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In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract.
Food Chem X. 2022 Oct 13;16:100474. doi: 10.1016/j.fochx.2022.100474. eCollection 2022 Dec 30.
Food Chem X. 2022.
PMID: 36263244
Free PMC article.
New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.
Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, Santé-Lhoutellier V, Théron L.
Bonifacie A, et al. Among authors: picgirard l.
Foods. 2021 Apr 14;10(4):852. doi: 10.3390/foods10040852.
Foods. 2021.
PMID: 33919785
Free PMC article.
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Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages.
Christieans S, Picgirard L, Parafita E, Lebert A, Gregori T.
Christieans S, et al. Among authors: picgirard l.
Meat Sci. 2018 Mar;137:160-167. doi: 10.1016/j.meatsci.2017.11.028. Epub 2017 Nov 22.
Meat Sci. 2018.
PMID: 29197764
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