N. P. Sen

发表

N-Nitrosodiethanolamine in synthetic cutting fluids: a part-per-hundred impurity.

D. Fine, R. Ross, D. Rounbehler, 1977, Science.

N‐NITROSODIETHANOLAMINE IN SYNTHETIC CUTTING FLUIDS‐ A PART‐PER‐HUNDRED IMPURITY

D. Fine, R. Ross, D. Rounbehler, 1977 .

Volatile nitrosamines in cured meats packaged in elastic rubber nettings

S. Seaman, N. P. Sen, P. Baddoo, 1987 .

Thin-layer and gas chromatographic determination of α,ε-diaminopimelic acid in Escherichia coli

R. C. O'Brien, N. P. Sen, E. Somers, 1969 .

SYNTHESIS AND PROPERTIES OF HOMOTAURINE

N. P. Sen, 1962 .

Gas chromatography of phenolic and catecholic amines as the trimethylsilyl ethers

P. Mcgeer, N. P. Sen, 1963 .

Formation of N-nitrosamines from secondary amines and nitrite in human and animal gastric juice.

D. Smith, N. P. Sen, L. Schwinghamer, 1969, Food and cosmetics toxicology.

Improved colorimetric method for determining nitrate and nitrate in foods.

N. P. Sen, B. Donaldson, Nrisinha P. Sen, 1978, Journal - Association of Official Analytical Chemists.

Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods.

F. Shahidi, R. Pegg, N. P. Sen, 1994, Meat science.

EXCRETION OF 4(5)-AMINO-5(4)-IMIDAZOLECARBOXAMIDE AND FORMIMINO-L-GLUTAMIC ACID IN FOLIC ACID AND VITAMIN B12 DEFICIENT RATS

P. Mcgeer, D. Grant, N. P. Sen, 1965 .

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

N. P. Sen, T. Panalaks, J. R. Iyengar, 1973, Nature.

4-Methoxyphenylethylamine and 3,4-dimethoxyphenylethylamine in human urine.

P. Mcgeer, N. P. Sen, 1964, Biochemical and biophysical research communications.

The evidence for the presence of dimethylnitrosamine in meat products.

N. P. Sen, 1972, Food and cosmetics toxicology.

A comparison of some chromatographic detectors for the analysis of volatile N-nitrosamines.

D. Rounbehler, D. Fine, N. P. Sen, 1976, Journal of agricultural and food chemistry.

Simple water flow control for the Coulson electrolytic conductivity detector

J. F. Lawrence, N. P. Sen, 1975 .

Trends in the levels of N-nitrosodimethylamine in Canadian and imported beers

R. Brousseau, S. Seaman, N. P. Sen, 1996 .

Recent Nitrosamine Analyses in Cooked Bacon

S. Seaman, N. P. Sen, B. Donaldson, 1977 .

Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon.

S. Seaman, N. P. Sen, W. Miles, 1976, Food and cosmetics toxicology.

COMPARISON OF TWO ANALYTICAL METHODS FOR THE DETERMINATION OF DIMETHYLNITROSAMINE IN BEER AND ALE, AND SOME RECENT RESULTS

S. Seaman, N. P. Sen, L. Tessier, 1982 .

NITROSAMINES IN ALCOHOLIC BEVERAGES

S. Seaman, N. P. Sen, M. McPherson, 1980 .

Non-enzymic in vitro formation of nitrosamines by bacteria isolated from meat products.

D. Collins-Thompson, N. P. Sen, B. Aris, 1972, Canadian journal of microbiology.

Determination of N-nitrosoproline and N-nitrososarcosine in malt and beer

S. Seaman, N. P. Sen, L. Tessier, 1983 .

Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate.

S. Seaman, N. P. Sen, W. Miles, 1976, Journal of agricultural and food chemistry.

Review of methodologies for the determination of nonvolatile N-nitroso compounds in foods.

N. P. Sen, S. Kubacki, 1987, Food additives and contaminants.

Determination and occurrence of various tetrahydro-β-carboline-3-carboxylic acids and the corresponding N-nitroso compounds in foods and alcoholic beverages

B. Lau, D. Lewis, D. Weber, 1995 .

Analytical methods for the determination and mass spectrometric confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in foods.

