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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
1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
1个月前
已完结
Functionality of liquid smoke as an all-natural antimicrobial in food preservation
5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
5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
5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
5个月前
已完结
Volatile N‐nitrosamines and their precursors in chinese salted fish—a possible etological factor for NPC in China
5个月前
已完结
VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies
5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
6个月前
已完结
Determination of Eight Volatile Nitrosamines in Meat Products by Ultrasonic Solvent Extraction and Gas Chromatography-Mass Spectrometry Method
7个月前
已完结
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