David John McWeeny: search on Z-Library

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1

Phenols in smoked cured meats. Phenolic composition of commercial liquid smoke preparations and Derived Bacon

Michael E. Knowles, John Gilbert, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1975

Language:

english

File:

PDF, 415 KB

english, 1975

2

The transnitrosation of secondary amines S-nitrosocysteine in relation to N-nitrosamine formation in cured meats

M. John Dennis, Roger Davies, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1979

Language:

english

File:

PDF, 438 KB

english, 1979

3

Stability of red food colours in the presence of nitrite in canned pork luncheon meat

Michael E. Knowles, John Gilbert, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1974

Language:

english

File:

PDF, 524 KB

english, 1974

4

Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

Michael E. Knowles, John Gilbert, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1975

Language:

english

File:

PDF, 622 KB

english, 1975

5

Formation of c- and s-nitroso compounds and their further reactions

John Gilbert, Michael E. Knowles, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1975

Language:

english

File:

PDF, 385 KB

english, 1975

6

The reactions of sulphur dioxide in dehydrated vegetables

John Gilbert, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1976

Language:

english

File:

PDF, 131 KB

english, 1976

7

The transnitrosation of N-methylaniline by a protein-bound nitrite model system in relation to N-nitrosamine formation in cured meats

M. John Dennis, Robert C. Massey, David J. McWeeny

Journal:

Journal of the Science of Food and Agriculture

Year:

1980

Language:

english

File:

PDF, 326 KB

english, 1980

8

Identification of a major new involatile N-nitroso compound in smoked bacon

Robert C. Massey, Colin Crews, M.John Dennis, David J. McWeeny, James R. Startin, Michael E. Knowles

Journal:

Analytica Chimica Acta

Year:

1985

Language:

english

File:

PDF, 250 KB

english, 1985

9

Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food

M. John Dennis, Robert C. Massey, David J. McWeeny, Bonny Larsson, Anders Eriksson, Greger Sahlberg

Journal:

Journal of Chromatography A

Year:

1984

Language:

english

File:

PDF, 450 KB

english, 1984

10

Trace element solubility from food following enzymolysis

Helen Mary Crews, James Alan Burrell, David John McWeeny

Journal:

European Food Research and Technology

Year:

1985

Language:

english

File:

PDF, 604 KB

english, 1985

11

Comparison of trace element solubility from food items treated separately and in combination

Helen Mary Crews, James Alan Burrell, David John McWeeny

Journal:

European Food Research and Technology

Year:

1985

Language:

english

File:

PDF, 547 KB

english, 1985

12

Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration

Anthony R. Tricker, M. John Perkins, Robert C. Massey, David J. McWeeny

Journal:

European Food Research and Technology

Year:

1985

Language:

english

File:

PDF, 419 KB

english, 1985

13

The effect of oxygen on nitrosamine formation in bacon

M. John Dennis, Robert C. Massey, David J. McWeeny

Journal:

European Food Research and Technology

Year:

1982

Language:

english

File:

PDF, 226 KB

english, 1982