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Scanlan, Richard A., 1937-
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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...
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Academic Affiliation
Food Science and Technology
13
Advisor
Scanlan, Richard A., 1937
11
Scanlan, Richard A.
2
Commencement Year
Commencement Year range begin
–
Commencement Year range end
Current results range from
1971
to
1987
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Committee Member
Bills, Donald D.
1
Britton, G.
1
Claeys, R.
1
Gleicher, G. F.
1
Gleicher, G. I.
1
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Committee Members
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Creator
Hotchkiss, Joseph H.
2
Boyko, Alayne Linda
1
Grieco, Mary Porter
1
Gulan, Michael Peter
1
Hildrum, K. I. (Kjell Ivar), 1940
1
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Date
Date range begin
–
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Current results range from
1970
to
1986
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Decade
1980-1989
4
1970-1979
9
Degree Field
Food Science and Technology
10
Food Science
3
Degree Level
Master's
8
Doctoral
5
Degree Name
Master of Science (M.S.)
8
Doctor of Philosophy (Ph.D.)
5
Language
English [eng]
13
Non-Academic Affiliation
Oregon State University. Graduate School
13
Peer Reviewed
No
13
Resource Type
Masters Thesis
8
Dissertation
5
Rights Statement
Copyright Not Evaluated
13
Subject
Nitroamines
2
Amines
1
Bacon
1
Barley
1
Beer
1
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Subjects
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