These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

206 related articles for article (PubMed ID: 22061404)

  • 1. Cured meat products without direct addition of nitrate or nitrite: what are the issues?
    Sebranek JG; Bacus JN
    Meat Sci; 2007 Sep; 77(1):136-47. PubMed ID: 22061404
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Beyond celery and starter culture: advances in natural/organic curing processes in the United States.
    Sebranek JG; Jackson-Davis AL; Myers KL; Lavieri NA
    Meat Sci; 2012 Nov; 92(3):267-73. PubMed ID: 22445489
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.
    Nuñez De González MT; Osburn WN; Hardin MD; Longnecker M; Garg HK; Bryan NS; Keeton JT
    J Agric Food Chem; 2012 Apr; 60(15):3981-90. PubMed ID: 22414374
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.
    Xi Y; Sullivan GA; Jackson AL; Zhou GH; Sebranek JG
    Meat Sci; 2011 Jul; 88(3):503-11. PubMed ID: 21354716
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nitrite in hamburgers in Arak, Iran.
    Rezaei M; Shariatifar N; Jahed Khaniki G; Javadzadeh M
    Food Addit Contam Part B Surveill; 2013; 6(4):285-8. PubMed ID: 24779939
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Citrus co-products as technological strategy to reduce residual nitrite content in meat products.
    Viuda-Martos M; Fernández-López J; Sayas-Barbera E; Sendra E; Navarro C; Pérez-Alvarez JA
    J Food Sci; 2009 Oct; 74(8):R93-R100. PubMed ID: 19799678
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.
    Sindelar JJ; Terns MJ; Meyn E; Boles JA
    Meat Sci; 2010 Oct; 86(2):298-303. PubMed ID: 20510525
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nitrosamines in bacon: a case study of balancing risks.
    McCutcheon JW
    Public Health Rep; 1984; 99(4):360-4. PubMed ID: 6431483
    [TBL] [Abstract][Full Text] [Related]  

  • 11.
    Munekata PES; Pateiro M; Domínguez R; Pollonio MAR; Sepúlveda N; Andres SC; Reyes J; Santos EM; Lorenzo JM
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574204
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing.
    Sullivan GA; Sebranek JG
    J Agric Food Chem; 2012 Feb; 60(7):1748-54. PubMed ID: 22280411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ; Milkowski AL; Rankin SA; Sindelar JJ
    Meat Sci; 2011 Jun; 88(2):311-8. PubMed ID: 21303726
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Aug; 72(6):S388-95. PubMed ID: 17995695
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing.
    Yong HI; Kim TK; Choi HD; Jang HW; Jung S; Choi YS
    Food Sci Anim Resour; 2021 Mar; 41(2):173-184. PubMed ID: 33987541
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL; Sebranek JG; Rust RE; Mendonca A
    Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review.
    Flores M; Toldrá F
    Meat Sci; 2021 Jan; 171():108272. PubMed ID: 32777687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions.
    Bedale W; Sindelar JJ; Milkowski AL
    Meat Sci; 2016 Oct; 120():85-92. PubMed ID: 26994928
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Intake and risk assessment of nitrate and nitrite from New Zealand foods and drinking water.
    Thomson BM; Nokes CJ; Cressey PJ
    Food Addit Contam; 2007 Feb; 24(2):113-21. PubMed ID: 17364911
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite.
    Adamsen CE; Møller JK; Laursen K; Olsen K; Skibsted LH
    Meat Sci; 2006 Apr; 72(4):672-9. PubMed ID: 22061879
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.