216 related articles for article (PubMed ID: 30005374)
21. 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]
22. Microbiological aspects and technological need: technological needs for nitrates and nitrites.
Skovgaard N
Food Addit Contam; 1992; 9(5):391-7. PubMed ID: 1298641
[TBL] [Abstract][Full Text] [Related]
23. Chosen quality parameters of pork sausage produced without curing mixture.
Kostecki A; Bilska A; Danyluk B
Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
[TBL] [Abstract][Full Text] [Related]
24. Antimicrobial peptide cocktail activity in minced turkey meat.
Palman Y; De Leo R; Pulvirenti A; Green SJ; Hayouka Z
Food Microbiol; 2020 Dec; 92():103580. PubMed ID: 32950164
[TBL] [Abstract][Full Text] [Related]
25. The effect of nitrate and nitrite on the microbial flora of Wiltshire bacon after maturation and vacuum-packed storage.
Shaw BG; Harding CD
J Appl Bacteriol; 1978 Aug; 45(1):39-47. PubMed ID: 568133
[No Abstract] [Full Text] [Related]
26. Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
Usinger EL; Larson EM; Niebuhr SE; Fedler CA; Prusa KJ; Dickson JS; Tarté R; Sebranek JG
Meat Sci; 2016 Nov; 121():324-332. PubMed ID: 27411075
[TBL] [Abstract][Full Text] [Related]
27. System for evaluating clostridial inhibition in cured meat products.
Robach MC; Ivey FJ; Hickey CS
Appl Environ Microbiol; 1978 Jul; 36(1):210-1. PubMed ID: 211934
[TBL] [Abstract][Full Text] [Related]
28. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
Hayouni el A; Chraief I; Abedrabba M; Bouix M; Leveau JY; Mohammed H; Hamdi M
Int J Food Microbiol; 2008 Jul; 125(3):242-51. PubMed ID: 18511141
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
Armenteros M; Aristoy MC; Toldrá F
Meat Sci; 2012 Jul; 91(3):378-81. PubMed ID: 22417729
[TBL] [Abstract][Full Text] [Related]
31. Emulsified and Nanoemulsified Essential Oils in the Control of
Junqueira Pinelli J; Sousa Guimarães A; Suela Silva M; Silveira Junqueira de Moraes T; Carlota Gonçalves M; Hilsdorf Piccoli R
Foodborne Pathog Dis; 2024 May; 21(5):339-352. PubMed ID: 38422213
[No Abstract] [Full Text] [Related]
32. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives.
Li H; Sun X; Liao X; Gänzle M
Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):3476-3500. PubMed ID: 33337070
[TBL] [Abstract][Full Text] [Related]
33. Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners.
Hustad GO; Cerveny JG; Trenk H; Deibel RH; Kautter DA; Fazio T; Johnston RW; Kolari OE
Appl Microbiol; 1973 Jul; 26(1):22-6. PubMed ID: 4580194
[TBL] [Abstract][Full Text] [Related]
34. Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus.
Wolff A; Günther T; Albert T; Johne R
Food Environ Virol; 2020 Dec; 12(4):350-354. PubMed ID: 32852672
[TBL] [Abstract][Full Text] [Related]
35. Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspects.
Riel G; Boulaaba A; Popp J; Klein G
Meat Sci; 2017 Sep; 131():166-175. PubMed ID: 28527368
[TBL] [Abstract][Full Text] [Related]
36. Bacteriocin-based strategies for food biopreservation.
Gálvez A; Abriouel H; López RL; Ben Omar N
Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
[TBL] [Abstract][Full Text] [Related]
37. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
Villaverde A; Morcuende D; Estévez M
J Food Sci; 2014 Jul; 79(7):C1331-42. PubMed ID: 25041537
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. 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]
40. Nitrite formation from vegetable sources and its use as a preservative in cooked sausage.
Ko YM; Park JH; Yoon KS
J Sci Food Agric; 2017 Apr; 97(6):1774-1783. PubMed ID: 27469979
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
