亚硝基 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "亚硝基" in Chinese language version.

refsWebsite

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12doi.org

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10nih.gov

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6semanticscholar.org

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3web.archive.org

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2archive.org

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2aacrjournals.org

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1harvard.edu

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1oup.com

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aacrjournals.org

cancerpreventionresearch.aacrjournals.org

Bastide, Nadia M.; Pierre, Fabrice H.F.; Corpet, Denis E. Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. Cancer Prevention Research. 2011, 4 (2): 177–184 [2022-11-28]. PMID 21209396. S2CID 4951579. doi:10.1158/1940-6207.CAPR-10-0113. （原始内容存档于2022-02-11）.

cancerres.aacrjournals.org

Bastide, Nadia M.; Chenni, Fatima; Audebert, Marc; Santarelli, Raphaelle L.; Taché, Sylviane; Naud, Nathalie; Baradat, Maryse; Jouanin, Isabelle; Surya, Reggie; Hobbs, Ditte A.; Kuhnle, Gunter G. A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake. Cancer Research. 2015, 75 (5): 870–879 [2022-11-28]. PMID 25592152. S2CID 13274953. doi:10.1158/0008-5472.CAN-14-2554. （原始内容存档于2022-11-28）.

archive.org

Lee, L; Archer, MC; Bruce, WR. Absence of volatile nitrosamines in human feces. Cancer Res. October 1981, 41 (10): 3992–4. PMID 7285009.
Bingham, SA; Pignatelli, B; Pollock, JR; et al. Does increased endogenous formation of N-nitroso compounds in the human colon explain the association between red meat and colon cancer?. Carcinogenesis. March 1996, 17 (3): 515–23. PMID 8631138. doi:10.1093/carcin/17.3.515 .

doi.org

G. H. Coleman; C. M. McCloskey; F. A. Stuart. Nitrosobenzene. Org. Synth. 1945, 25: 80. doi:10.15227/orgsyn.025.0080.
E.Bosch. Structural Analysis of Methyl-Substituted Nitrosobenzenes and Nitrosoanisoles. J. Chem. Cryst. 2014, 98 (2): 44. S2CID 95291018. doi:10.1007/s10870-013-0489-8.
Beaudoin, D.; Wuest, J. D. Dimerization of Aromatic C-Nitroso Compounds. Chemical Reviews. 2016, 116 (1): 258–286. PMID 26730505. doi:10.1021/cr500520s.
Pilato, R. S.; McGettigan, C.; Geoffroy, G. L.; Rheingold, A. L.; Geib, S. J. tert-Butylnitroso complexes. Structural characterization of W(CO)₅(N(O)Bu-tert) and [CpFe(CO)(PPh₃)(N(O)Bu-tert)]⁺. Organometallics. 1990, 9 (2): 312–17. doi:10.1021/om00116a004.
Mirvish, SS; Wallcave, L; Eagen, M; Shubik, P. Ascorbate–nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds. Science. July 1972, 177 (4043): 65–8. Bibcode:1972Sci...177...65M. PMID 5041776. S2CID 26275960. doi:10.1126/science.177.4043.65.
Mirvish, SS. Effects of vitamins C and E on N-nitroso compound formation, carcinogenesis, and cancer. Cancer. October 1986, 58 (8 Suppl): 1842–50. PMID 3756808. S2CID 196379002. doi:10.1002/1097-0142(19861015)58:8+<1842::aid-cncr2820581410>3.0.co;2-#.
Honikel, K. O. The use an control of nitrate and nitrite for the processing of meat products. Meat Science. 2008, 78 (1–2): 68–76. PMID 22062097. doi:10.1016/j.meatsci.2007.05.030.
Lunn, J.C.; Kuhnle, G.; Mai, V.; Frankenfeld, C.; Shuker, D.E.G.; Glen, R. C.; Goodman, J.M.; Pollock, J.R.A.; Bingham, S.A. The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract. Carcinogenesis. 2006, 28 (3): 685–690 [2022-11-28]. PMID 17052997. doi:10.1093/carcin/bgl192. （原始内容存档于2022-11-28）.
Bastide, Nadia M.; Pierre, Fabrice H.F.; Corpet, Denis E. Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. Cancer Prevention Research. 2011, 4 (2): 177–184 [2022-11-28]. PMID 21209396. S2CID 4951579. doi:10.1158/1940-6207.CAPR-10-0113. （原始内容存档于2022-02-11）.
Bastide, Nadia M.; Chenni, Fatima; Audebert, Marc; Santarelli, Raphaelle L.; Taché, Sylviane; Naud, Nathalie; Baradat, Maryse; Jouanin, Isabelle; Surya, Reggie; Hobbs, Ditte A.; Kuhnle, Gunter G. A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake. Cancer Research. 2015, 75 (5): 870–879 [2022-11-28]. PMID 25592152. S2CID 13274953. doi:10.1158/0008-5472.CAN-14-2554. （原始内容存档于2022-11-28）.
Bingham, SA; Pignatelli, B; Pollock, JR; et al. Does increased endogenous formation of N-nitroso compounds in the human colon explain the association between red meat and colon cancer?. Carcinogenesis. March 1996, 17 (3): 515–23. PMID 8631138. doi:10.1093/carcin/17.3.515 .
Kuhnle, GG; Story, GW; Reda, T; et al. Diet-induced endogenous formation of nitroso compounds in the GI tract. Free Radic. Biol. Med. October 2007, 43 (7): 1040–7. PMID 17761300. doi:10.1016/j.freeradbiomed.2007.03.011.

