Dietary Chlorine

Known as: CHLORINE 
Forms of the element chlorine found in foods.
National Institutes of Health

Papers overview

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Highly Cited
2008
Highly Cited
2008
q. In units with high rates of endemic Clostridium difficile infection or in an outbreak setting, use dilute solutions of 5.25%–6… (More)
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Review
2005
Review
2005
In contrast to the notorious pathogens Mycobacterium tuberculosis and M. leprae, the majority of the mycobacterial species… (More)
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Highly Cited
2005
Highly Cited
2005
The aim of this study was to assess interactions of EDTA and citric acid (CA) with sodium hypochlorite (NaOCl), the indispensable… (More)
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Highly Cited
2003
Highly Cited
2003
We investigate whether productivity differences explain why some manufacturers sell only to the domestic market while others… (More)
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Highly Cited
2003
Highly Cited
2003
Ct values, the concentration of free chlorine multiplied by time of contact with virus, were determined for free-chlorine… (More)
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Highly Cited
1996
Highly Cited
1996
The PTEAM Study was the first large-scale probability-based study of personal exposure to particles. Sponsored by the U.S… (More)
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Highly Cited
1995
Highly Cited
1995
A study was undertaken to determine the survival patterns of Salmonella montevideo G4639 on and in tomatoes during storage and… (More)
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Highly Cited
1993
Highly Cited
1993
Previous results from our laboratory indicated specific and competitive interactions of hydroxylated metabolites of 3,3', 4,4… (More)
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Highly Cited
1984
Highly Cited
1984
Twenty preparturient dairy cows were in a 2-yr switchover design to test effects of dietary ions on incidence of milk fever. In… (More)
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Highly Cited
1981
Highly Cited
1981
Approximately 60-70% of the total fiber calcium was localized in the terminal cisternae (TC) in resting frog muscle as determined… (More)
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