Published in Meat Sci on June 27, 2007
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Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham. Asian-Australas J Anim Sci (2014) 0.82
Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages. Asian-Australas J Anim Sci (2013) 0.81
Effects of tea polyphenol on quality and shelf life of pork sausages. J Food Sci Technol (2013) 0.81
Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model. J Food Sci Technol (2016) 0.80
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin. Asian-Australas J Anim Sci (2015) 0.80
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin. Korean J Food Sci Anim Resour (2017) 0.78
Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress. Front Microbiol (2014) 0.78
New composite nitrite-free and low-nitrite meat-curing systems using natural colorants. Food Sci Nutr (2013) 0.78
Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage. Asian-Australas J Anim Sci (2013) 0.78
Nitric oxide in plants: the roles of ascorbate and hemoglobin. PLoS One (2013) 0.77
Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat. PLoS One (2014) 0.77
Development and calibration of a dietary nitrate and nitrite database in the NIH-AARP Diet and Health Study. Public Health Nutr (2015) 0.76
Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess (2016) 0.76
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions. Korean J Food Sci Anim Resour (2017) 0.75
Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage. Korean J Food Sci Anim Resour (2016) 0.75
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System. PLoS One (2015) 0.75
A novel method to stabilize meat colour: ligand coordinating with hemin. J Food Sci Technol (2012) 0.75
Fat substitutes in processing of sausages using piramutaba waste. J Food Sci Technol (2012) 0.75
Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite. Foods (2016) 0.75
Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation. Front Microbiol (2017) 0.75
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon. J Food Sci Technol (2016) 0.75
Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages. Asian-Australas J Anim Sci (2015) 0.75
Polymeric optical sensors for selective and sensitive nitrite detection using cobalt(III) corrole and rhodium(III) porphyrin as ionophores. Anal Chim Acta (2014) 0.75
Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages. Asian-Australas J Anim Sci (2016) 0.75
Effect of amaranthus pigments on quality characteristics of pork sausages. Asian-Australas J Anim Sci (2012) 0.75
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour (2017) 0.75
Strand-specific transcriptomes of Enterohemorrhagic Escherichia coli in response to interactions with ground beef microbiota: interactions between microorganisms in raw meat. BMC Genomics (2017) 0.75
Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. J Am Heart Assoc (2017) 0.75