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Journal Abstract Search

256 related items for PubMed ID: 28941700

  • 1. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF, Hierro E, Arnau J, Carballo J, Aguirre JS, Gratacós-Cubarsí M, Fernández M.
    Food Res Int; 2017 Nov; 101():82-87. PubMed ID: 28941700
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  • 3. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.
    Hospital XF, Hierro E, Fernández M.
    Int J Food Microbiol; 2012 Feb 15; 153(3):395-401. PubMed ID: 22200323
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  • 5. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
    Nyachuba DG, Donnelly CW, Howard AB.
    J Food Sci; 2007 Sep 15; 72(7):M267-75. PubMed ID: 17995651
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  • 6. 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 15; 95(3):647-51. PubMed ID: 23811105
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  • 7. Inactivation of Listeria monocytogenes during dry-cured ham processing.
    Montiel R, Peirotén Á, Ortiz S, Bravo D, Gaya P, Martínez-Suárez JV, Tapiador J, Nuñez M, Medina M.
    Int J Food Microbiol; 2020 Apr 02; 318():108469. PubMed ID: 31837591
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  • 8. Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage.
    King AM, Glass KA, Milkowski AL, Seman DL, Sindelar JJ.
    J Food Prot; 2016 Feb 02; 79(2):184-93. PubMed ID: 26818978
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  • 10. The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
    Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M.
    Meat Sci; 2012 Feb 02; 90(2):472-7. PubMed ID: 22000500
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  • 11. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
    Redondo-Solano M, Valenzuela-Martinez C, Cassada DA, Snow DD, Juneja VK, Burson DE, Thippareddi H.
    Food Microbiol; 2013 Sep 02; 35(2):108-15. PubMed ID: 23664261
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  • 15. Nitrite-induced injury of Listeria monocytogenes and the effect of selective versus nonselective recovery procedures on its isolation from frankfurters.
    Ngutter C, Donnelly C.
    J Food Prot; 2003 Dec 02; 66(12):2252-7. PubMed ID: 14672221
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  • 16. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL, Sebranek JG, Rust RE, Mendonca A.
    Meat Sci; 2011 Dec 02; 89(4):507-13. PubMed ID: 21664056
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  • 18. 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 02; 74(3):410-6. PubMed ID: 21375877
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