• Publications
  • Influence
Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.
A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25Expand
  • 129
  • 8
  • Open Access
Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
Indirect curing is a process that utilizes ingredients high in naturally occurring nitrate and a nitrate reducing bacterial starter culture (SC) to provide quality and sensory attributes similar toExpand
  • 48
  • 6
Ingested nitrate and nitrite and stomach cancer risk: an updated review.
Nitrite and nitrate are naturally occurring molecules in vegetables and also added to cured and processed meats to delay spoilage and pathogenic bacteria growth. Research over the past 15 years hasExpand
  • 180
  • 5
  • Open Access
Human safety controversies surrounding nitrate and nitrite in the diet.
Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food preservation systems. In the 1950s and 1960s the potential for formation of nitrosamines in food wasExpand
  • 178
  • 5
  • Open Access
The role of red and processed meat in colorectal cancer development: a perspective.
This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritionalExpand
  • 112
  • 4
  • Open Access
Nutritional epidemiology in the context of nitric oxide biology: a risk-benefit evaluation for dietary nitrite and nitrate.
The discovery of the nitric oxide (NO) pathway in the 1980s represented a critical advance in understanding cardiovascular disease, and today a number of human diseases are characterized by NOExpand
  • 106
  • 4
  • Open Access
Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions.
Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food. Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s due to healthExpand
  • 74
  • 1
Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.
A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodiumExpand
  • 61
  • 1
Various forms of plasma cysteine and its metabolites in patients undergoing hemodialysis.
The thiol tripeptide glutathione (GSH) is particularly important as an antioxidative protector in the cells. GSH is also a form of storage and transport of cysteine. Under physiological conditions,Expand
  • 27
  • 1