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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

147 related items for PubMed ID: 20510525

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  • 7. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Jun; 72(5):S324-32. PubMed ID: 17995750
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  • 9. [Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province].
    Roszczenko A, Rogalska J, Potapczuk L, Kleczyńska A.
    Przegl Lek; 2001 Jun; 58 Suppl 7():30-4. PubMed ID: 11957780
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  • 10. 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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  • 11. 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
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  • 15. 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 22; 60(7):1748-54. PubMed ID: 22280411
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  • 17. Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times.
    Gratacós-Cubarsí M, Sárraga C, Castellari M, Guàrdia MD, Regueiro JA, Arnau J.
    Meat Sci; 2013 Nov 22; 95(3):647-51. PubMed ID: 23811105
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  • 18. Microbiological aspects and technological need: technological needs for nitrates and nitrites.
    Skovgaard N.
    Food Addit Contam; 1992 Nov 22; 9(5):391-7. PubMed ID: 1298641
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  • 19. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
    Zhao J, Xiong YL.
    J Food Sci; 2012 Jul 22; 77(7):C811-7. PubMed ID: 22757702
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  • 20. 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 22; 121():324-332. PubMed ID: 27411075
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