harvard.edu

ui.adsabs.harvard.edu

Mirvish, SS; Wallcave, L; Eagen, M; Shubik, P. Ascorbate–nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds. Science. July 1972, 177 (4043): 65–8. Bibcode:1972Sci...177...65M. PMID 5041776. S2CID 26275960. doi:10.1126/science.177.4043.65.

nih.gov

ncbi.nlm.nih.gov

Beaudoin, D.; Wuest, J. D. Dimerization of Aromatic C-Nitroso Compounds. Chemical Reviews. 2016, 116 (1): 258–286. PMID 26730505. doi:10.1021/cr500520s.
Mirvish, SS; Wallcave, L; Eagen, M; Shubik, P. Ascorbate–nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds. Science. July 1972, 177 (4043): 65–8. Bibcode:1972Sci...177...65M. PMID 5041776. S2CID 26275960. doi:10.1126/science.177.4043.65.
Mirvish, SS. Effects of vitamins C and E on N-nitroso compound formation, carcinogenesis, and cancer. Cancer. October 1986, 58 (8 Suppl): 1842–50. PMID 3756808. S2CID 196379002. doi:10.1002/1097-0142(19861015)58:8+<1842::aid-cncr2820581410>3.0.co;2-#.
Honikel, K. O. The use an control of nitrate and nitrite for the processing of meat products. Meat Science. 2008, 78 (1–2): 68–76. PMID 22062097. doi:10.1016/j.meatsci.2007.05.030.
Lunn, J.C.; Kuhnle, G.; Mai, V.; Frankenfeld, C.; Shuker, D.E.G.; Glen, R. C.; Goodman, J.M.; Pollock, J.R.A.; Bingham, S.A. The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract. Carcinogenesis. 2006, 28 (3): 685–690 [2022-11-28]. PMID 17052997. doi:10.1093/carcin/bgl192. （原始内容存档于2022-11-28）.
Bastide, Nadia M.; Pierre, Fabrice H.F.; Corpet, Denis E. Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. Cancer Prevention Research. 2011, 4 (2): 177–184 [2022-11-28]. PMID 21209396. S2CID 4951579. doi:10.1158/1940-6207.CAPR-10-0113. （原始内容存档于2022-02-11）.
Bastide, Nadia M.; Chenni, Fatima; Audebert, Marc; Santarelli, Raphaelle L.; Taché, Sylviane; Naud, Nathalie; Baradat, Maryse; Jouanin, Isabelle; Surya, Reggie; Hobbs, Ditte A.; Kuhnle, Gunter G. A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake. Cancer Research. 2015, 75 (5): 870–879 [2022-11-28]. PMID 25592152. S2CID 13274953. doi:10.1158/0008-5472.CAN-14-2554. （原始内容存档于2022-11-28）.
Lee, L; Archer, MC; Bruce, WR. Absence of volatile nitrosamines in human feces. Cancer Res. October 1981, 41 (10): 3992–4. PMID 7285009.
Bingham, SA; Pignatelli, B; Pollock, JR; et al. Does increased endogenous formation of N-nitroso compounds in the human colon explain the association between red meat and colon cancer?. Carcinogenesis. March 1996, 17 (3): 515–23. PMID 8631138. doi:10.1093/carcin/17.3.515 .
Kuhnle, GG; Story, GW; Reda, T; et al. Diet-induced endogenous formation of nitroso compounds in the GI tract. Free Radic. Biol. Med. October 2007, 43 (7): 1040–7. PMID 17761300. doi:10.1016/j.freeradbiomed.2007.03.011.

