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Journal Abstract Search

232 related items for PubMed ID: 22926033

  • 1. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.
    Li P, Kong B, Chen Q, Zheng D, Liu N.
    Meat Sci; 2013 Jan; 93(1):67-72. PubMed ID: 22926033
    [Abstract] [Full Text] [Related]

  • 2. Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.
    Huang P, Xu B, Shao X, Chen C, Wang W, Li P.
    Meat Sci; 2020 Mar; 161():108022. PubMed ID: 31838366
    [Abstract] [Full Text] [Related]

  • 3. 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; 77(7):C811-7. PubMed ID: 22757702
    [Abstract] [Full Text] [Related]

  • 4. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV, Kunawasen S.
    Berl Munch Tierarztl Wochenschr; 2001 Jul; 114(9-10):327-30. PubMed ID: 11570169
    [Abstract] [Full Text] [Related]

  • 5. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S, Leroy S, Talon R.
    J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
    [Abstract] [Full Text] [Related]

  • 6. 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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  • 8. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities.
    Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Sheng R, Xu B.
    Food Chem; 2023 Dec 01; 428():136751. PubMed ID: 37453392
    [Abstract] [Full Text] [Related]

  • 9. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
    [Abstract] [Full Text] [Related]

  • 10. Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.
    Huang P, Shao X, Zhu M, Xu B, Chen C, Li P.
    Int J Food Microbiol; 2020 Feb 16; 315():108419. PubMed ID: 31734616
    [Abstract] [Full Text] [Related]

  • 11. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
    Yalinkiliç B, Kaban G, Kaya M.
    Food Microbiol; 2012 Apr 16; 29(2):255-9. PubMed ID: 22202881
    [Abstract] [Full Text] [Related]

  • 12. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system.
    Gøtterup J, Olsen K, Knöchel S, Tjener K, Stahnke LH, Møller JK.
    Int J Food Microbiol; 2007 Dec 15; 120(3):303-10. PubMed ID: 17920151
    [Abstract] [Full Text] [Related]

  • 13. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F.
    Food Microbiol; 2008 Apr 15; 25(2):335-47. PubMed ID: 18206776
    [Abstract] [Full Text] [Related]

  • 14. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.
    Bázan-Lugo E, García-Martínez I, Alfaro-Rodríguez RH, Totosaus A.
    J Sci Food Agric; 2012 Jun 15; 92(8):1627-32. PubMed ID: 22161559
    [Abstract] [Full Text] [Related]

  • 15. 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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  • 17. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 19. Myoglobin as marker in meat adulteration: a UPLC method for determining the presence of pork meat in raw beef burger.
    Giaretta N, Di Giuseppe AM, Lippert M, Parente A, Di Maro A.
    Food Chem; 2013 Dec 01; 141(3):1814-20. PubMed ID: 23870895
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