THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON

[Organotropic carcinogenic effects of 65 various N-nitroso- compounds on BD rats].

H. Druckrey, R. Preußmann, S. Ivanković et al. · PubMed · 1967 · 1.4K citations

Pharmacy, Pharmacology, Toxicology +8

Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level

Neil Crosby, J. K. Foreman, J. F. Palframan et al. · Nature · 1972 · 142 citations

Agriculture, Food Science, Food Analysis +8

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

N. P. Sen, Barbara A. Donaldson, J. R. Iyengar et al. · Nature · 1973 · 97 citations

Medicine, Pharmacology, Organic Chemistry +2

EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

John W. Pensabene, Walter Fiddler, Robert A Gates et al. · Journal of Food Science · 1974 · 92 citations

Agriculture, Chemistry, Food Science +9

Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods

Donald D. Bills, Kjell Ivar Hildrum, Richard A. Scanlan et al. · Journal of Agricultural and Food Chemistry · 1973 · 73 citations

Agriculture, Chemistry, Food Science +7