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Journal Abstract Search

134 related items for PubMed ID: 7001347

  • 1. [Nitrate, nitrite and nitrosamines in foods. Higher production hygiene as an alternative to nitrite (author's transl)].
    Skovgaard N.
    Nord Vet Med; 1980 Sep; 32(9):387-99. PubMed ID: 7001347
    [No Abstract] [Full Text] [Related]

  • 2. Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners.
    Hustad GO, Cerveny JG, Trenk H, Deibel RH, Kautter DA, Fazio T, Johnston RW, Kolari OE.
    Appl Microbiol; 1973 Jul; 26(1):22-6. PubMed ID: 4580194
    [Abstract] [Full Text] [Related]

  • 3. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.
    Christiansen LN, Johnston RW, Kautter DA, Howard JW, Aunan WJ.
    Appl Microbiol; 1973 Mar; 25(3):357-62. PubMed ID: 4572891
    [Abstract] [Full Text] [Related]

  • 4. [Antimicrobial effects of nitrates in meat products].
    Jouve JL, Carlier V, Rozier J.
    Ann Nutr Aliment; 1980 Mar; 34(5-6):807-26. PubMed ID: 7020545
    [Abstract] [Full Text] [Related]

  • 5. Microbiological aspects and technological need: technological needs for nitrates and nitrites.
    Skovgaard N.
    Food Addit Contam; 1992 Mar; 9(5):391-7. PubMed ID: 1298641
    [Abstract] [Full Text] [Related]

  • 6. N-Nitrosamines: a review of chemical and biological properties and their estimation in foodstuffs.
    Crosby NT, Sawyer R.
    Adv Food Res; 1976 Mar; 22():1-71. PubMed ID: 790904
    [No Abstract] [Full Text] [Related]

  • 7. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats.
    Majou D, Christieans S.
    Meat Sci; 2018 Nov; 145():273-284. PubMed ID: 30005374
    [Abstract] [Full Text] [Related]

  • 8. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.
    Hospital XF, Hierro E, Stringer S, Fernández M.
    Int J Food Microbiol; 2016 Feb 02; 218():66-70. PubMed ID: 26619314
    [Abstract] [Full Text] [Related]

  • 9. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.
    Lindström M, Kiviniemi K, Korkeala H.
    Int J Food Microbiol; 2006 Apr 15; 108(1):92-104. PubMed ID: 16480785
    [Abstract] [Full Text] [Related]

  • 10. System for evaluating clostridial inhibition in cured meat products.
    Robach MC, Ivey FJ, Hickey CS.
    Appl Environ Microbiol; 1978 Jul 15; 36(1):210-1. PubMed ID: 211934
    [Abstract] [Full Text] [Related]

  • 11. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin.
    Del Torre M, Stecchini ML, Braconnier A, Peck MW.
    Int J Food Microbiol; 2004 Nov 01; 96(2):115-31. PubMed ID: 15364467
    [Abstract] [Full Text] [Related]

  • 12. Susceptibility of Clostridium difficile to the food preservatives sodium nitrite, sodium nitrate and sodium metabisulphite.
    Lim SC, Foster NF, Riley TV.
    Anaerobe; 2016 Feb 01; 37():67-71. PubMed ID: 26700884
    [Abstract] [Full Text] [Related]

  • 13. Nitrite as a food additive.
    Dahle HK.
    NIPH Ann; 1979 Dec 01; 2(2):17-24. PubMed ID: 548837
    [Abstract] [Full Text] [Related]

  • 14. Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of Clostridium sporogenes by nitrite.
    Payne MJ, Woods LF, Gibbs P, Cammack R.
    J Gen Microbiol; 1990 Oct 01; 136(10):2067-76. PubMed ID: 2176668
    [Abstract] [Full Text] [Related]

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  • 16. Nitrites and nitrates in the human diet: Carcinogens or beneficial hypotensive agents?
    Butler A.
    J Ethnopharmacol; 2015 Jun 05; 167():105-7. PubMed ID: 25300670
    [Abstract] [Full Text] [Related]

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  • 19. Iron and the antibotulinal efficacy of nitrite.
    Tompkin RB, Christiansen LN, Shaparis AB.
    Appl Environ Microbiol; 1979 Feb 05; 37(2):351-3. PubMed ID: 107856
    [Abstract] [Full Text] [Related]

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