Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

(2020) Luis Patarata et al.   Foods

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

(2020) Paulo Eduardo S Munekata et al.   Current Opinion in Food Science

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin

(2019) Tae-Kyung Kim et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Detection of nitrate and nitrite in different seafood

(2019) Luca Chiesa et al.   FOOD CHEMISTRY

Determination of endogenous concentrations of nitrites and nitrates in different types of cheese in the United States: method development and validation using ion chromatography

(2018) Susan Genualdi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Corrigendum

(2018)   Genome Biology and Evolution

Nitrate in drinking water and colorectal cancer risk: A nationwide population-based cohort study

(2018) Jörg Schullehner et al.   INTERNATIONAL JOURNAL OF CANCER

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

(2018) Cisem Sucu et al.   MEAT SCIENCE

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

(2018) Chiara Aquilani et al.   MEAT SCIENCE

Nitrate in fruits and vegetables

(2018) Giuseppe Colla et al.   SCIENTIA HORTICULTURAE

Nitrates and Nitrites in meat products

(2018) M. GOVARI (Μ. ΓΚΟΒΑΡΗ) et al.   Journal of the Hellenic Veterinary Medical Society

Nitrite and nitrate chemical biology and signaling

(2018) Anthony W DeMartino et al.   BRITISH JOURNAL OF PHARMACOLOGY

Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

(2018) Sang-Keun Jin et al.   MEAT SCIENCE

Drinking Water Nitrate and Human Health: An Updated Review

(2018) Mary Ward et al.   International Journal of Environmental Research and Public Health

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

(2017) Dong-Min Shin et al.   Korean Journal for Food Science of Animal Resources

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects

(2017) Greta Riel et al.   MEAT SCIENCE

Bioactive compounds and antioxidants from a Mediterranean garland harvested at two stages of maturity

(2017) Leonardo Sulas et al.   NATURAL PRODUCT RESEARCH

The cancer risk related to meat and meat products

(2016) Ian T. Johnson   BRITISH MEDICAL BULLETIN

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

(2016) Leonardo Merino et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

(2016) Agnieszka Nowak et al.   FOOD MICROBIOLOGY

Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

(2016) Zahra Bahadoran et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage

(2016) Young Mi Ko et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

(2016) Fatemeh Riazi et al.   MEAT SCIENCE

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

(2016) Wendy Bedale et al.   MEAT SCIENCE

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

(2016) Yung Hung et al.   MEAT SCIENCE

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

(2015) Fatma Gassara et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages

(2015) S.S. Herrmann et al.   FOOD CHEMISTRY

Antioxidants: Characterization, natural sources, extraction and analysis

(2015) Mircea Oroian et al.   FOOD RESEARCH INTERNATIONAL

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage

(2014) Vladimir S. Kurćubić et al.   MEAT SCIENCE

Nitrate and nitrite in the diet: How to assess their benefit and risk for human health

(2014) Michael Habermeyer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Nitrate in vegetables and their impact on human health. A review

(2013) A. Hmelak Gorenjak et al.   ACTA ALIMENTARIA

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

(2013) S. R. Ahmad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

(2013) J.E. Hayes et al.   MEAT SCIENCE

The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes

(2013) A.M. Horsch et al.   MEAT SCIENCE

Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate-nitrite-nitric oxide pathway

(2012) Satnam Lidder et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Nitrite and nitrate in fresh meats: a contribution to the estimation of admissible maximum limits to introduce in directive 95/2/EC

(2012) Marco Iammarino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

(2012) Els Vossen et al.   MEAT SCIENCE

Human safety controversies surrounding nitrate and nitrite in the diet

(2012) Jeffrey J. Sindelar et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

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

(2011) Walter P. Hammes   FOOD MICROBIOLOGY

Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince

(2011) Jitendra Sharma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

(2011) Yuhai Lin et al.   JOURNAL OF FOOD SCIENCE

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

(2011) Barana C. Jayawardana et al.   MEAT SCIENCE

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

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite

(2010) Thales Leandro Coutinho de Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

(2010) Patricia Garcia-Salas et al.   MOLECULES

Contribution of different vegetable types to exogenous nitrate and nitrite exposure

(2009) Manuela Correia et al.   FOOD CHEMISTRY

Nutritional epidemiology in the context of nitric oxide biology: A risk–benefit evaluation for dietary nitrite and nitrate

(2009) Andrew Milkowski et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians

(2008) James Hsu et al.   FOOD CHEMISTRY

Polyphenol composition and antioxidant capacity of Epilobium species

(2008) Barbara Hevesi Tóth et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

(2007) Karl-Otto Honikel   MEAT SCIENCE