The nitrate content of fresh and cooked vegetables and their health-related risks

Author:

Salehzadeh Hamzeh,Maleki AfshinORCID,Rezaee Reza,Shahmoradi BehzadORCID,Ponnet Koen

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference49 articles.

1. Study on the nitrite and nitrate levels changes by drying and frying processing in vegetables;E Sadeghi;Iranian Journal of Health and Environment,2015

2. Nitrite and nitrosyl compounds in food preservation;R Cammack;Biochimica et Biophysica Acta (BBA)-Bioenergetics,1999

3. Determination of nitrates, nitrites and oxalates in food products by capillary electrophoresis with pH-dependent electroosmotic flow reversal;C Merusi;Food Chemistry,2010

4. Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians;J Hsu;Food Chemistry,2009

5. A high performance liquid chromatography method for determining nitrate and nitrite levels in vegetables;S-S Chou;Journal of Food and Drug Analysis,2003

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