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Journal Abstract Search

147 related items for PubMed ID: 20510525

  • 21. Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake.
    Tamme T, Reinik M, Püssa T, Roasto M, Meremäe K, Kiis A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):487-95. PubMed ID: 20127545
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  • 22. Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon.
    Jackson AL, Sullivan GA, Kulchaiyawat C, Sebranek JG, Dickson JS.
    J Food Prot; 2011 Mar; 74(3):410-6. PubMed ID: 21375877
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  • 23. Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.
    Jackson AL, Kulchaiyawat C, Sullivan GA, Sebranek JG, Dickson JS.
    J Food Prot; 2011 Mar; 74(3):417-24. PubMed ID: 21375878
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  • 24. [The content of nitrates and nitrites in fruits, vegetables and other foodstuffs].
    Nabrzyski M, Gajewska R.
    Rocz Panstw Zakl Hig; 1994 Mar; 45(3):167-80. PubMed ID: 7777773
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  • 25. [Assessment of nitrates and nitrites contents in preschool food rations].
    Wawrzyniak A, Szczepańska M, Hamułka J, Szymczyk K.
    Rocz Panstw Zakl Hig; 2008 Mar; 59(3):273-81. PubMed ID: 19143424
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  • 26. 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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  • 30. [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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  • 31. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
    Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Jan; 22(1):21-30. PubMed ID: 25480689
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  • 32. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C, Aller-Guiote P, Carballo J, Colmenero FJ.
    J Agric Food Chem; 2006 Dec 27; 54(26):9959-65. PubMed ID: 17177528
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  • 37. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process.
    Higuero N, Moreno I, Lavado G, Vidal-Aragón MC, Cava R.
    Meat Sci; 2020 May 27; 163():108062. PubMed ID: 32001418
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  • 39. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
    Magrinyà N, Bou R, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2012 Jul 11; 60(27):6882-90. PubMed ID: 22690840
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  • 40. Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.
    Wakamatsu J, Uemura J, Odagiri H, Okui J, Hayashi N, Hioki S, Nishimura T, Hattori A.
    Anim Sci J; 2009 Apr 11; 80(2):198-205. PubMed ID: 20163591
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