Analysis of polycyclic aromatic hydrocarbons in UK total diets von Dennis, M.J., Massey, R.C., McWeeny, D.J., Knowles, M.E., Watson, D.

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Nitrosamines in beverages von McWeeny, D.J.

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N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton von Dennis, M.J., Cripps, G.S., Tricker, A.R., Massey, R.C., McWeeny, D.J.

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Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food von John Dennis, M., Massey, Robert C., McWeeny, David J., Larsson, Bonny, Eriksson, Anders, Sahlberg, Greger

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Method for high-performance liquid chromatographic measurement of N-nitrosamines in food and beverages von Massey, R.C., Crews, C., McWeeny, D.J.

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Dietary surveys on a population at Shipham, Somerset, United Kingdom von Sherlock, J.C., Smart, G.A., Walters, B., Evans, W.H., McWeeny, D.J., Cassidy, W.

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Interaction of Nitrite with Proteins at Gastric pH von KNOWLES, M. E., MCWEENY, D. J., COUCHMAN, L., THOROGOOD, M.

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Trace element solubility from food following enzymolysis von Crews, Helen Mary, Burrell, James Alan, McWeeny, David John

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Gas chromatographic determination of vinylidene chloride monomer in packaging films and in foods von Gilbert, J., Shepherd, M.J., Startin, J.R., McWeeny, D.J.

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Analysis of ethylenethiourea in beer by high-performance liquid chromatography von Massey, R.C., Key, P.E., McWeeny, D.J.

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Deterioration of β-carotene in certain hydrogenated fats. I.-Incidence of green discoloration during storage von McWeeny, D. J.

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A Method of Analysis for Paraffinic Waxes on Ducks von Dennis, M. J., Massey, R. C., McWeeny, D. J.

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Comparison of trace element solubility from food items treated separately and in combination von Crews, Helen Mary, Burrell, James Alan, McWeeny, David John

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Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration von Tricker, Anthony R., Perkins, M. John, Massey, Robert C., McWeeny, David J.

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Nitrosation of phenols in smoked bacon von KNOWLES, M. E., GILBERT, J., MCWEENY, D. J.

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Some possible glucose/glycine browning intermediates and their reactions with sulphites von McWeeny, D. J., Burton, H. S.

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Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning von Burton, H. S., McWeeny, D. J., Biltcliffe, D. O.

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Identification of nitrosophenols by mass spectrometry von Knowles, M. E., Gilbert, J., McWeeny, D. J.

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Preliminary enzymolysis studies on trace element extractability from food von Crews, Helen M., Burrell, J. Alan, McWeeny, David J.

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Effects of phytate on mineral bioavailability. in vitro studies on Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+ (also Cd2+) solubilities in the presence of phytate von Nolan, Kevin B., Duffin, Paul A., McWeeny, David J.

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