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Page last updated: 2024-08-16

urethane and azodicarbonamide

urethane has been researched along with azodicarbonamide in 3 studies

Research

Studies (3)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's3 (100.00)18.2507
2000's0 (0.00)29.6817
2010's0 (0.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Cañas, BJ; Diachenko, GW; Nyman, PJ1
Crews, C; Dennis, MJ; Ginn, R; Massey, RC; Osborne, B; Parker, I; Rhyn, P; Zimmerli, B; Zoller, O1
Crews, C; Dennis, MJ; Ginn, R; Massey, RC; Parker, I; Willetts, P1

Other Studies

3 other study(ies) available for urethane and azodicarbonamide

ArticleYear
Ethyl carbamate levels resulting from azodicarbonamide use in bread.
    Food additives and contaminants, 1997, Volume: 14, Issue:1

    Topics: Azo Compounds; Bread; Carcinogens; Cooking; Food Additives; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Urethane

1997
The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast.
    Food additives and contaminants, 1997, Volume: 14, Issue:1

    Topics: Azo Compounds; Bread; Carcinogens; Cooking; Food Additives; Hot Temperature; Humans; Urethane

1997
The contribution of azodicarbonamide to ethyl carbamate formation in bread and beer.
    Food additives and contaminants, 1997, Volume: 14, Issue:1

    Topics: Azo Compounds; Beer; Bread; Carcinogens; Cooking; Edible Grain; Food Additives; Hot Temperature; Humans; Urethane

1997