BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

211 related articles for article (PubMed ID: 10552384)

  • 1. Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.
    Gimeno O; Astiasarán I; Bello J
    J Agric Food Chem; 1999 Mar; 47(3):873-7. PubMed ID: 10552384
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.
    Chen J; Hu Y; Wen R; Liu Q; Chen Q; Kong B
    Meat Sci; 2019 Oct; 156():205-213. PubMed ID: 31202095
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
    Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
    Horita CN; Morgano MA; Celeghini RM; Pollonio MA
    Meat Sci; 2011 Dec; 89(4):426-33. PubMed ID: 21645975
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H; Guàrdia MD; Serra X; Gou P; Arnau J
    Meat Sci; 2016 Feb; 112():9-15. PubMed ID: 26497101
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
    Corral S; Salvador A; Flores M
    Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Is there a potential consumer market for low-sodium fermented sausages?
    Dos Santos BA; Campagnol PC; da Cruz AG; Morgano MA; Wagner R; Pollonio MA
    J Food Sci; 2015 May; 80(5):S1093-9. PubMed ID: 25808547
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.
    dos Santos BA; Campagnol PC; Morgano MA; Pollonio MA
    Meat Sci; 2014 Jan; 96(1):509-13. PubMed ID: 24008059
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.
    Ferrini G; Arnau J; Guàrdia MD; Comaposada J
    Meat Sci; 2014 Feb; 96(2 Pt A):688-94. PubMed ID: 24200559
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M; Lorenzo JM
    Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.
    Fonseca B; Kuri V; Zumalacárregui JM; Fernández-Diez A; Salvá BK; Caro I; Osorio MT; Mateo J
    J Food Sci; 2011; 76(5):S300-5. PubMed ID: 22417444
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage.
    Feng CH; Li C; García-Martín JF; Malakar PK; Yan Y; Liu YW; Wang W; Liu YT; Yang Y
    J Food Sci; 2017 Mar; 82(3):594-604. PubMed ID: 28182839
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the use of entire male fat in the production of reduced salt fermented sausages.
    Corral S; Salvador A; Flores M
    Meat Sci; 2016 Jun; 116():140-50. PubMed ID: 26882213
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
    Sriwattana S; Chokumnoyporn N; Prinyawiwatkul W
    J Food Sci; 2021 Sep; 86(9):3939-3950. PubMed ID: 34355398
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM; Temperán S; Bermúdez R; Purriños L; Franco D
    Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.
    Wen R; Hu Y; Zhang L; Wang Y; Chen Q; Kong B
    Meat Sci; 2019 Oct; 156():33-43. PubMed ID: 31125945
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP; de Oliveira Paula MM; Fontes PR; do Nascimento Benevenuto WC; Silva VR; Benevenuto Júnior AA; Ramos EM
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.