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Journal Abstract Search

684 related items for PubMed ID: 26743589

  • 1. 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; 33(2):186-92. PubMed ID: 26743589
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  • 3. Assessment of dietary exposure of nitrate and nitrite in France.
    Menard C, Heraud F, Volatier JL, Leblanc JC.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):971-88. PubMed ID: 18608497
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  • 4. 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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  • 6. Intake and risk assessment of nitrate and nitrite from New Zealand foods and drinking water.
    Thomson BM, Nokes CJ, Cressey PJ.
    Food Addit Contam; 2007 Feb; 24(2):113-21. PubMed ID: 17364911
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  • 7. Estimated dietary intake of nitrite and nitrate in Swedish children.
    Larsson K, Darnerud PO, Ilbäck NG, Merino L.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 May; 28(5):659-66. PubMed ID: 21400324
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  • 15. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems.
    Riazi F, Zeynali F, Hoseini E, Behmadi H, Savadkoohi S.
    Meat Sci; 2016 Nov; 121():350-358. PubMed ID: 27424305
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  • 17. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
    Ulca P, Balta H, Çağın I, Senyuva HZ.
    Meat Sci; 2013 Jul; 94(3):280-4. PubMed ID: 23567125
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  • 18. Residual nitrite in processed meat products in Costa Rica: Method validation, long-term survey and intake estimations.
    Ledezma-Zamora K, Sánchez-Gutiérrez R, Ramírez-Leiva A, Mena-Rivera L.
    Food Chem; 2021 Nov 01; 361():130082. PubMed ID: 34029910
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  • 20. Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion.
    Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S.
    J Agric Food Chem; 2014 Feb 26; 62(8):1980-8. PubMed ID: 24499368
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