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Publications by Benedetta Staccini
Contribution of Vegetables and Cured Meat to Dietary Nitrate and Nitrite Intake in Italian Population: Safe Level for Cured Meat and Controversial Role of Vegetables
Italian Journal of Food Safety
Food Science
Related publications
Fate of Nitrite Added to Cured Meat. II. Comparison of the Fate of Nitrite Added to Whole Meat, Meat Fractions and Model Systems.
Agricultural and Biological Chemistry
The Effect of Lactate on Nitrite in a Cured Meat System
Estimation and Validation of Dietary Nitrate and Nitrite Intake in Iranian Population
Iranian Journal of Public Health
Environmental
Public Health
Occupational Health
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables
Journal of the Brazilian Chemical Society
Chemistry
Researches on the Colour of Cured Meat
Nihon Chikusan Gakkaiho
Researches on the Color of Cured Meat
Nihon Chikusan Gakkaiho
Intake of Meat, Fish, Fruits, and Vegetables and Long-Term Risk of Dementia and Alzheimer’s Disease
Journal of Alzheimer's Disease
Gerontology
Clinical Psychology
Mental Health
Psychiatry
Geriatrics
Medicine
Neuroscience
Kinetics of Thermal Denaturation of Protein in Cured Pork Meat
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Evaluation of the Nitrate and Nitrite Content of Vegetables Commonly Grown in Slovenia
Italian Journal of Agronomy
Agronomy
Crop Science
