BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

281 related articles for article (PubMed ID: 20541872)

  • 1. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride.
    Aliño M; Grau R; Toldrá F; Barat JM
    Meat Sci; 2010 Oct; 86(2):331-6. PubMed ID: 20541872
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters.
    Zanardi E; Ghidini S; Conter M; Ianieri A
    Meat Sci; 2010 Nov; 86(3):742-7. PubMed ID: 20663614
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
    Aliño M; Grau R; Toldrá F; Blesa E; Pagán MJ; Barat JM
    Meat Sci; 2010 Jul; 85(3):580-8. PubMed ID: 20416833
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
    Ripollés S; Campagnol PC; Armenteros M; Aristoy MC; Toldrá F
    Meat Sci; 2011 Sep; 89(1):58-64. PubMed ID: 21531513
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system.
    Grummer J; Schoenfuss TC
    J Dairy Sci; 2011 Sep; 94(9):4360-5. PubMed ID: 21854908
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
    Armenteros M; Aristoy MC; Toldrá F
    Meat Sci; 2012 Jul; 91(3):378-81. PubMed ID: 22417729
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts.
    Blesa E; Aliño M; Barat JM; Grau R; Toldrá F; Pagán MJ
    Meat Sci; 2008 Jan; 78(1-2):135-42. PubMed ID: 22062103
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT; Sørheim O; Høy M; Egelandsdal B
    Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
    J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
    Grummer J; Karalus M; Zhang K; Vickers Z; Schoenfuss TC
    J Dairy Sci; 2012 Jun; 95(6):2830-9. PubMed ID: 22612920
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L; Estévez M; Ventanas J; Ventanas S
    Meat Sci; 2015 Sep; 107():39-48. PubMed ID: 25935848
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T; Ruiz J; Martín D; Barat JM; Antequera T
    Food Sci Technol Int; 2011 Apr; 17(2):127-33. PubMed ID: 21441388
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.
    Samapundo S; Ampofo-Asiama J; Anthierens T; Xhaferi R; Van Bree I; Szczepaniak S; Goemaere O; Steen L; Dhooge M; Paelinck H; Dewettinck K; Devlieghere F
    Int J Food Microbiol; 2010 Sep; 143(1-2):9-16. PubMed ID: 20696491
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of dietary salts on the cardiovascular effects of low-dose combination of ramipril and felodipine in spontaneously hypertensive rats.
    Mervaala EM; Malmberg L; Teräväinen TL; Laakso J; Vapaatalo H; Karppanen H
    Br J Pharmacol; 1998 Jan; 123(2):195-204. PubMed ID: 9489606
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Estimation of dry-cured ham composition using dielectric time domain reflectometry.
    Fulladosa E; Duran-Montgé P; Serra X; Picouet P; Schimmer O; Gou P
    Meat Sci; 2013 Apr; 93(4):873-9. PubMed ID: 23313974
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
    Vidal VAS; Biachi JP; Paglarini CS; Pinton MB; Campagnol PCB; Esmerino EA; da Cruz AG; Morgano MA; Pollonio MAR
    Meat Sci; 2019 Jun; 152():49-57. PubMed ID: 30802818
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.
    Škrlep M; Čandek-Potokar M; Lukač NB; Povše MP; Pugliese C; Labussière E; Flores M
    Meat Sci; 2016 Jan; 111():27-37. PubMed ID: 26331963
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of sodium replacement on physicochemical properties of dry-cured loin.
    Aliño M; Grau R; Toldrá F; Blesa E; Pagán MJ; Barat JM
    Meat Sci; 2009 Nov; 83(3):423-30. PubMed ID: 20416693
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.