These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 20510525)

  • 1. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.
    Sindelar JJ; Terns MJ; Meyn E; Boles JA
    Meat Sci; 2010 Oct; 86(2):298-303. PubMed ID: 20510525
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL; Sebranek JG; Rust RE; Mendonca A
    Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Aug; 72(6):S388-95. PubMed ID: 17995695
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ; Milkowski AL; Rankin SA; Sindelar JJ
    Meat Sci; 2011 Jun; 88(2):311-8. PubMed ID: 21303726
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ; Milkowski AL; Claus JR; Sindelar JJ
    Meat Sci; 2011 Jul; 88(3):454-61. PubMed ID: 21349652
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K; Cornforth D; Whittier D; Vasavada M; Nummer B
    J Food Sci; 2007 Sep; 72(7):C351-5. PubMed ID: 17995631
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Jun; 72(5):S324-32. PubMed ID: 17995750
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.
    Harper NM; Getty KJ; Boyle EA
    Meat Sci; 2010 Oct; 86(2):527-8. PubMed ID: 20510529
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province].
    Roszczenko A; Rogalska J; Potapczuk L; Kleczyńska A
    Przegl Lek; 2001; 58 Suppl 7():30-4. PubMed ID: 11957780
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Beyond celery and starter culture: advances in natural/organic curing processes in the United States.
    Sebranek JG; Jackson-Davis AL; Myers KL; Lavieri NA
    Meat Sci; 2012 Nov; 92(3):267-73. PubMed ID: 22445489
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.
    Nuñez De González MT; Osburn WN; Hardin MD; Longnecker M; Garg HK; Bryan NS; Keeton JT
    J Agric Food Chem; 2012 Apr; 60(15):3981-90. PubMed ID: 22414374
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
    Sindelar JJ; Cordray JC; Olson DG; Sebranek JG; Love JA
    J Food Sci; 2007 Oct; 72(8):S551-9. PubMed ID: 17995620
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improved colorimetric method for determining nitrate and nitrate in foods.
    Sen NP; Donaldson B
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1389-94. PubMed ID: 730645
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing.
    Sullivan GA; Sebranek JG
    J Agric Food Chem; 2012 Feb; 60(7):1748-54. PubMed ID: 22280411
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.
    Sullivan GA; Jackson-Davis AL; Schrader KD; Xi Y; Kulchaiyawat C; Sebranek JG; Dickson JS
    Meat Sci; 2012 Dec; 92(4):808-15. PubMed ID: 22857852
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times.
    Gratacós-Cubarsí M; Sárraga C; Castellari M; Guàrdia MD; Regueiro JA; Arnau J
    Meat Sci; 2013 Nov; 95(3):647-51. PubMed ID: 23811105
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological aspects and technological need: technological needs for nitrates and nitrites.
    Skovgaard N
    Food Addit Contam; 1992; 9(5):391-7. PubMed ID: 1298641
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
    Zhao J; Xiong YL
    J Food Sci; 2012 Jul; 77(7):C811-7. PubMed ID: 22757702
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
    Usinger EL; Larson EM; Niebuhr SE; Fedler CA; Prusa KJ; Dickson JS; Tarté R; Sebranek JG
    Meat Sci; 2016 Nov; 121():324-332. PubMed ID: 27411075
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.