WordNet

the 14th letter of the Roman alphabet (同)n

PrepTutorEJDIC

nitrogenの化学記号
neodymiumの化学記号

English Journal

Analysis of N-nitrosamines in water by isotope dilution gas chromatography-electron ionisation tandem mass spectrometry.

McDonald JA, Harden NB, Nghiem LD, Khan SJ.SourceUNSW Water Research Centre, School of Civil and Environmental Engineering, University of New South Wales, NSW 2052, Australia. jamesmcdonald@unsw.edu.au
Talanta.Talanta.2012 Sep 15;99:146-54. doi: 10.1016/j.talanta.2012.05.032. Epub 2012 May 25.
A method has been developed for the determination of eight N-nitrosamines in drinking water and treated municipal effluent. The method uses solid phase extraction (SPE), gas chromatography (GC) and analysis by tandem mass spectrometry (MS-MS) with electron ionization (EI). The target compounds are N
PMID 22967534

Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

Li L, Wang P, Xu X, Zhou G.SourceAuthours Li, Wang, Xu, and Zhou are with Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P.R. China. Author Li is also with College of Life Science and Technology, Linyi Univ., Linyi 276005, P.R. China. Direct inquiries to author Xu (E-mail: xlxu@njau.edu.cn).
Journal of food science.J Food Sci.2012 May;77(5):C560-5. doi: 10.1111/j.1750-3841.2012.02667.x.
N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were iso
PMID 23163937

Japanese Journal

P-121 化合物N-nitrosopyrrolidineを用いた反復投与による肝臓小核試験法の有用性の検討 : MMS共同研究の個別報告(VII.遺伝毒性試験法(II),ポスターセッション)

日本環境変異原学会大会プログラム・要旨集 (41), 151, 2012-10-29
NAID 110009617055

薬物代謝酵素の遺伝的多型の変異原活性化における意義 : 第29回大会シンポジウム : I. レスポンダーとノーレスポンダー;遺伝的多型の変異原活性化における研究

環境変異原研究 23(1), 33-37, 2001-06-30
NAID 110001710477

ベーコンの加熱調理時に生成されるＮ‐ニトロソアミンに関する実験的研究

日本衛生学雑誌 41(6), 914-925, 1987
NAID 130000998949

Related Pictures

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