Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products-Reference-Cited by-同舟云学术

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Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products

Published:2024-11 Issue: Volume:459 Page:140281
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lee Hyun Jeong,Jung Young Sung,Seo Dongwon,Kim Eunmi,Yoo Miyoung

Funder

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Reference40 articles.

1. Empowering clinical diagnostics with mass spectrometry;Banerjee;ACS Omega,2020

2. Carcinogenicity of consumption of red and processed meat;Bouvard;The Lancet Oncology,2015

3. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry;Campillo;Journal of Chromatography A,2011

4. Effect of sodium nitrite on flavor of cured pork;Cho;Journal of Food Science,1970

5. Development and validation according to the SANTE guidelines of a QuEChERS-UHPLC-QTOF-MS method for the screening of 204 pesticides in bivalves;Diallo;Food Chemistry,2022

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