REACTIONS OF SOME FOOD ADDITIVES DURING STORAGEMCWEENY DJ.1982; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1982; VOL. 9; NO 1-2; PP. 89-101; BIBL. 2 P.Article

LONG TERM STORAGE OF SOME DRY FOODS: A DISCUSSION OF SOME OF THE PRINCIPLES INVOLVEDMCWEENY DJ.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 2; PP. 195-205; BIBL. 25 REF.Article

DISCRIMINATION BETWEEN SYNTHETIC AND NATURAL ETHYL ALCOHOL IN SPIRITS AND FORTIFIED WINESMCWEENY DJ; BATES ML.1980; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1980; VOL. 15; NO 4; PP. 407-412; BIBL. 5 REF.Article

CONCENTRATIONS OF SOME SULPHONATES DERIVED FROM SULPHITE IN CERTAIN FOODS AND PRELIMINARY STUDIES ON THE NATURE OF OTHER SULPHITE DERIVED PRODUCTS = CONCENTRATIONS DE QUELQUES SULFONATES DERIVES DES SULFITES DANS CERTAINES DENREES ALIMENTAIRES ET ETUDES PRELIMINAIRES SUR LA NATURE D'AUTRES PRODUITS DERIVES DES SULFITESWEDZICHA BL; MCWEENY DJ.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 3; PP. 327-335; BIBL. 10 REF.Article

CATALYTIC EFFECT OF NITROSOPHENOLS ON N-NITROSAMINE FORMATION.DAVIES R; MCWEENY DJ.1977; NATURE; G.B.; DA. 1977; VOL. 266; NO 5603; PP. 657-658; BIBL. 7 REF.Article

GAS-CHROMATOGRAPHY-MASS SPECTROMETRY OF A SERIES OF FATTY ACID METHYL ESTHER CHLOROHYDRINS AND THEIR TRIMETHYLSILYL DERIVATIVES.STARTIN JR; GILBERT J; MCWEENY DJ et al.1978; J. CHROMATOGR.; NETHERL.; DA. 1978; VOL. 152; NO 2; PP. 495-499; BIBL. 6 REF.Article

STABILITY OF RED FOOD COLOURS IN THE PRESENCE OF NITRITE IN CANNED PORK LUNCHEON MEAT = STABILITE DES COLORANTS ALIMENTAIRES ROUGES EN PRESENCE DE NITRITE DANS DES PATES DE PORC EN BOITEKNOWLES ME; GILBERT J; MCWEENY DJ et al.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 10; PP. 1239-1248; BIBL. 22 REF.Article

PRELIMINARY ENZYMOLYSIS STUDIES ON TRACE ELEMENT EXTRACTABILITY FROM FOOD = ETUDES PRELIMINAIRES, PAR ENZYMOLYSE, DE L'EXTRACTIBILITE DES ELEMENTS TRACE DES PRODUITS ALIMENTAIRESCREWS HM; BURRELL JA; MCWEENY DJ et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 9; PP. 997-1004; BIBL. 51 REF.; 1 FIG./1 TABL.Article

METHOD FOR HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC MEASUREMENT OF N-NITROSAMINES IN FOOD AND BEVERAGESMASSEY RC; CREWS C; MCWEENY DJ et al.1982; JOURNAL OF CHROMATOGRAPHY; ISSN 0021-9673; NLD; DA. 1982; VOL. 241; NO 2; PP. 423-427; BIBL. 10 REF.Article

WHEAT ALBUMIN AND GLOBULIN PROTEINS: PUROTHIONIN LEVELS OF STORED FLOUR.PATEY AL; SHEARER G; MCWEENY DJ et al.1976; J. SCI. FOOD AGRIC.; G.B.; DA. 1976; VOL. 27; NO 7; PP. 688-690; BIBL. 4 REF.Article

WHEAT FLOUR PROTEINS: THE SELECTIVITY OF SOLVENTS AND THE STABILITY OF GLIADIN AND GLUTENIN FRACTIONS OF STORED FLOURS = PROTEINES DE LA FARINE DE BLE: SELECTIVITE DES SOLVANTS ET STABILITE DES FRACTIONS GLIADINE ET GLUTENINE DES FARINES ENTREPOSEESSHEARER G; PATEY AL; MCWEENY DJ et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 3; PP. 337-344; BIBL. 17 REF.Article

