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A review on recent advances in plasma-activated water for food safety: current applications and future trends

Critical reviews in food science and nutrition, 2022, Vol.62 (8), p.2250-2268

2022

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The use and control of nitrate and nitrite for the processing of meat products

Meat science, 2008, Vol.78 (1), p.68-76

Honikel, Karl-Otto

2008

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Improving functional value of meat products

Meat science, 2010-09, Vol.86 (1), p.15-31

2010

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Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Meat science, 2007-09, Vol.77 (1), p.136-147

2007

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Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

Food chemistry, 2009-10, Vol.116 (4), p.955-962

2009

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Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

Journal of food engineering, 2009-03, Vol.91 (2), p.353-362

2009

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The preservation of Listeria-critical foods by a combination of endolysin and high hydrostatic pressure

International journal of food microbiology, 2018-02, Vol.266, p.355-362

2018

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Development of a Modeling Tool To Assess and Reduce Regulatory and Recall Risks for Cold-Smoked Salmon Due to Listeria monocytogenes Contamination

Journal of food protection, 2022-09, Vol.85 (9), p.1335-1354

2022

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Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Meat science, 2008-10, Vol.80 (2), p.410-417

2008

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Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products

Molecules (Basel, Switzerland), 2023-06, Vol.28 (13), p.5143

2023

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Lipolysis and lipid oxidation in bacon during curing and drying–ripening

Food chemistry, 2010-11, Vol.123 (2), p.465-471

2010

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The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

Meat science, 2006-08, Vol.73 (4), p.660-673

2006

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Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Food chemistry, 2009-08, Vol.115 (4), p.1464-1472

2009

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Metabolome of flue-cured tobacco is significantly affected by the presence of leaf stem

BMC plant biology, 2023-02, Vol.23 (1), p.89-89, Article 89

2023

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Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

Journal of food protection, 2017-02, Vol.80 (2), p.271-278

2017

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Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain

Foods, 2024-10, Vol.13 (19), p.3165

2024

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Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Journal of food protection, 2012-06, Vol.75 (6), p.1071-1076

2012

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Foods, 2021-09, Vol.10 (9), p.2094

2021

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Diffusion of sodium chloride in pork tissue

Journal of food engineering, 2006-12, Vol.77 (4), p.910-918

2006

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Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Journal of food science, 2007-08, Vol.72 (6), p.S388-S395

2007

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The role of muscle enzymes in dry-cured meat products with different drying conditions

Trends in food science & technology, 2006-01, Vol.17 (4), p.164-168

Toldra, F

2006

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Development of a Gulfweed‐Based Edible Coating Using High‐Pressure Homogenization and Its Application to Smoked Salmon

Journal of food science, 2018-12, Vol.83 (12), p.3027-3034

2018

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Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

Foods, 2023-09, Vol.12 (17), p.3295

2023

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Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Food chemistry, 2009-12, Vol.117 (4), p.627-633

2009

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Biochemical changes during processing of traditional Jinhua ham

Meat science, 2007-09, Vol.77 (1), p.114-120

2007

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A review on recent advances in plasma-activated water for food safety: current applications and future trends

The use and control of nitrate and nitrite for the processing of meat products

Improving functional value of meat products

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

The preservation of Listeria-critical foods by a combination of endolysin and high hydrostatic pressure

Development of a Modeling Tool To Assess and Reduce Regulatory and Recall Risks for Cold-Smoked Salmon Due to Listeria monocytogenes Contamination

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Metabolome of flue-cured tobacco is significantly affected by the presence of leaf stem

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Diffusion of sodium chloride in pork tissue

Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

The role of muscle enzymes in dry-cured meat products with different drying conditions

Development of a Gulfweed‐Based Edible Coating Using High‐Pressure Homogenization and Its Application to Smoked Salmon

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Biochemical changes during processing of traditional Jinhua ham

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