D. Weber, S. Seaman, N. P. Sen, 1991, Food additives and contaminants.

Nitrosamines in cured pork products packaged in elastic rubber nettings : an update

S. Seaman, N. P. Sen, P. Baddoo, 1993 .

AN INVESTIGATION ON THE POSSIBLE PRESENCE OF MORPHOLINE AND N-NITROSOMORPHOLINE IN WAX-COATED APPLES1

N. P. Sen, P. Baddoo, 1988 .

Origin of N-Nitrosomorpholine Contamination in Margarine

N. P. Sen, P. Baddoo, 1986 .

A survey of fish products for volatile N-nitrosamines.

N. P. Sen, T. Panalaks, W. Miles, 1976, Journal of the science of food and agriculture.

Imidazolepropionic acid as a urinary metabolite of L-histidine.

P. Mcgeer, N. P. Sen, R. M. Paul, 1962, Biochemical and biophysical research communications.

Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon

N. P. Sen, T. Panalaks, J. R. Iyengar, 1974 .

Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings

D. Weber, S. Seaman, N. P. Sen, 1988 .

Formation of Nitrosamines in a Meat Curing Mixture

N. P. Sen, T. Panalaks, W. Miles, 1973, Nature.

Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite.

N. P. Sen, W. Miles, C. Charbonneau, 1974, Journal of agricultural and food chemistry.

Further survey of cured meat products for volatile N-nitrosamines.

N. P. Sen, T. Panalaks, W. Miles, 1974, Journal - Association of Official Analytical Chemists.

Mutagenicity of five cyclic N-nitrosamines: assay with Salmonella typhimurium.

N. P. Sen, D. R. Stoltz, 1977, Journal of the National Cancer Institute.

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

N. P. Sen, P. Baddoo, 1997 .

Diethylnitrosamine and Other N-Nitrosamines in Foods

J. Marleau, N. P. Sen, Dorothy C. Smith, 1969 .

Volatile and nonvolatile nitrosamines in fish and the effect of deliberate nitrosation under simulated gastric conditions

S. Seaman, N. P. Sen, P. Baddoo, 1985 .

Nitrate, nitrite, and dimethylnitrosamine in cured meat products.

N. P. Sen, T. Panalaks, J. R. Iyengar, 1973, Journal - Association of Official Analytical Chemists.

N-Nitrosothiazolidine and N-Nitrosothiazolidine-4-Carboxylic Acid in Smoked Meats and Fish

S. Seaman, N. P. Sen, P. Baddoo, 1986 .

Nitrosamines in cured meat products.

N. P. Sen, T. Panalaks, W. Miles, 1976, IARC scientific publications.

Recent studies in Canada on the occurrence and formation of N-nitroso compounds in foods and food contact materials.

N. P. Sen, 1991, IARC scientific publications.

Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton

D. Weber, T. Helgason, N. P. Sen, 1990 .

2‐(Hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carboxylic Acid in Smoked Meats and Bacon and Conversion to 2‐(Hydroxymethyl)‐N‐Nitrosothiazolidine During High‐Heat Cooking

D. Weber, S. Seaman, N. P. Sen, 1991 .

Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese

S. Seaman, N. P. Sen, P. Baddoo, 1993 .

Simultaneous determination of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid and 2-(hydroxymethyl)-N-nitrosothiazolidine in smoked meats and cheese

D. Weber, S. Seaman, N. P. Sen, 1992 .

Determination and occurrence of 2-(hydroxymethyl)-N-nitrosothiazolidine in fried bacon and other cured meat products

D. Weber, S. Seaman, N. P. Sen, 1989 .

Comparison of two extraction procedures for recovering nitrite from cured meat products.

Y. C. Lee, N. P. Sen, M. McPherson, 1979, Journal - Association of Official Analytical Chemists.

A simple thin-layer chromatographic technique for the semi-quantitative determination of volatile nitrosamines in alcoholic beverages.

N. P. Sen, C. Dalpé, 1972, The Analyst.

Determination of nitrate and nitrite in whey powder.

Y. C. Lee, N. P. Sen, 1979, Journal of agricultural and food chemistry.

INTERFERENCE BY ASCORBIC ACID IN THE DETERMINATION OF NITRITE BY THE SEPARATE COLOR REAGENT ADDITION TECHNIQUE

N. P. Sen, M. McPherson, 1978 .

N-nitrosodimethylamine in fish meal.

N. P. Sen, W. Miles, L. Schwinghamer, 1972, Journal of agricultural and food chemistry.

Formation of nitrosamines in nitrite-treated fish

N. P. Sen, Dorothy C. Smith, L. Schwinghamer, 1970 .