[1] Van Duyan, M., Pivonka, E., (2000). Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: selected literature. Journal of the American Dietetic Association, 100(12), 1511e1521.
[2] Van Duyan, M., Pivonka, E., (2000). Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: selected literature. Journal of the American Dietetic Association, 100(12), 1511e1521.
[3] Elia, A., Santamaria, P., Serio, F., (1998). Nitrogen nutrition, yield and quality of spinach. Journal of Science of Food and Agriculture, 76, 341–346.
[4] Lips, S., Leidi, E., Siberbush, M., Soares, M., Lewis, O., (1990). Physiological aspects of ammonium and nitrate fertilization. Journal of Plant Nutrition, 13, 1271–1289.
[5] Habben, J., (1973). Quality constituents of carrots Daucus carota L., as influenced by nitrogen and potassium fertilization. Acta Horticulturae, 29, 295–304.
[6] Cassens, R., (1997). Residual nitrite in cured meats. Food Technology, 51(2), 53–55.
[7] Chan, TYK., (2011). Vegetable-borne nitrate and nitrite and the risk of methaemoglobinaemia. Toxicology Letters, 200, 107–108.
[8] Cassens, R., (1995). Use of sodium nitrite in cured meats today. Food Technology, 50(7), 115. 72–80.
[9] Mitacek, EJ., Brunnemann, KD., Suttajit, M., Caplan, LS., Gagna, CE., Bhothisuwan, K., (2008). Geographic distribution of liver and stomach cancers in Thailand in relation to estimated dietary intake of nitrate, nitrite, and nitrosodimethylamine. Nutrition and Cancer, 60 (2), 196–203.
[10] Dennis, MJ., Wilson, LA. (2003). Nitrates and nitrites. Encyclopedia of food sciences and nutrition (2nd ed., pp. 4136–4141).
[11] Speijers, G., Van Den Brandt, PA. (2003). Nitrite and potential endogenous formation of N-nitroso compounds. Food additives ser (50). Geneva: World Health Organization. Available from: <http://www.inchem. org/documents/jecfa/jecmono/v50je05.htm> Accessed 20.12.14.
[12] Wierzbicka, Elw (2020) Novel methods of nitrate and nitrite determination. Journal of Elementology. (1), 97-106.
[13] Jimidar. M., Hartmann, C., Cousement, N., Massart, D. L., (1995) Determination of nitrate and nitrite in vegetables by capillary electrophoresis with indirect detection. Journal of Chromatography A, 706, 479-492.
[14] Aires, A., Carvalho, R., Rosal, E., Saavedra, MJ., (2013). Effects of agriculture production systems on nitrate and nitrite accumulation on baby-leaf salads. Food Science & Nutrition, 1, 3 –7.
[15] Chang, A.C., Yang, TY., Riskowski, GL., (2013). Ascorbic acid, nitrate, and nitrite concentration relationship to the 24 hour light/dark cycle for spinach grown in different conditions. Food Chemistry, 138, 382–388.
[16] Colonna, E., Rouphael, Y., Barbieri, G., Pascale, SD., (2016). Nutritional quality of ten leafy vegetables harvested at two light intensities. Food Chemistry, 199, 702–710.
[17] Avinesh, A., Prasad, CS., (2009). Flow injection analysis of nitrate-N determination in root vegetables: Study of the effects of cooking. Food Chemistry, 116, 561–566.
[18] Huarte-Mendicoa, JC., Astiasarin, I., Bel1o, J., (1996). Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking. Food Chemislry, 58, 39-42.
[19] Singh, S., Swain, S., Singh, DR., Salim, KM., Nayak, D., Dam Roy, S., (2015) Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution. Food Chemistry. 176, 244–253.
[20] Foodstuffs. Determination of nitrate and/or nitrite content. HPLC/IC method for the determination of nitrate content of vegetables and vegetable products. BS EN 12014-2:1997.
[21] Doesburg, J. J., (1965) Pectic substances in fresh and preserved fruits and vegetables. I.B.V.T., Wageningen.