| Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a modelsystem simulating meat curing. | J Agric Food Chem | 2012 Feb 22 | 22280411 |
| Survival of Listeria innocua in dry fermented sausages and changes in the typicalmicrobiota and volatile profile as affected by the concentration of nitrate andnitrite. | Int J Food Microbiol | 2012 Feb 15 | 22200323 |
| Nitrite and nitrate can be accurately measured in samples of vegetal and animal origin using an HPLC-UV/VIS technique. | J Chromatogr B Analyt Technol Biomed Life Sci | 2012 Dec 12 | 23217319 |
| Zinc inhibits apoptosis and maintains NEP downregulation, induced by ropivacaine, in HaCaT cells. | Biol Trace Elem Res | 2012 Dec | 22983773 |
| Survey of naturally and conventionally cured commercial frankfurters, ham, andbacon for physio-chemical characteristics that affect bacterial growth. | Meat Sci | 2012 Dec | 22857852 |
| Cytoprotective effect of hydroxytyrosyl alkyl ether derivatives after oraladministration to rats in a model of glucose-oxygen deprivation in brain slices. | J Agric Food Chem | 2012 Aug 8 | 22809331 |
| Boundary lubrication by sodium salts: a Hofmeister series effect. | J Colloid Interface Sci | 2012 Aug 1 | 22621913 |
| Survey of residual nitrite and nitrate in conventional andorganic/natural/uncured/indirectly cured meats available at retail in the United States. | J Agric Food Chem | 2012 Apr 18 | 22414374 |
| [Phosphorus removal characteristics by aerobic granules in normal molasseswastewater after anaerobic treatment]. | Huan Jing Ke Xue | 2012 Apr | 22724155 |
| Metabolism of nitrate in fermented meats: the characteristic feature of aspecific group of fermented foods. | Food Microbiol | 2012 Apr | 22202868 |