BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

113 related articles for article (PubMed ID: 21382672)

  • 1. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio.
    Realini CE; Guàrdia MD; Garriga M; Pérez-Juan M; Arnau J
    Meat Sci; 2011 Jul; 88(3):542-7. PubMed ID: 21382672
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.
    Vaudagna SR; Gonzalez CB; Guignon B; Aparicio C; Otero L; Sanz PD
    Meat Sci; 2012 Dec; 92(4):575-81. PubMed ID: 22749447
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
    J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
    Lekjing S
    Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
    Omer MK; Prieto B; Rendueles E; Alvarez-Ordoñez A; Lunde K; Alvseike O; Prieto M
    Meat Sci; 2015 Oct; 108():115-9. PubMed ID: 26093224
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.
    Bravo D; de Alba M; Medina M
    Food Microbiol; 2014 Aug; 41():27-32. PubMed ID: 24750810
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio.
    de Alba M; Bravo D; Medina M
    Meat Sci; 2012 Dec; 92(4):823-8. PubMed ID: 22863078
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA; Hernández-Brenes C
    J Food Sci; 2011 Aug; 76(6):S388-95. PubMed ID: 21729075
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
    Duong T; Balaban M; Perera C; Bi X
    J Food Sci; 2015 Nov; 80(11):E2478-85. PubMed ID: 26444875
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
    Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
    J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA; Hernández-Brenes C
    J Food Sci; 2010 Aug; 75(6):S264-70. PubMed ID: 20722947
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.
    Giménez B; Graiver N; Califano A; Zaritzky N
    Meat Sci; 2015 Feb; 100():179-88. PubMed ID: 25460123
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets.
    Devatkal S; Anurag R; Jaganath B; Rao S
    Food Sci Technol Int; 2015 Oct; 21(7):481-91. PubMed ID: 25143059
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei.
    Li XX; Tian X; Li JR
    Food Sci Technol Int; 2016 Jun; 22(4):302-12. PubMed ID: 26199222
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA; Ruiz-Capillas C; de Las Rivas B; Carrascosa AV; Jiménez-Colmenero F; Muñoz R
    Meat Sci; 2011 Jul; 88(3):368-73. PubMed ID: 21316866
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B; Liu M; Callahan J; Solomon M
    J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics.
    Laursen BG; Byrne DV; Kirkegaard JB; Leisner JJ
    J Appl Microbiol; 2009 Feb; 106(2):543-53. PubMed ID: 19200320
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.
    Xi Y; Sullivan GA; Jackson AL; Zhou GH; Sebranek JG
    Meat Sci; 2011 Jul; 88(3):503-11. PubMed ID: 21354716
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.