Results 221 to 230 of about 28,308 (276)

How different aspects of plasma treated liquids (PTLs) influence their antimicrobial properties. [PDF]

Sci Rep
Trebulová K, Klementová K, Bednaříková S, Dofková D, Krčma F, Paličková I, Barančeková M, Čížek A, Kozáková Z.   +8 more
europepmc   +1 more source

A case of emphysematous cystitis with significant quantity and atypical gas distribution on CT. [PDF]

Urol Case Rep
Yallapragada S, Gianakopoulos A, Murthy P.   +2 more
europepmc   +1 more source

Intake of food additive preservatives and incidence of cancer: results from the NutriNet-Santé prospective cohort.

BMJ
Hasenböhler A, Javaux G, Payen de la Garanderie M, de Edelenyi FS, Yvroud-Hoyos P, Agaësse C, De Sa A, Huybrechts I, Pierre F, Audebert M, Coumoul X, Julia C, Kesse-Guyot E, Allès B, Deschamps V, Hercberg S, Chassaing B, Srour B, Deschasaux-Tanguy M, Touvier M.   +19 more
europepmc   +1 more source

Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham. [PDF]

Antioxidants (Basel)
Mercatante D, Balzan S, Esposto S, Barbieri S, Fontana F, Fasolato L, Rosa V, Servili M, Taticchi A, Novelli E, Rodriguez-Estrada MT.   +10 more
europepmc   +1 more source

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review [PDF]

Foods, 2022
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor ...
Mizanur Rahman, Nurul Huda, Kobun Rovina
exaly   +2 more sources

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review [PDF]

Critical Reviews in Food Science and Nutrition, 2016
Several food additives are added in food for their preservation to maintain the freshness of food (antioxidants) or to slow down or stop the growth of microorganisms (preservative agents).
Satinder Kaur Brar, Fatma Gassara
exaly   +2 more sources

Dietary Nitrates, Nitrites, and Nitrosamines Intake and the Risk of Gastric Cancer: A Meta-Analysis

Nutrients, 2015
The potential associations between dietary consumption of nitrates, nitrites, and nitrosamines and gastric cancer risk have been investigated by several studies, but yielded inconclusive results.
Wenxian Guan
exaly   +2 more sources