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R C Massey

Showing results (21-30 of 51) with videos related to

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IARC Scientific Publications|January 1, 1984
N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysisR C Massey, P E Key, D J McWeeny, et al.
Food Additives and Contaminants|October 1, 1984
Synthesis of three N-nitroso dipeptides N-terminal in proline and a method for their determination in foodA R Tricker, M J Perkins, R C Massey, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 1, 1988
An investigation of the endogenous formation of apparent total N-nitroso compounds in conventional microflora and germ-free ratsR C Massey, P E Key, A K Mallett, et al.
Food Additives and Contaminants|September 1, 1991
Volatile, non-volatile and total N-nitroso compounds in baconR C Massey, P E Key, R A Jones, et al.
Food Additives and Contaminants|April 1, 1986
Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissueA R Tricker, M J Perkins, R C Massey, et al.
IARC Scientific Publications|January 1, 1987
An investigation of apparent total N-nitroso compounds in beerR C Massey, P E Key, D J McWeeny, et al.
Food Additives and Contaminants|January 5, 2002
A biomarker approach to measuring human dietary exposure to certain phthalate diestersW A Anderson, L Castle, M J Scotter, et al.
Plasmid|June 30, 2000
The virulence plasmid of Salmonella typhimurium contains an autoregulated gene, rlgA, that codes for a resolvase-like DNA binding proteinR C Massey, F Bowe, B J Sheehan, et al.
Food Additives and Contaminants|July 1, 1989
Investigation of ethyl carbamate levels in some fermented foods and alcoholic beveragesM J Dennis, N Howarth, P E Key, et al.
IARC Scientific Publications|January 1, 1980
Model system studies on N-nitrosamine formation in relation to cured meat: the non-polar phase and S-nitroso peptidesR C Massey, M J Dennis, C Crews, et al.
Pageof 6

Showing results (21-30 of 51) with videos related to

Sort By:
Pageof 6
IARC Scientific Publications|January 1, 1984
N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysisR C Massey, P E Key, D J McWeeny, et al.
Food Additives and Contaminants|October 1, 1984
Synthesis of three N-nitroso dipeptides N-terminal in proline and a method for their determination in foodA R Tricker, M J Perkins, R C Massey, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 1, 1988
An investigation of the endogenous formation of apparent total N-nitroso compounds in conventional microflora and germ-free ratsR C Massey, P E Key, A K Mallett, et al.
Food Additives and Contaminants|September 1, 1991
Volatile, non-volatile and total N-nitroso compounds in baconR C Massey, P E Key, R A Jones, et al.
Food Additives and Contaminants|April 1, 1986
Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissueA R Tricker, M J Perkins, R C Massey, et al.
IARC Scientific Publications|January 1, 1987
An investigation of apparent total N-nitroso compounds in beerR C Massey, P E Key, D J McWeeny, et al.
Food Additives and Contaminants|January 5, 2002
A biomarker approach to measuring human dietary exposure to certain phthalate diestersW A Anderson, L Castle, M J Scotter, et al.
Plasmid|June 30, 2000
The virulence plasmid of Salmonella typhimurium contains an autoregulated gene, rlgA, that codes for a resolvase-like DNA binding proteinR C Massey, F Bowe, B J Sheehan, et al.
Food Additives and Contaminants|July 1, 1989
Investigation of ethyl carbamate levels in some fermented foods and alcoholic beveragesM J Dennis, N Howarth, P E Key, et al.
IARC Scientific Publications|January 1, 1980
Model system studies on N-nitrosamine formation in relation to cured meat: the non-polar phase and S-nitroso peptidesR C Massey, M J Dennis, C Crews, et al.
Pageof 6