Exposure to N-nitroso compounds in a population of high liver cancer regions in Thailand: volatile nitrosamine (VNA) levels in Thai food

By Mitacek E.J.   Brunnemann K.D.   Suttajit M.   Martin N.   Limsila T.   Ohshima H.   Caplan L.S.  

Food and Chemical Toxicology, Vol. 37, Iss. 4, 1999-04 ,pp. : 297-305

Elsevier

Access to resources Recommend Favorite

Percutaneous Penetration of N-Nitroso-N-Methyldodecylamine through Human Skin In Vitro: Application from Cosmetic Vehicles

By McConnell M.   Bennett K.   Collmar W.   van Dijk R.   Forrest D.   Hermsen W.   Much R.   Ryan J.   Schonfelder V.   Steinle H.   Strong A.   Papas E.B.   Schultz B.L.   Walters K.A.   Brain K.R.   Dressler W.E.   Green D.M.   Howes D.   James V.J.   Kelling C.K.   Watkinson A.C.   Gettings S.D.  

Food and Chemical Toxicology, Vol. 35, Iss. 7, 1997-07 ,pp. : 705-712

Elsevier

Access to resources Recommend Favorite

Developing a New Simplified Method to Determine Diffusive Uptake Rates of Volatile Organic Compounds in Workplaces Based on a Fractional Factorial Designs Approach

By Estève Williams   Lhuillier Francine   Ravera Christel   Grzebyck Michel   Langlois Eddy  

Journal of Occupational and Environmental Hygiene, Vol. 10, Iss. 9, 2013-09 ,pp. : 505-518

Taylor & Francis Ltd

Access to resources Recommend Favorite

Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS

By Izco J.M.   Torre P.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 409-417

Elsevier

Access to resources Recommend Favorite

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

By Ho P.   Hogg T.A.   Silva M.C.M.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 115-122

Elsevier

Access to resources Recommend Favorite