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128 related items for PubMed ID: 33546285

  • 1. Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite.
    Hernández JD, Castell A, Arroyo-Manzanares N, Guillén I, Vizcaíno P, López-García I, Hernández-Córdoba M, Viñas P.
    Foods; 2021 Feb 03; 10(2):. PubMed ID: 33546285
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  • 4. 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 03; 89(4):507-13. PubMed ID: 21664056
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  • 5. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite.
    Adamsen CE, Møller JK, Laursen K, Olsen K, Skibsted LH.
    Meat Sci; 2006 Apr 03; 72(4):672-9. PubMed ID: 22061879
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  • 6. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.
    Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L.
    Food Chem; 2021 Jun 30; 348():129073. PubMed ID: 33524692
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  • 7. 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 30; 74(8):R93-R100. PubMed ID: 19799678
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  • 8. 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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  • 9. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.
    Sindelar JJ, Terns MJ, Meyn E, Boles JA.
    Meat Sci; 2010 Oct 22; 86(2):298-303. PubMed ID: 20510525
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  • 10. The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system.
    McClure BN, Sebranek JG, Kim YH, Sullivan GA.
    Food Chem; 2011 Dec 01; 129(3):1072-9. PubMed ID: 25212339
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  • 11. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.
    Van Hecke T, Vossen E, Hemeryck LY, Vanden Bussche J, Vanhaecke L, De Smet S.
    Food Chem; 2015 Nov 15; 187():29-36. PubMed ID: 25976994
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  • 12. Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit.
    de La Pomélie D, Santé-Lhoutellier V, Sayd T, Théron L, Gatellier P.
    Food Chem; 2019 May 30; 281():231-235. PubMed ID: 30658752
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  • 13. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
    Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA.
    J Food Sci; 2007 Oct 30; 72(8):S551-9. PubMed ID: 17995620
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  • 14. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Aug 30; 72(6):S388-95. PubMed ID: 17995695
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  • 15. Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.
    Jung S, Kim HJ, Park S, Yong HI, Choe JH, Jeon HJ, Choe W, Jo C.
    Korean J Food Sci Anim Resour; 2015 Aug 30; 35(5):703-6. PubMed ID: 26761900
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  • 16. Inhibition by free nitrous acid (FNA) and the electron competition of nitrite in nitrous oxide (N2O) reduction during hydrogenotrophic denitrification.
    Wang Y, Li P, Zuo J, Gong Y, Wang S, Shi X, Zhang M.
    Chemosphere; 2018 Dec 30; 213():1-10. PubMed ID: 30205270
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  • 17. Application of acidic conditions and inert-gas sparging to achieve high-efficiency nitrous oxide recovery during nitrite denitrification.
    Zhuge YY, Shen XY, Liu YD, Shapleigh J, Li W.
    Water Res; 2020 Sep 01; 182():116001. PubMed ID: 32544733
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  • 18. Simultaneous derivatization and quantification of the nitric oxide metabolites nitrite and nitrate in biological fluids by gas chromatography/mass spectrometry.
    Tsikas D.
    Anal Chem; 2000 Sep 01; 72(17):4064-72. PubMed ID: 10994966
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  • 19. Quantitative determination of nitrous oxide in human blood by HS-GC-MS: forensic application of two fatal poisoning cases.
    Li Z, Li Z, Qiang H, Xie W, Su M, Xiang P, Shi Y.
    Forensic Sci Int; 2024 Jul 01; 360():112067. PubMed ID: 38821023
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  • 20. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.
    Feng X, Moon S, Lee H, Ahn DU.
    Poult Sci; 2016 Dec 01; 95(12):2986-2992. PubMed ID: 27587733
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