Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

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Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

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Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces Hansenii inoculation

(2020) Laura Perea-Sanz et al.   MEAT SCIENCE

Feasibility of cold plasma for the control of biofilms in food industry

(2020) Yulin Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nitrite sources for cured meat products

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Beetroot and radish powders as natural nitrite source for fermented dry sausages

(2020) Maristela Midori Ozaki et al.   MEAT SCIENCE

Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

(2020) Marianna Giannoglou et al.   Food Engineering Reviews

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

(2020) Karolina Ferysiuk et al.   Antioxidants

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

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Review on discharge Plasma for water treatment: mechanism, reactor geometries, active species and combined processes

(2020) Hichem Zeghioud et al.   Journal of Water Process Engineering

Strategies to Improve Meat Products’ Quality

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Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

(2019) Ji Luo et al.   Scientific Reports

Curing of ground ham by remote infusion of atmospheric non-thermal plasma

(2019) Kyung Jo et al.   FOOD CHEMISTRY

The use of atmospheric pressure plasma as a curing process for canned ground ham

(2018) Juri Lee et al.   FOOD CHEMISTRY

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

(2018) Wenmeng He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

(2018) Mingming Huang et al.   MEAT SCIENCE

Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma

(2017) Samooel Jung et al.   FOOD CHEMISTRY

Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma

(2017) Hae In Yong et al.   Innovative Food Science & Emerging Technologies

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

(2017) Samooel Jung et al.   Innovative Food Science & Emerging Technologies

UHPLC-Q-Orbitrap-HRMS-based global metabolomics reveal metabolome modifications in plasma of young women after cranberry juice consumption

(2017) Haiyan Liu et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

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

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Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

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

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

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

Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

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Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

(2015) Yulong Bao et al.   MEAT SCIENCE

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

(2015) Samooel Jung et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

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Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

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The Role of Acidification for Antimicrobial Activity of Atmospheric Pressure Plasma in Liquids

(2010) K. Oehmigen et al.   Plasma Processes and Polymers