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.
344 related articles for article (PubMed ID: 25041537)
41. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Merino L; Darnerud PO; Toldrá F; Ilbäck NG Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(2):186-92. PubMed ID: 26743589 [TBL] [Abstract][Full Text] [Related]
42. Effect of nitrate on residual nitrite decomposition rate in cooked cured pork. Waga M; Takeda S; Sakata R Meat Sci; 2017 Jul; 129():135-139. PubMed ID: 28284124 [TBL] [Abstract][Full Text] [Related]
43. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Mora-Gallego H; Serra X; Guàrdia MD; Arnau J Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990 [TBL] [Abstract][Full Text] [Related]
44. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. Jung S; Kim HJ; Park S; In Yong H; Choe JH; Jeon HJ; Choe W; Jo C Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346 [TBL] [Abstract][Full Text] [Related]
45. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Liu P; Wang S; Zhang H; Wang H; Kong B Meat Sci; 2019 Feb; 148():96-104. PubMed ID: 30368059 [TBL] [Abstract][Full Text] [Related]
46. Exacerbated Protein Oxidation and Tyrosine Nitration through Nitrite-Enhanced Fenton Chemistry. Peng R; Wang L; Yu P; Carrier AJ; Oakes KD; Zhang X J Agric Food Chem; 2022 Jan; 70(1):353-359. PubMed ID: 34963286 [TBL] [Abstract][Full Text] [Related]
47. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Arslan B; Soyer A Meat Sci; 2018 Nov; 145():107-113. PubMed ID: 29940403 [TBL] [Abstract][Full Text] [Related]
48. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation. Perea-Sanz L; López-Díez JJ; Belloch C; Flores M Meat Sci; 2020 Jun; 164():108103. PubMed ID: 32145603 [TBL] [Abstract][Full Text] [Related]
49. Using chitosan and radish powder to improve stability of fermented cooked sausages. Ozaki MM; Munekata PES; Lopes AS; Nascimento MDSD; Pateiro M; Lorenzo JM; Pollonio MAR Meat Sci; 2020 Sep; 167():108165. PubMed ID: 32413692 [TBL] [Abstract][Full Text] [Related]
50. Nitric oxide and quality and safety of muscle based foods. Skibsted LH Nitric Oxide; 2011 May; 24(4):176-83. PubMed ID: 21605822 [TBL] [Abstract][Full Text] [Related]
51. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Kurćubić VS; Mašković PZ; Vujić JM; Vranić DV; Vesković-Moračanin SM; Okanović ĐG; Lilić SV Meat Sci; 2014 Aug; 97(4):459-67. PubMed ID: 24769144 [TBL] [Abstract][Full Text] [Related]
52. Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products. Flores M; Moncunill D; Montero R; López-Díez JJ; Belloch C J Agric Food Chem; 2017 May; 65(19):3900-3909. PubMed ID: 28447463 [TBL] [Abstract][Full Text] [Related]
53. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters. Sindelar JJ; Cordray JC; Olson DG; Sebranek JG; Love JA J Food Sci; 2007 Oct; 72(8):S551-9. PubMed ID: 17995620 [TBL] [Abstract][Full Text] [Related]
54. Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition. Kononiuk AD; Karwowska M Meat Sci; 2020 Mar; 161():108015. PubMed ID: 31837558 [TBL] [Abstract][Full Text] [Related]
55. Nitrosamines and their precursors in some Kazakh foodstuffs. Aidjanov MM; Sharmanov TSh IARC Sci Publ; 1982; (41):267-76. PubMed ID: 6216211 [TBL] [Abstract][Full Text] [Related]
56. 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]
57. Contribution of the NO-detoxifying enzymes HmpA, NorV and NrfA to nitrosative stress protection of Salmonella Typhimurium in raw sausages. Mühlig A; Kabisch J; Pichner R; Scherer S; Müller-Herbst S Food Microbiol; 2014 Sep; 42():26-33. PubMed ID: 24929713 [TBL] [Abstract][Full Text] [Related]
58. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. Bázan-Lugo E; García-Martínez I; Alfaro-Rodríguez RH; Totosaus A J Sci Food Agric; 2012 Jun; 92(8):1627-32. PubMed ID: 22161559 [TBL] [Abstract][Full Text] [Related]
59. Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages. Gallego M; Mora L; Escudero E; Toldrá F Int J Food Microbiol; 2018 Jul; 276():71-78. PubMed ID: 29674143 [TBL] [Abstract][Full Text] [Related]
60. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Sucu C; Turp GY Meat Sci; 2018 Jun; 140():158-166. PubMed ID: 29551571 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]