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30 积分 2024-10-18 加入
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model
2个月前
已完结
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products
2个月前
已完结
Functionality of liquid smoke as an all-natural antimicrobial in food preservation
6个月前
已完结
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon
6个月前
已完结
Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage
6个月前
已完结
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
6个月前
已完结
Volatile N‐nitrosamines and their precursors in chinese salted fish—a possible etological factor for NPC in China
6个月前
已完结
VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies
6个月前
已完结
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
7个月前
已完结
Determination of Eight Volatile Nitrosamines in Meat Products by Ultrasonic Solvent Extraction and Gas Chromatography-Mass Spectrometry Method
8个月前
已完结
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