Technological and sensory characteristics of reduced/low-fat, low-saltfrankfurters as affected by the addition of konjac and seaweed. | Meat Sci | 2010 Mar | 20374797 |
Garlic oil as a modulating agent for oxidative stress and neurotoxicity induced by sodium nitrite in male albino rats. | Food Chem Toxicol | 2010 Jul | 20457208 |
Protective effect of sesamol on the pulmonary inflammatory response and lung injury in endotoxemic rats. | Food Chem Toxicol | 2010 Jul | 20398721 |
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. | Meat Sci | 2010 Jul | 20416839 |
Role of oxidative stress and nitric oxide in the protective effects ofalpha-lipoic acid and aminoguanidine against isoniazid-rifampicin-inducedhepatotoxicity in rats. | Food Chem Toxicol | 2010 Jul | 20417245 |
Development of a dual-analyte fluorescent sensor for the determination of bioactive nitrite and selenite in water samples. | J Pharm Biomed Anal | 2010 Jan 20 | 19297113 |
Evaluation of the influence of proline, hydroxyproline or pyrrolidine in thepresence of sodium nitrite on N-nitrosamine formation when heating cured meat. | Anal Chim Acta | 2010 Jan 11 | 20005323 |
Antioxidant activity of tryptophan in rats under experimental endotoxic shock. | Biomed Pharmacother | 2010 Jan | 19896323 |
Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX. | Meat Sci | 2010 Jan | 20374763 |
Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite. | J Sci Food Agric | 2010 Dec | 20740550 |