Results 11 to 20 of about 24,391 (208)
Journal of Analytical Science and Technology, 2021 Recently, N-nitrosamines have been unexpectedly found in generic sartan products. Herein, we developed a sensitive and stable GC-MS/MS method with multiple reactions monitoring mode for the simultaneous determination of four N-nitrosamines in sartan ...
Jie Liu +8 more
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Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products
Foods, 2021 Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation ...
Patrícia Bernardo +3 more
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Multi-Target Strategy to Uncover Unexpected Compounds in Rinse-Off and Leave-On Cosmetics
Molecules, 2021 The wide range and complexity of cosmetic formulations currently available on the market poses a challenge from an analytical point of view. In addition, during cosmetics manufacture, impurities coming from raw materials or formed by reaction of ...
Maria Celeiro +3 more
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环境与职业医学, 2022 BackgroundN-nitrosamines, a group of by-products of drinking water disinfection, have strong cytotoxicity to mammals. N-nitrosamines in drinking water are at the ng·L−1 level, and its accurate qualitative and quantitative analysis is difficult, so it is ...
Dengkun LI +5 more
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Molecules, 2022 N-nitrosamines, which are well-known pro-mutagens, are found in drugs, pickled food and tobacco. Therefore, controlling their concentrations is very important.
Hao-Yue Guan +4 more
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Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat
Current Research in Food Science, 2022 Meat products are claimed to be a source of carcinogenic nitrosamines (NAs) exposure in food. In this study, dietary exposure of six nitrosamines: N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), N ...
Abu Tareq Mohammad Abdullah +4 more
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Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review [PDF]
, 2015 Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes.
De Smet, Stefaan +3 more
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Foods, 2022 Background: Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations.
Aida Zapico +4 more
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Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation.
Kvasný průmysl, 2012 Contrary to volatile N-nitrosamines, about representatives and mechanism of arrising of non-volatile nitrosamines in brewing industry is known only a little.
Jiří ČULÍK +3 more
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Applied Sciences, 2021 Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats.
Gaëlle Petit +3 more
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