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Filtering by: Advisor Scanlan, Richard A., 1937- Degree Field Food Science and Technology

Food as a source of nitrosatable amines

Analysis of N-nitrosamines and nitramines in foods and herbicides

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Determination of selected secondary and tertiary amine alkaloids in barley malt

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Determination of dimethylamine in barley malt

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gair...

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and f...

A comparison of porous polymers used in collecting organic volatiles in foods

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt al...