oup.com

academic.oup.com

Lunn, J.C.; Kuhnle, G.; Mai, V.; Frankenfeld, C.; Shuker, D.E.G.; Glen, R. C.; Goodman, J.M.; Pollock, J.R.A.; Bingham, S.A. The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract. Carcinogenesis. 2006, 28 (3): 685–690 [2022-11-28]. PMID 17052997. doi:10.1093/carcin/bgl192. （原始内容存档于2022-11-28）.

semanticscholar.org

api.semanticscholar.org

E.Bosch. Structural Analysis of Methyl-Substituted Nitrosobenzenes and Nitrosoanisoles. J. Chem. Cryst. 2014, 98 (2): 44. S2CID 95291018. doi:10.1007/s10870-013-0489-8.
Mirvish, SS; Wallcave, L; Eagen, M; Shubik, P. Ascorbate–nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds. Science. July 1972, 177 (4043): 65–8. Bibcode:1972Sci...177...65M. PMID 5041776. S2CID 26275960. doi:10.1126/science.177.4043.65.
Mirvish, SS. Effects of vitamins C and E on N-nitroso compound formation, carcinogenesis, and cancer. Cancer. October 1986, 58 (8 Suppl): 1842–50. PMID 3756808. S2CID 196379002. doi:10.1002/1097-0142(19861015)58:8+<1842::aid-cncr2820581410>3.0.co;2-#.
Bastide, Nadia M.; Pierre, Fabrice H.F.; Corpet, Denis E. Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. Cancer Prevention Research. 2011, 4 (2): 177–184 [2022-11-28]. PMID 21209396. S2CID 4951579. doi:10.1158/1940-6207.CAPR-10-0113. （原始内容存档于2022-02-11）.
Bastide, Nadia M.; Chenni, Fatima; Audebert, Marc; Santarelli, Raphaelle L.; Taché, Sylviane; Naud, Nathalie; Baradat, Maryse; Jouanin, Isabelle; Surya, Reggie; Hobbs, Ditte A.; Kuhnle, Gunter G. A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake. Cancer Research. 2015, 75 (5): 870–879 [2022-11-28]. PMID 25592152. S2CID 13274953. doi:10.1158/0008-5472.CAN-14-2554. （原始内容存档于2022-11-28）.

semanticscholar.org

E.Bosch. Structural Analysis of Methyl-Substituted Nitrosobenzenes and Nitrosoanisoles. J. Chem. Cryst. 2014, 98 (2): 44. S2CID 95291018. doi:10.1007/s10870-013-0489-8.

web.archive.org

Lunn, J.C.; Kuhnle, G.; Mai, V.; Frankenfeld, C.; Shuker, D.E.G.; Glen, R. C.; Goodman, J.M.; Pollock, J.R.A.; Bingham, S.A. The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract. Carcinogenesis. 2006, 28 (3): 685–690 [2022-11-28]. PMID 17052997. doi:10.1093/carcin/bgl192. （原始内容存档于2022-11-28）.
Bastide, Nadia M.; Pierre, Fabrice H.F.; Corpet, Denis E. Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. Cancer Prevention Research. 2011, 4 (2): 177–184 [2022-11-28]. PMID 21209396. S2CID 4951579. doi:10.1158/1940-6207.CAPR-10-0113. （原始内容存档于2022-02-11）.
Bastide, Nadia M.; Chenni, Fatima; Audebert, Marc; Santarelli, Raphaelle L.; Taché, Sylviane; Naud, Nathalie; Baradat, Maryse; Jouanin, Isabelle; Surya, Reggie; Hobbs, Ditte A.; Kuhnle, Gunter G. A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake. Cancer Research. 2015, 75 (5): 870–879 [2022-11-28]. PMID 25592152. S2CID 13274953. doi:10.1158/0008-5472.CAN-14-2554. （原始内容存档于2022-11-28）.