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2280 积分 2024-12-31 加入
Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing
5个月前
已完结
Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
5个月前
已完结
Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection
5个月前
已完结
Development of a fully automated analytical platform based on static headspace‐gas chromatography‐tandem mass spectrometry for the analysis of five N‐nitrosamines in dried aquatic products of animal origin
5个月前
已完结
Nitrite and nitrate in meat processing: Functions and alternatives
5个月前
已完结
Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking
5个月前
已完结
Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages
5个月前
已完结
DietaryN-nitroso compounds and risk of colorectal cancer: a case–control study in Newfoundland and Labrador and Ontario, Canada
5个月前
已完结
Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark
5个月前
已完结
Volatile N‐nitrosamines and their precursors in chinese salted fish—a possible etological factor for NPC in China
5个月前
已完结
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