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161 related items for PubMed ID: 31494521

  • 21. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
    Magrinyà N, Bou R, Rius N, Codony R, Guardiola F.
    Food Sci Technol Int; 2016 Apr; 22(3):221-34. PubMed ID: 25990636
    [Abstract] [Full Text] [Related]

  • 22. Quality characteristics of pork loin cured with green nitrite source and some organic acids.
    Kim TK, Hwang KE, Lee MA, Paik HD, Kim YB, Choi YS.
    Meat Sci; 2019 Jun; 152():141-145. PubMed ID: 30827821
    [Abstract] [Full Text] [Related]

  • 23. N-nitrosamines and residual nitrite in cured meats from the Dutch market.
    Ellen G, Egmond E, Sahertian ET.
    Z Lebensm Unters Forsch; 1986 Jan; 182(1):14-8. PubMed ID: 3953157
    [Abstract] [Full Text] [Related]

  • 24. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [Abstract] [Full Text] [Related]

  • 25. Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
    Kurt S, Zorba O.
    J Sci Food Agric; 2010 Dec; 90(15):2669-74. PubMed ID: 20740550
    [Abstract] [Full Text] [Related]

  • 26. Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.
    Ge Q, Chen S, Liu R, Chen L, Yang B, Yu H, Wu M, Zhang W, Zhou G.
    Food Chem; 2019 Oct 15; 295():361-367. PubMed ID: 31174770
    [Abstract] [Full Text] [Related]

  • 27. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD, Lee JY.
    Meat Sci; 2014 Aug 15; 97(4):609-14. PubMed ID: 24821591
    [Abstract] [Full Text] [Related]

  • 28. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
    Drabik-Markiewicz G, Dejaegher B, De Mey E, Kowalska T, Paelinck H, Vander Heyden Y.
    Food Chem; 2011 Jun 15; 126(4):1539-45. PubMed ID: 25213924
    [Abstract] [Full Text] [Related]

  • 29. Nitrosamines and their precursors in some Kazakh foodstuffs.
    Aidjanov MM, Sharmanov TSh.
    IARC Sci Publ; 1982 Jun 15; (41):267-76. PubMed ID: 6216211
    [Abstract] [Full Text] [Related]

  • 30. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.
    Byun MW, Ahn HJ, Kim JH, Lee JW, Yook HS, Han SB.
    J Chromatogr A; 2004 Oct 29; 1054(1-2):403-7. PubMed ID: 15553169
    [Abstract] [Full Text] [Related]

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  • 32. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.
    Özer CO, Kılıç B, Kılıç GB.
    Meat Sci; 2016 Apr 29; 114():24-31. PubMed ID: 26720888
    [Abstract] [Full Text] [Related]

  • 33. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2009 Oct 14; 57(19):8963-72. PubMed ID: 19731935
    [Abstract] [Full Text] [Related]

  • 34. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
    Zhang Q, Shen J, Meng G, Wang H, Liu C, Zhu C, Zhao G, Tong L.
    J Sci Food Agric; 2024 Jan 30; 104(2):883-891. PubMed ID: 37698856
    [Abstract] [Full Text] [Related]

  • 35. Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite.
    Hospital XF, Fernández M, Morales P, Alba C, Haza AI, Hierro E.
    Heliyon; 2024 Sep 15; 10(17):e37487. PubMed ID: 39296201
    [Abstract] [Full Text] [Related]

  • 36. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.
    Gençcelep H, Kaban G, Kaya M.
    Meat Sci; 2007 Nov 15; 77(3):424-30. PubMed ID: 22061796
    [Abstract] [Full Text] [Related]

  • 37. Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage.
    Abou-Arab AA.
    Food Chem Toxicol; 2002 Jan 15; 40(1):33-41. PubMed ID: 11731034
    [Abstract] [Full Text] [Related]

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  • 39. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.
    Berardo A, De Maere H, Stavropoulou DA, Rysman T, Leroy F, De Smet S.
    Meat Sci; 2016 Nov 15; 121():359-364. PubMed ID: 27424306
    [Abstract] [Full Text] [Related]

  • 40. Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion.
    Kim HS, Hur SJ.
    Food Chem; 2018 Jan 15; 239():556-560. PubMed ID: 28873604
    [Abstract] [Full Text] [Related]

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