Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

Influence of Various Cooking Methods on the Concentrations of Volatile N-Nitrosamines and Biogenic Amines in Dry-Cured Sausages

(2012) Ling Li et al.   JOURNAL OF FOOD SCIENCE

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

(2011) Walter P. Hammes   FOOD MICROBIOLOGY

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

(2011) Arun Kumar Das et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

(2011) Natalia Campillo et al.   JOURNAL OF CHROMATOGRAPHY A

Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

(2011) Y. Xi et al.   MEAT SCIENCE

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

(2011) Evelyne H.A. Doolaege et al.   MEAT SCIENCE

Nitric oxide and quality and safety of muscle based foods

(2011) Leif H. Skibsted   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection

(2010) Mustafa Z. Ozel et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

(2010) Pinar Yerlikaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

(2010) M. Viuda-Martos et al.   MEAT SCIENCE

The determination of N-nitrosamines in food

(2010) Colin Crews   Quality Assurance and Safety of Crops & Foods

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

(2009) Lindsey Haak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

(2009) S.G. Sáyago-Ayerdi et al.   MEAT SCIENCE

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Dietary nitrate – Good or bad?

(2009) Mark Gilchrist et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

(2008) G. Drabik-Markiewicz et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE