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Nitric Oxide : Biology and Chemistry|April 11, 2012
Human safety controversies surrounding nitrate and nitrite in the dietJeffrey J Sindelar, Andrew L MilkowskiMeat Science|March 21, 2016
Dietary nitrate and nitrite: Benefits, risks, and evolving perceptionsWendy Bedale, Jeffrey J Sindelar, Andrew L MilkowskiJournal of Food Protection|June 5, 2026
Effects of Weak Organic Acid Salts on Growth Kinetics of Spoilage-Associated Lactic Acid Bacteria in Cured Ready-to-Eat Turkey BreastMehmet Dogan, Andrew L Milkowski, Jeffrey J SindelarJournal of Food Protection|August 3, 2013
Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry productsLindsey M McDonnell, Kathleen A Glass, Jeffrey J SindelarMeat Science|June 1, 2010
Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerkyJeffrey J Sindelar, Matthew J Terns, Elizabeth Meyn, et al.Meat Science|January 17, 2012
Reducing sodium levels in frankfurters using naturally brewed soy sauceMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|February 15, 2012
Reducing sodium levels in frankfurters using a natural flavor enhancerMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|February 26, 2011
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausagesMatthew J Terns, Andrew L Milkowski, James R Claus, et al.Journal of Food Protection|June 4, 2015
Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water ActivityBlair L Tilkens, Amanda M King, Kathleen A Glass, et al.Journal of Food Protection|May 8, 2015
Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey BreastAmanda M King, Kathleen A Glass, Andrew L Milkowski, et al.Pageof 2