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 *

217 related articles for article (PubMed ID: 30005374)

  • 41. Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.
    Pierson MD; Smoot LA
    Crit Rev Food Sci Nutr; 1982; 17(2):141-87. PubMed ID: 6751698
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite.
    Łaszkiewicz B; Szymański P; Kołożyn-Krajewska D
    Poult Sci; 2021 Jan; 100(1):263-272. PubMed ID: 33357690
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD; Lee JY
    Meat Sci; 2014 Aug; 97(4):609-14. PubMed ID: 24821591
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.
    Sullivan GA; Jackson-Davis AL; Schrader KD; Xi Y; Kulchaiyawat C; Sebranek JG; Dickson JS
    Meat Sci; 2012 Dec; 92(4):808-15. PubMed ID: 22857852
    [TBL] [Abstract][Full Text] [Related]  

  • 47. 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]  

  • 48. Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages.
    Van der Veken D; Poortmans M; Dewulf L; Fraeye I; Michiels C; Leroy F
    Meat Sci; 2023 Jun; 200():109158. PubMed ID: 36905786
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.
    Tahmouzi S; Razavi SH; Safari M; Emam-Djomeh Z
    J Food Sci; 2012 Oct; 77(10):M565-71. PubMed ID: 22946602
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
    Tompkin RB; Christiansen LN; Shaparis AB
    Appl Environ Microbiol; 1978 Jan; 35(1):59-61. PubMed ID: 341810
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.
    Wakamatsu JI; Kawazoe H; Ohya M; Hayakawa T; Kumura H
    Meat Sci; 2020 Mar; 161():107989. PubMed ID: 31698231
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria.
    Falcone PM; Mastromatteo M; Del Nobile MA; Corbo MR; Sinigaglia M
    J Food Prot; 2007 Feb; 70(2):425-31. PubMed ID: 17340879
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
    Juneja VK; Thippareddi H
    Int J Food Microbiol; 2004 Jun; 93(2):155-63. PubMed ID: 15135954
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats.
    Nguyen VT; Gidley MJ; Dykes GA
    Food Microbiol; 2008 May; 25(3):471-8. PubMed ID: 18355672
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Nisin: a possible alternative or adjunct to nitrite in the preservation of meats.
    Rayman MK; Aris B; Hurst A
    Appl Environ Microbiol; 1981 Feb; 41(2):375-80. PubMed ID: 7195188
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Nitrite reduction in fermented meat products and its impact on aroma.
    Flores M; Perea-Sanz L; Belloch C
    Adv Food Nutr Res; 2021; 95():131-181. PubMed ID: 33745511
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
    Ye M; Neetoo H; Chen H
    Food Microbiol; 2008 Apr; 25(2):260-8. PubMed ID: 18206768
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
    Redondo-Solano M; Valenzuela-Martinez C; Cassada DA; Snow DD; Juneja VK; Burson DE; Thippareddi H
    Food Microbiol; 2013 Sep; 35(2):108-15. PubMed ID: 23664261
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.