Mati Roasto

Nitrates and nitrites in vegetables and vegetable-based products and their intakes by the Estonian population

Terje Tamme, Mari Reinik, Mati Roasto et al. · Food Additives & Contaminants · 2006 · 164 citations · Full text

Nutrition, Dietary Exposure, Vegetable-based Products +16

Listeria monocytogenes prevalence and serotype diversity in various foods

Toomas Kramarenko, Mati Roasto, Kadrin Meremäe et al. · Food Control · 2012 · 152 citations

Serotype Diversity, Foodborne Pathogens, Foodborne Illness +5

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia

Mari Reinik, Terje Tamme, Mati Roasto et al. · Food Additives & Contaminants · 2007 · 149 citations · Full text

The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Piret Raudsepp, Dea Anton, Mati Roasto et al. · Food Control · 2012 · 78 citations

Food Chemistry, Blue Honeysuckle, Botany +5

Enrofloxacin and ciprofloxacin uptake by plants from soil

Merike Lillenberg, S. V. Litvin, Lembit Nei et al. · Agronomy Research · 2010 · 68 citations · Full text

Soil Concentration, Antibiotic Resistance, Drug Resistance +21