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 *

281 related articles for article (PubMed ID: 20541872)

  • 21. Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.
    Wakamatsu J; Uemura J; Odagiri H; Okui J; Hayashi N; Hioki S; Nishimura T; Hattori A
    Anim Sci J; 2009 Apr; 80(2):198-205. PubMed ID: 20163591
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Improvement of cardiovascular effects of metoprolol by replacement of common salt with a potassium- and magnesium-enriched salt alternative.
    Mervaala EM; Laakso J; Vapaatalo H; Karppanen H
    Br J Pharmacol; 1994 Jun; 112(2):640-8. PubMed ID: 8075882
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Creatine and creatinine evolution during the processing of dry-cured ham.
    Mora L; Hernández-Cázares AS; Sentandreu MA; Toldrá F
    Meat Sci; 2010 Mar; 84(3):384-9. PubMed ID: 20374800
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopy.
    Perisic N; Afseth NK; Ofstad R; Kohler A
    J Agric Food Chem; 2011 Sep; 59(18):10052-61. PubMed ID: 21830764
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
    García-Íñiguez de Ciriano M; Berasategi I; Navarro-Blasco I; Astiasarán I; Ansorena D
    J Sci Food Agric; 2013 Mar; 93(4):876-81. PubMed ID: 22865242
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
    Pérez-Palacios T; Ruiz J; Barat JM; Aristoy MC; Antequera T
    Meat Sci; 2010 May; 85(1):121-6. PubMed ID: 20374875
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population.
    Triki M; Khemakhem I; Trigui I; Ben Salah R; Jaballi S; Ruiz-Capillas C; Ayadi MA; Attia H; Besbes S
    Meat Sci; 2017 Nov; 133():194-203. PubMed ID: 28715706
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
    Totosaus A; Alfaro-Rodriguez RH; Pérez-Chabela ML
    Int J Food Sci Nutr; 2004 Aug; 55(5):371-80. PubMed ID: 15545045
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
    Garcia-Gil N; Santos-Garcés E; Muñoz I; Fulladosa E; Arnau J; Gou P
    Meat Sci; 2012 Feb; 90(2):386-92. PubMed ID: 21885206
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread.
    Samapundo S; Deschuyffeleer N; Van Laere D; De Leyn I; Devlieghere F
    Food Microbiol; 2010 Sep; 27(6):749-56. PubMed ID: 20630316
    [TBL] [Abstract][Full Text] [Related]  

  • 33.
    Epova EN; Bérail S; Zuliani T; Malherbe J; Sarthou L; Valiente M; Donard OFX
    Food Chem; 2018 Apr; 246():313-322. PubMed ID: 29291854
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
    Vidal VAS; Bernardinelli OD; Paglarini CS; Sabadini E; Pollonio MAR
    Food Res Int; 2019 Nov; 125():108634. PubMed ID: 31554109
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.
    Ruiz-Ramírez J; Arnau J; Serra X; Gou P
    Meat Sci; 2006 Feb; 72(2):185-94. PubMed ID: 22061542
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Factors affecting dry-cured ham consumer acceptability.
    Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
    Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
    Lorido L; Hort J; Estévez M; Ventanas S
    Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.
    Fulladosa E; Serra X; Gou P; Arnau J
    Meat Sci; 2009 Jun; 82(2):213-8. PubMed ID: 20416756
    [TBL] [Abstract][Full Text] [Related]  

  • 39. [Technology for the production of cured ham].
    Arnau J
    Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Imbalancing of hemic calcium, magnesium, potassium, and sodium by rations and by perenteral injections of ethylenediaminetetraacetate dipotassium salt, potassium chloride, and aldosterone inhibitor. Comparison of cattle held at 2,745 and at 1,372 meters elevation.
    Blake JT; Bailey DE; Lu YS; Fisher EJ; Abaza R; Call JW
    Am J Vet Res; 1969 Feb; 30(2):171-81. PubMed ID: 4984985
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 15.