Richard Scanlan

Professor Emeritus
richard.scanlan [at] oregonstate.edu

My research interests are primarily in the area of food toxicology.

*Dr. Scanlan is no longer accepting graduate students.

Areas include the chemistry of N-nitrosamine formation and the development of analytical methods for N-nitrosamines in foods. Work extensively with the malting, brewing and dried milk industries in regards to inhibition of N-nitrosamine formation in directi-fire dried products.

Profile Field Tabs

At OSU
Affiliated with: 
VP for Research
My Publications

1997

Journal Article

B. A. M Glória, Barbour, J. F., and Scanlan, R. A., N-nitrosodimethylamine in Brazilian, US domestic, and US imported beers, Journal of agricultural and food chemistry, vol. 45, pp. 814–816, 1997.
B. A. M Glória, Barbour, J. F., and Scanlan, R. A., Volatile nitrosamines in fried bacon, Journal of Agricultural and Food Chemistry, vol. 45, pp. 1816–1818, 1997.

1996

Journal Article

M. Izquierdo-Pulido, Barbour, J. F., and Scanlan, R. A., N-nitrosodimethylamine in Spanish beers., Food Chem Toxicol, vol. 34, no. 3, pp. 297-9, 1996.

1995

Journal Article