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Journal Abstract Search

354 related items for PubMed ID: 19799678

  • 1. 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
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  • 3. [Antimicrobial effects of nitrates in meat products].
    Jouve JL, Carlier V, Rozier J.
    Ann Nutr Aliment; 1980 Oct; 34(5-6):807-26. PubMed ID: 7020545
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  • 4. Nitrosamines in bacon: a case study of balancing risks.
    McCutcheon JW.
    Public Health Rep; 1984 Oct; 99(4):360-4. PubMed ID: 6431483
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  • 6. Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat products.
    Fiddler W, Doerr RC, Gates RA, Fox JB.
    J Assoc Off Anal Chem; 1984 Oct; 67(3):525-8. PubMed ID: 6746475
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  • 8. Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.
    Devatkal SK, Naveena BM.
    Meat Sci; 2010 Jun; 85(2):306-11. PubMed ID: 20374904
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  • 9. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB, Doerr RC, Gates R.
    J Assoc Off Anal Chem; 1984 Jun; 67(4):692-7. PubMed ID: 6469897
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  • 10. Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: intake by Estonian children and adolescents.
    Reinik M, Tamme T, Roasto M, Juhkam K, Jurtsenko S, Tenńo T, Kiis A.
    Food Addit Contam; 2005 Nov; 22(11):1098-105. PubMed ID: 16332632
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  • 13. Animal feeding study with nitrite-treated meat.
    Olsen P, Gry J, Knudsen I, Meyer O, Poulsen E.
    IARC Sci Publ; 1984 Nov; (57):667-75. PubMed ID: 6533058
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  • 14. 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
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  • 15. 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
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  • 16. 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
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  • 18. 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 Apr; 33(2):186-92. PubMed ID: 26743589
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