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Potential flow through a cascade of aerofoils: direct and inverse problems

Proceedings of the Royal Society. A, Mathematical, physical, and engineering sciences, 2018-09, Vol.474 (2217), p.20180065-20180065

2018

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Electron bunch profile reconstruction based on phase-constrained iterative algorithm

Physical review. Accelerators and beams, 2016-03, Vol.19 (3), p.032801, Article 032801

2016

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Potential flow through a cascade of aerofoils: direct and inverse problems

Proceedings of the Royal Society. A, Mathematical, physical, and engineering sciences, 2018-09, Vol.474 (2217), p.1-19

2018

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Investigation on the Possible Formation of N-Nitroso-N-methylurea by Nitrosation of Creatinine in Model Systems and in Cured Meats at Gastric pH

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.5088-5096

2000

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Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions

Journal of agricultural and food chemistry, 2001-04, Vol.49 (4), p.2096-2103

2001

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

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4714-4718

1997

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Determination of Glyphosate as N-Nitroso Derivative by High Performance Liquid Chromatography with Chemiluminescence Detection

International journal of environmental analytical chemistry, 1996-06, Vol.63 (2), p.107-117

1996

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

Food chemistry, 1993, Vol.47 (4), p.387-390

1993

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Rapid and sensitive determination of nitrite in foods and biological materials by flow injection or high-performance liquid chromatography with chemiluminescence detection

Journal of Chromatography A, 1994-07, Vol.673 (1), p.77-84

1994

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A Sensitive and Specific Method for the Determination of N-Nitrosodimethylamine in Drinking Water and Fruit Drinks

International journal of environmental analytical chemistry, 1994-01, Vol.56 (2), p.149-163

1994

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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

Journal of the science of food and agriculture, 1993, Vol.61 (3), p.353-356

1993

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

Journal of agricultural and food chemistry, 1989-05, Vol.37 (3), p.717-721

1989

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Origin of N-Nitrosomorpholine Contamination in Margarine

Journal of food science, 1986-01, Vol.51 (1), p.216-217

1986

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2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid in smoked meats and bacon and conversion to 2-(hydroxmethyl)-N-nitrosothiazolidine during high-heat cooking

Journal of food science, 1991-07, Vol.56 (4), p.913-915

1991

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

Journal of agricultural and food chemistry, 1990-04, Vol.38 (4), p.1007-1011

1990

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Volatile nitrosamines in cured meats packaged in elastic rubber nettings

Journal of agricultural and food chemistry, 1987-05, Vol.35 (3), p.346-350

1987

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The analysis and significance of bound N-nitrosoproline in nitrite-cured meat products

Food additives and contaminants, 1989-01, Vol.6 (1), p.21-28

1989

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

Journal of food science, 1986-05, Vol.51 (3), p.821-825

1986

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

Journal of agricultural and food chemistry, 1992-02, Vol.40 (2), p.221-226

1992

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

Journal of food science, 1988-05, Vol.53 (3), p.731-734

1988

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Separation and purification of the alkaline phosphatase and a phosphodiesterase from Halobacterium cutirubrum

Biochemical journal, 1979-08, Vol.181 (2), p.347-353

1979

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

Food additives and contaminants, 1991-05, Vol.8 (3), p.275-289

1991

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

Journal of agricultural and food chemistry, 1992, Vol.40 (2), p.221-226

1992

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Brain histamine regulation following chronic diazepam treatment and stress

Pharmacology, biochemistry and behavior, 1986-03, Vol.24 (3), p.513-517

1986

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Reliability analysis of structural stainless steel design provisions

Journal of constructional steel research, 2015-11, Vol.114, p.293-304

2015

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Potential flow through a cascade of aerofoils: direct and inverse problems

Electron bunch profile reconstruction based on phase-constrained iterative algorithm

Potential flow through a cascade of aerofoils: direct and inverse problems

Investigation on the Possible Formation of N-Nitroso-N-methylurea by Nitrosation of Creatinine in Model Systems and in Cured Meats at Gastric pH

Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions

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

Determination of Glyphosate as N-Nitroso Derivative by High Performance Liquid Chromatography with Chemiluminescence Detection

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

Rapid and sensitive determination of nitrite in foods and biological materials by flow injection or high-performance liquid chromatography with chemiluminescence detection

A Sensitive and Specific Method for the Determination of N-Nitrosodimethylamine in Drinking Water and Fruit Drinks

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

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

Origin of N-Nitrosomorpholine Contamination in Margarine

2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid in smoked meats and bacon and conversion to 2-(hydroxmethyl)-N-nitrosothiazolidine during high-heat cooking

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

Volatile nitrosamines in cured meats packaged in elastic rubber nettings

The analysis and significance of bound N-nitrosoproline in nitrite-cured meat products

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

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

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

Separation and purification of the alkaline phosphatase and a phosphodiesterase from Halobacterium cutirubrum

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

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

Brain histamine regulation following chronic diazepam treatment and stress

Reliability analysis of structural stainless steel design provisions

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