TitleJournalDatePubmed ID
Partial replacement of nitrite by annatto as a colour additive in sausage.Meat Sci2009 Jan22063996
Genome analysis of the meat starter culture bacterium Staphylococcus carnosusTM300.Appl Environ Microbiol2009 Feb19060169
Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX andZn-chelatase activity.J Food Sci2009 Aug19723176
Paeonia japonica, Houttuynia cordata, and Aster scaber water extracts induce nitric oxide and cytokine production by lipopolysaccharide-activated macrophages.J Med Food2009 Apr19459739
Occurrence of microscopic fungi and mycotoxins in conserved high moisture corn from Slovakia.Ann Agric Environ Med200920047255
Determination of preservatives in meat products by flow injection analysis (FIA).Food Addit Contam Part A Chem Anal Control Expo Risk Assess2008Oct18608501
Nitrite and nitrate content in meat products and estimated intake in Denmark from1998 to 2006.Food Addit Contam Part A Chem Anal Control Expo Risk Assess2008Oct18608491
Assessment of dietary exposure of nitrate and nitrite in France.Food Addit Contam Part A Chem Anal Control Expo Risk Assess2008Aug18608497
Anti-inflammatory effects of schisandrin isolated from the fruit of Schisandra chinensis Baill.Eur J Pharmacol2008 Sep 418625216
Syzygium jambolanum treatment improves survival in lethal sepsis induced in mice.BMC Complement Altern Med2008 Oct 1318851742
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