J. Pensabene

Publications74
h-index18
Citations1,039
Highly Influential Citations8
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Isolation of Sulfonamides from Whole Egg by Supercritical Fluid Extraction
A supercritical fluid extraction (SFE) method is described for the isolation of sulfonamides from chicken eggs. Whole egg is mixed with Hydromatrix and added to an extraction vessel containing… Expand
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EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
Nitrosopyrrolidine (NO-Pyr) formation in bacon is primarily dependent on frying temperature and not time. Cooking methods affect the amount of NO-Pyr formed: pan frying produces the highest level of… Expand
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USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N‐NITROSODIMETHYLAMINE IN FRANKFURTERS
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Formation of dimethylnitrosamine from commercial lecithin and its components in a model systems.
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N-nitrosodimethylamine blood levels in patients with chronic renal failure: modulation of levels by ethanol and ascorbic acid.
We measured levels of N-nitrosodimethylamine (NDMA) in peripheral blood from 13 fasting male patients, 30-74 years old, who had chronic renal failure, and in five healthy control subjects (four males… Expand
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Supercritical fluid extraction of atrazine and other triazine herbicides from fortified and incurred eggs.
Triazines are a class of important pre-emergent weed herbicides. Some members of this class of herbicides exhibit carcinogenic and immunotoxicity properties, which make their use controversial in… Expand
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Analysis of human blood for volatile N-nitrosamines by gas chromatography-chemiluminescence detection.
A method was developed to separate and measure trace levels of volatile N-nitrosamines (NAs) in human blood that either eliminated or accounted for in vitro artifactual formation of… Expand
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Spectral and gas chromatographic characteristics of some N-nitrosamines.
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ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON
CONTRARY to sporadic reports of nitrosamines in other foods, N-nitrosopyrrolidine (NO-Pyr) has been found in approximately 80% of bacon samples tested after frying (Crosby et al., 1972; Fazio et al.,… Expand
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Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized alpha-tocopherol.
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