Investigation on the Possible Formation of N-Nitroso-N-methylurea by Nitrosation of Creatinine in Model Systems and in Cured Meats at Gastric pH von Sen, Nrisinha P, Seaman, Stephen W, Burgess, Christine, Baddoo, Philander A, Weber, Dorcas

Volltext

Rapid semi-quantitative estimation of N-nitrosodibutylamine and N-nitrosodibenzylamine in smoked hams by solid-phase microextraction followed by gas chromatography-thermal energy a... von Sen, Nrisinha P., Seaman, Stephen W., Denis Page, B.

Volltext

Trends in the Levels of N-Nitrosodimethylamine in Canadian and Imported Beers von Sen, Nrisinha P, Seaman, Stephen W, Bergeron, Celine, Brousseau, Robert

Volltext

Determination and occurrence of various tetrahydro-β-carboline-3-carboxylic acids and the corresponding N-nitroso compounds in foods and alcoholic beverages von Sen, Nrisinha P, Seaman, Stephen W, Lau, B.P.-Y, Weber, Dorcas, Lewis, David

Volltext

Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under A... von Sen, Nrisinha P, Seaman, Stephen W, Baddoo, Philander A, Burgess, Christine, Weber, Dorcas

Volltext

Nitrosamines in cured pork products packaged in elastic rubber nettings: An update von Sen, N.P., Baddoo, P.A., Seaman, S.W.

Volltext

Formation of iodoacetic acids during cooking: Interaction of iodized table salt with chlorinated drinking water von Becalski, A, Lau, B.P.Y, Schrader, T.J, Seaman, S.W, Sun, W.F

Volltext

Acrylamide in Foods:  Occurrence, Sources, and Modeling von Becalski, Adam, Lau, Benjamin P.-Y, Lewis, David, Seaman, Stephen W

Volltext

Studies on the occurrence and formation of 2-(hydroxymethyl )-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured... von Sen, N.P, Baddoo, P.A, Seaman, S.W

Volltext

Determination and occurrence of 2-(hydroxymethyl)-N-nitrosothiazolidine in fried bacon and other cured meat products von Sen, Nrisinha P, Seaman, Stephen W, Baddoo, Philander A, Weber, Dorcas

Volltext

Determination of non-volatile N-nitrosamines in baby bottle rubber nipples and pacifiers by high-performance liquid chromatography—thermal energy analysis von Sen, Nrishinha P., Seaman, Stephen W., Kushwaha, Santosh C.

Volltext

Acrylamide in French Fries:  Influence of Free Amino Acids and Sugars von Becalski, Adam, Lau, Benjamin P.-Y, Lewis, David, Seaman, Stephen W, Hayward, Stephen, Sahagian, Michael, Ramesh, Manoharan, Leclerc, Yves

Volltext

N-Nitrosothiazolidine and N-Nitrosothiazolidine-4-Carboxylic Acid in Smoked Meats and Fish von SEN, N. P., BADDOO, P. A., SEAMAN, S. W.

Volltext

Reduced insecticide use in almonds through selective application von WELTER, S. C, SEAMAN, W. S, ENGLE, C. E, BARNES, M. M

Volltext

Rapid and sensitive determination of nitrite in foods and biological materials by flow injection or high-performance liquid chromatography with chemiluminescence detection von Sen, Nrisinha P., Baddoo, Philander A., Seaman, Stephen W.

Volltext

Prevention of artifactual formation of nitrosamines during the analysis of baby bottle rubber nipples von SEN, N. P, SEAMAN, S. W, KUSHWATA, S. C

Volltext

Thermal summation for the development of the navel orangeworm in almond (Lepidoptera: Pyralidae) von SEAMAN, W. S, BARNES, M. M

Volltext

Methyl carbamate and ethyl carbamate in alcoholic beverages and other fermented foods von Sen, Nirsinha P., Seaman, Stephen W., Boyle, Mark, Weber, Dorcas

Volltext

Semicarbazide Formation in Azodicarbonamide-Treated Flour:  A Model Study von Becalski, Adam, Lau, Benjamin P.-Y, Lewis, David, Seaman, Stephen W

Volltext

2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid in smoked meats and bacon and conversion to 2-(hydroxmethyl)-N-nitrosothiazolidine during high-heat cooking von Sen, N.P. (Bureau of Chemical Safety, Ottawa, Canada), Baddoo, P.A, Seaman, S.W, Weber, D

Volltext