in cured meats today
/
|
8 |
Amines in foods
/
|
9 |
Species differences in nitrosamine carcinogenesis
/
DOI |
10 |
Naturally occurring nitrosatable compounds. I. Secondary amines in foodstuffs
/
DOI |
11 |
A study on the quality evaluation of import processed foods (1): With special reference to chinese products
/
|
12 |
Occurrence and exposure to N-nitroso compounds and precursors
/
|
13 |
Nitrosation of some asymmetric teriary amine and quaternary ammonium compounds with nitrite or nitrogen dioxide gas
/
DOI |
14 |
Rapid analytical method of nitrate and nitrite in fish by ion chromatography
/
|
15 |
Analysis of Dimethylamine and trimethylamine in fishes by gas chromatography
/
|
16 |
Studies on the formation of N-nitrosamine during the fermentation of suid
/
|
17 |
Environmental nitroso compounds: Reaction of nitrite with creatine and creatinine
/
DOI ScienceOn |
18 |
Formation of N-nitrosodimethylamine from naturally occurring quaternary ammonium compounds and tertiary amines
/
|
19 |
Rapid method for estimation of N-nitrosodimethylamine in malt beverages
/
|
20 |
The changes of N-nitrosamine after broiling of fishes
/
|
21 |
The factors for the formation of carcinogenic N-nitrosamine from dried marine food products
/
|
22 |
Changes in contents of amines in the dark-fleshed fish meat during processig and storage. 2. Formation of dimethylamine and trimethylamine in salted and dried mackerel pike and spanish mackerel
/
|
23 |
Studies on distibustion of seccondary amines in raw marine fishes
/
|
24 |
Study on nitrosamine in foods 1. The distribution of secondary amines and nitrites
/
|
25 |
Changes in contents of amines in the dark-fleshed fish meat during processing and storage
/
|
26 |
Nitrosamines as potential environmental carcinogens in man
/
DOI ScienceOn |
27 |
Nonenzymatic formation of dimethylamine in dried fishery products
/
DOI |
28 |
Increase in the nitrosamine content of several fish products upon broiling
/
DOI |
29 |
Precursors of N-nitrosodimethylamine formed in dried squid upon broiling
/
DOI |
30 |
A survey of fish products for volatile N-nitrosamines
/
DOI |
31 |
Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications
/
DOI ScienceOn |
32 |
Biochemical and food scientific study on trimethylamine oxide and its related substances in marine fishes
/
|
33 |
Studies on diemthylamine in foods-II. Enzymic formation of dimethylamine from trimethylamine oxide
/
DOI |