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| To Download | |
| >> Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite |
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>> Stakeholder and consumer reactions towards innovative processed meat products:Insights from a qualitative study about nitrite reduction and phytochemical addition |
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>> The role of red and processed meat in colorectal cancer development: a perspective |
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>> Consumer perceptions of beef healthiness: results from a qualitative study in four European countries |
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>> Genomics-Based Identification of Molecular Mechanisms behind the Cancer Preventive Action of Phytochemicals: Potential and Challenges |
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>> Mechanisms of colorectal and lung cancer prevention by vegetables: a genomic approach |
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>> A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association |
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>> Whole-genome gene expression modifications associated with nitrosamine exposure and micronucleus frequency in human blood cells |
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