OpenURL Connection Search - EBSCO

Connecting you to content on EBSCOhost

Select item for more details and to access through your institution.

Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties.
Published in:
Journal of AOAC International, 2019, v. 102, n. 5, p. 1401, doi. 10.5740/jaoacint.19-0134
By:
- BARBIERI, GIAMPIERO;
- BERGAMASCHI, MONICA;
- SACCANI, GIOVANNA;
- CARUSO, GIORGIA;
- SANTANGELO, ANNA;
- TULUMELLO, RITA;
- VIBHUTE, BHALCHANDRA;
- BARBIERI, GERMANA
Publication type:
Article
Changes in proteolysis and volatile fraction of nitrite‐free Italian‐type salami modified in formulation and processing.
Published in:
International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5587, doi. 10.1111/ijfs.17281
By:
- Loffi, Cecilia;
- Cirlini, Martina;
- Cavalca, Natascia;
- Saccani, Giovanna;
- Virgili, Roberta;
- Galaverna, Gianni;
- Tedeschi, Tullia
Publication type:
Article
Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project.
Published in:
Molecular Nutrition & Food Research, 2021, v. 65, n. 20, p. 1, doi. 10.1002/mnfr.202001214
By:
- van Breda, Simone G.;
- Mathijs, Karen;
- Pieters, Harm‐Jan;
- Sági‐Kiss, Virág;
- Kuhnle, Gunter G.;
- Georgiadis, Panagiotis;
- Saccani, Giovanna;
- Parolari, Giovanni;
- Virgili, Roberta;
- Sinha, Rashmi;
- Hemke, Gert;
- Hung, Yung;
- Verbeke, Wim;
- Masclee, Ad A.;
- Vleugels‐Simon, Carla B.;
- van Bodegraven, Adriaan A.;
- de Kok, Theo M.
Publication type:
Article