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 *

173 related articles for article (PubMed ID: 21254070)

  • 21. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.
    Mercadante AZ; Capitani CD; Decker EA; Castro IA
    Meat Sci; 2010 Apr; 84(4):718-26. PubMed ID: 20374848
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
    Kwon JH; Nam KC; Lee EJ; Kang HJ; Ahn DU
    J Anim Sci; 2010 Feb; 88(2):795-801. PubMed ID: 19854999
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M; Wójciak KM; Dolatowski ZJ
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A; Labuza TP; Diez-Gonzalez F
    Int J Food Microbiol; 2008 Aug; 126(1-2):49-56. PubMed ID: 18544466
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.
    Mildner-Szkudlarz S; Zawirska-Wojtasiak R; Obuchowski W; Gośliński M
    J Food Sci; 2009 Oct; 74(8):S362-70. PubMed ID: 19799681
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging.
    Soriano A; Alañón ME; Alarcón M; García-Ruíz A; Díaz-Maroto MC; Pérez-Coello MS
    Food Res Int; 2018 Sep; 111():524-533. PubMed ID: 30007715
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.
    Singh M; Gill VS; Thippareddi H; Phebus RK; Marsden JL; Herald TJ; Nutsch AL
    Foodborne Pathog Dis; 2005; 2(3):233-41. PubMed ID: 16156704
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of food matrix and pH on the volatilization of bases (TVB) in packed north Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products.
    Noseda B; Dewulf J; Goethals J; Ragaert P; Van Bree I; Pauwels D; Van Langenhove H; Devlieghere F
    J Agric Food Chem; 2010 Nov; 58(22):11864-9. PubMed ID: 20977229
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.
    Martínez L; Cilla I; Beltrán JA; Roncalés P
    J Agric Food Chem; 2006 Jun; 54(13):4674-80. PubMed ID: 16787014
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
    Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
    Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
    Viuda-Martos M; Ruiz-Navajas Y; Fernández-López J; Pérez-Alvarez JA
    Meat Sci; 2010 Jul; 85(3):568-76. PubMed ID: 20416839
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
    Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
    Omer MK; Alvseike O; Holck A; Axelsson L; Prieto M; Skjerve E; Heir E
    Meat Sci; 2010 Dec; 86(4):1005-9. PubMed ID: 20832952
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
    Cano-García L; Belloch C; Flores M
    Meat Sci; 2014 Apr; 96(4):1469-77. PubMed ID: 24423452
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions.
    Tananuwong K; Lertsiri S
    J Sci Food Agric; 2010 Aug; 90(10):1590-6. PubMed ID: 20564458
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
    Diez AM; Santos EM; Jaime I; Rovira J
    Food Microbiol; 2008 Feb; 25(1):154-61. PubMed ID: 17993389
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
    Garabal JI; Rodríguez-Alonso P; Franco D; Centeno JA
    J Dairy Sci; 2010 May; 93(5):1868-81. PubMed ID: 20412900
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.
    Olivares A; Dryahina K; Navarro JL; Flores M; Smith D; Spanel P
    Anal Chem; 2010 Jul; 82(13):5819-29. PubMed ID: 20518472
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.