Normal view MARC view ISBD view

Hydrogen peroxide (H2O2) induces leukemic but not normal hematopoietic cell death in a dose-dependent manner. [electronic resource]

By:

Nogueira-Pedro, Amanda

Contributor(s):

Producer: 20131230Description: 123 p. digitalISSN:

1475-2867

Online resources:

Available from publisher's website

In: Cancer cell international vol. 13

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.

Back to results

21 Synthesis of three N-nitroso dipeptides N-terminal in proline and a method for their determination in food.
by Tricker, A R
22 N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysis.
by Massey, R C
23 Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration.
by Tricker, A R
24 Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue.
by Tricker, A R
25 Estimation of nitropolycyclic aromatic hydrocarbons in foods.
by Dennis, M J
26 The application of a chemical denitrosation and chemiluminescence detection procedure for estimation of the apparent concentration of total N-nitroso compounds in foods and beverages.
by Massey, R C
27 N-Nitrosopyrrolidine formation in bacon.
by Tricker, A R
28 Decomposition of linoleate hydroperoxides: precursors of oxidative dimers.
by Mounts, T L
29 An investigation of apparent total N-nitroso compounds in beer.
by Massey, R C
30 Model system studies on N-nitrosamine formation in relation to cured meat: the non-polar phase and S-nitroso peptides.
by Massey, R C
31 Analysis of polycyclic aromatic hydrocarbons in UK total diets.
by Dennis, M J
32 A procedure for the determination of lead in green vegetables at concentrations down to 1 microgram/kg.
by Baxter, M J
33 Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food.
by Dennis, M J
34 Total N-nitroso group analysis of foods. II. Further studies on the precision and sensitivity of the assay.
by Massey, R C
35 N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton.
by Dennis, M J
36 Dietary surveys on a population at Shipham, Somerset, United Kingdom.
by Sherlock, J C
37 Incidence of some non-volatile N-nitroso compounds in cured meats.
by Tricker, A R