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The role of red and processed meat in colorectal cancer development: a perspective

Meat science, 2014-08, Vol.97 (4), p.583-596

2014

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Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Meat science, 2016-10, Vol.120, p.85-92

2016

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Human safety controversies surrounding nitrate and nitrite in the diet

Nitric oxide, 2012-05, Vol.26 (4), p.259-266

2012

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Ingested nitrate and nitrite and stomach cancer risk: An updated review

Food and chemical toxicology, 2012-10, Vol.50 (10), p.3646-3665

2012

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Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Journal of food protection, 2015-05, Vol.78 (5), p.946-953

2015

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Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Meat science, 2011-06, Vol.88 (2), p.311-318

2011

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Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast

Journal of food protection, 2015-08, Vol.78 (8), p.1527-1527

2015

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Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage

Journal of food protection, 2016-02, Vol.79 (2), p.184-193

2016

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Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham

Journal of food protection, 2017-10, Vol.80 (10), p.1697-1704

2017

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Inhibition of Clostridium perfringens Growth by Potassium Lactate during an Extended Cooling of Cooked Uncured Ground Turkey Breasts

Journal of food protection, 2013-11, Vol.76 (11), p.1972-1976

2013

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Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial

Journal of food science, 2016-03, Vol.81 (3), p.M672-M683

2016

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Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages

Meat science, 2011-07, Vol.88 (3), p.454-461

2011

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Validation of Pepperoni Process for Control of Shiga Toxin―Producing Escherichia coli

Journal of food protection, 2012-05, Vol.75 (5), p.838-846

2012

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The Effect of Commonly Used Organic Acids on the Microbiota of Cured Deli-Style Turkey Breast

Meat and muscle biology, 2023-06, Vol.7 (1)

2023

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Mechanistic Development of Cancers Associated with Processed Meat Products: A Review

Meat and muscle biology, 2023-11, Vol.7 (1)

2023

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Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

Meat and muscle biology, 2021-09, Vol.5 (1)

2021

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Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Outgrowth during Cooling of Deli-Style Turkey Breast

Journal of food protection, 2015-08, Vol.78 (8), p.1527-1535

2015

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Processed Meat Thermal Processing Food Safety⁠—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli

Meat and muscle biology, 2018-06, Vol.2 (1), p.168-179

2018

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Sources of Exposure to Nitrogen Oxides

Nitrite and Nitrate in Human Health and Disease, p.69-82

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Factors affecting the redox state of bovine epididymal spermatozoa

Archives of biochemistry and biophysics, 1977-01, Vol.181 (1), p.270-277

1977

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Activation of bovine epididymal sperm respiration by caffeine: Its transient nature and relationship to the utilization of acetyl carnitine

Archives of biochemistry and biophysics, 1976-01, Vol.176 (1), p.250-256

1976

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Activation of bovine epididymal sperm respiration by caffeine

Archives of biochemistry and biophysics, 1976-09, Vol.176 (1), p.250-256

1976

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Sodium nitrite: a dietary human safety concern?

National Provisioner, 2012-05, Vol.226 (5), p.14

2012

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Use of green chemical technologies in an integrated biorefinery

Energy & environmental science, 2011-01, Vol.4 (2), p.471-479

2011

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Using Chemoattractants to Lure Bacteria to Contact-Killing Surfaces

Angewandte Chemie (International ed.), 2016-05, Vol.55 (19), p.5698-5702

International ed. in English, 2016

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Colony Count, Microbial
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Humans
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Meat Products - Microbiology
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Food Handling - Methods
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The role of red and processed meat in colorectal cancer development: a perspective

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Human safety controversies surrounding nitrate and nitrite in the diet

Ingested nitrate and nitrite and stomach cancer risk: An updated review

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast

Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage

Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham

Inhibition of Clostridium perfringens Growth by Potassium Lactate during an Extended Cooling of Cooked Uncured Ground Turkey Breasts

Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial

Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages

Validation of Pepperoni Process for Control of Shiga Toxin―Producing Escherichia coli

The Effect of Commonly Used Organic Acids on the Microbiota of Cured Deli-Style Turkey Breast

Mechanistic Development of Cancers Associated with Processed Meat Products: A Review

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Outgrowth during Cooling of Deli-Style Turkey Breast

Processed Meat Thermal Processing Food Safety⁠—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli

Sources of Exposure to Nitrogen Oxides

Factors affecting the redox state of bovine epididymal spermatozoa

Activation of bovine epididymal sperm respiration by caffeine: Its transient nature and relationship to the utilization of acetyl carnitine

Activation of bovine epididymal sperm respiration by caffeine

Sodium nitrite: a dietary human safety concern?

Use of green chemical technologies in an integrated biorefinery

Using Chemoattractants to Lure Bacteria to Contact-Killing Surfaces

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