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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
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
USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N‐NITROSODIMETHYLAMINE IN FRANKFURTERS
Formation of dimethylnitrosamine from commercial lecithin and its components in a model systems.
N-nitrosodimethylamine blood levels in patients with chronic renal failure: modulation of levels by ethanol and ascorbic acid.
- S. R. Dunn, M. Simenhoff, P. Lele, S. Goyal, J. Pensabene, W. Fiddler
- Journal of the National Cancer Institute
- 2 May 1990
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
Supercritical fluid extraction of atrazine and other triazine herbicides from fortified and incurred eggs.
- J. Pensabene, W. Fiddler, D. J. Donoghue
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 1 May 2000
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
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
Spectral and gas chromatographic characteristics of some N-nitrosamines.
ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON
- I. Kushnir, J. Feinberg, J. Pensabene, E. G. Piotrowski, W. Fiddler, A. Wasserman
- 1 March 1975
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
Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized alpha-tocopherol.