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Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.
van Breda SG, Mathijs K, Pieters HJ, Sági-Kiss V, Kuhnle GG, Georgiadis P, Saccani G, Parolari G, Virgili R, Sinha R, Hemke G, Hung Y, Verbeke W, Masclee AA, Vleugels-Simon CB, van Bodegraven AA, de Kok TM; PHYTOME consortium. van Breda SG, et al. Among authors: parolari g. Mol Nutr Food Res. 2021 Oct;65(20):e2001214. doi: 10.1002/mnfr.202001214. Epub 2021 Aug 27. Mol Nutr Food Res. 2021. PMID: 34382747 Free PMC article.
Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham.
Merialdi G, Ramini M, Parolari G, Barbuti S, Frustoli MA, Taddei R, Pongolini S, Ardigò P, Cozzolino P. Merialdi G, et al. Among authors: parolari g. Ital J Food Saf. 2016 Apr 19;5(2):5564. doi: 10.4081/ijfs.2016.5564. eCollection 2016 Apr 19. Ital J Food Saf. 2016. PMID: 27800441 Free PMC article.
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