THE EFFECTS OF ASCORBIC ACID AND SORBIC ACID ON N-NITROSAMINE FORMATION IN A HETEROGENEOUS MODEL SYSTEMMASSEY RC; FORSYTHE L; MCWEENY DJ et al.1982; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 3; PP. 294-298; BIBL. 14 REF.Article

ANALYSIS OF ETHYLENETHIOUREA IN BEER BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHYMASSEY RC; KEY PE; MCWEENY DJ et al.1982; JOURNAL OF CHROMATOGRAPHY; ISSN 0021-9673; NLD; DA. 1982; VOL. 240; NO 1; PP. 254-256; BIBL. 5 REF.Article

THE TRANSNITROSATION OF SECONDARY AMINES S-NITROSOCYSTEINE IN RELATION TO N-NITROSAMINE FORMATION IN CURED MEATSDENNIS MJ; DAVIES R; MCWEENY DJ et al.1979; J. SCI. FOOD AGRIC.; GBR; DA. 1979; VOL. 30; NO 6; PP. 639-645; BIBL. 23 REF.Article

PHENOLS IN SMOKED CURED MEATS. PHENOLIC COMPOSITION OF COMMERCIAL LIQUID SMOKE PREPARATIONS AND DERIVED BACON = PHENOLS DANS LES VIANDES SALEES FUMEES. COMPOSITION EN PRODUITS PHENOLIQUES DE PREPARATIONS COMMERCIALES LIQUIDES DE FUMEE ET DU BACON EN DERIVANTKNOWLES MF; GILBERT J; MCWEENY DJ et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 2; PP. 189-196; BIBL. 11 REF.Article

PHENOLS IN SMOKED, CURED MEATS: NITROSATION OF PHENOLS IN LIQUID SMOKES AND IN SMOKED BACON = PHENOLS DANS LES VIANDES FUMEES, SALEES: NITROSATION DES PHENOLS DANS LES FUMEES LIQUIDES ET DANS LE BACON FUMEKNOWLES ME; GILBERT J; MCWEENY DJ et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 3; PP. 267-276; BIBL. 19 REF.Article

NITROSATION OF PHENOLS IN SMOKED BACON = NITROSATION DES PHENOLS DANS LE BACON FUMEKNOWLES ME; GILBERT J; MCWEENY DJ et al.1974; NATURE; G.B.; DA. 1974; VOL. 249; NO 5458; PP. 672-673; BIBL. 7REF.Article

THE EFFECT OF OXYGEN ON NITROSAMINE FORMATION IN BACONDENNIS MJ; MASSEY RC; MCWEENY DJ et al.1982; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1982; VOL. 174; NO 2; PP. 114-116; ABS. GER; BIBL. 8 REF.Article

PHYSICAL LOSS AND CHEMICAL REACTIONS OF SO₂ IN STRAWBERRY JAM PRODUCTIONMCWEENY DJ; SHEPHERD MJ; BATES ML et al.1980; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1980; VOL. 15; NO 6; PP. 613-617; BIBL. 13 REF.Article

SYNTHESIS OF AN IONIC N-NITROSAMINE AND A METHOD FOR ITS DETERMINATION IN FOODSTUFFS. = SYNTHESE D'UNE N-NITROSAMINE IONIQUE ET METHODE POUR SON DOSAGE DANS LES PRODUITS ALIMENTAIRES.MASSEY RC; CREWS C; KEY PE et al.1982; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG.; ISSN 0044-3026; DEU; DA. 1982; VOL. 175; NO 6; PP. 389-391; ABS. GER; BIBL. 13 REF.; 2 FIG.Article

INTERACTION OF NITRITE WITH PROTEINS AT GASTRIC PH = INTERACTION ENTRE NITRITE ET PROTEINES AU PH DE L'ESTOMACKNOWES ME; MCWEENY DJ; COUCHMAN L et al.1974; NATURE; G.B.; DA. 1974; VOL. 247; NO 5439; PP. 288-289; BIBL. 14REF.Article

GAS CHROMATOGRAPHIC DETERMINATION OF VINYLIDENE CHLORIDE MONOMER IN PECKAGING FILMS AND IN FOODSGILBERT J; SHEPHERD MJ; STARTIN JR et al.1980; J. CHROMATOGR.; ISSN 0021-9673; NLD; DA. 1980; VOL. 197; NO 1; PP. 71-78; BIBL. 28 REF.Article