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 *

142 related articles for article (PubMed ID: 21401095)

  • 1. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods.
    Jónsdóttir R; Sveinsdóttir K; Magnússon H; Arason S; Lauritzsen K; Thorarinsdottir KA
    J Agric Food Chem; 2011 Apr; 59(8):3893-904. PubMed ID: 21401095
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua).
    Thorarinsdottir KA; Arason S; Thorkelsson G; Sigurgisladottir S; Tornberg E
    J Food Sci; 2010 Oct; 75(8):E544-51. PubMed ID: 21535494
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Injection-salting and cold-smoking of farmed atlantic cod (Gadus morhua L.) and Atlantic salmon (Salmo salar L.) at different stages of Rigor Mortis: effect on physical properties.
    Akse L; Birkeland S; Tobiassen T; Joensen S; Larsen R
    J Food Sci; 2008 Oct; 73(8):E378-82. PubMed ID: 19019109
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing--a low field NMR study.
    Gudjonsdottir M; Gunnlaugsson VN; Finnbogadottir GA; Sveinsdottir K; Magnusson H; Arason S; Rustad T
    J Food Sci; 2010 Oct; 75(8):E527-36. PubMed ID: 21535492
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by (1)H and (23)Na MRI, (23)Na NMR, low-field NMR and physicochemical analysis.
    Gudjónsdóttir M; Traoré A; Jónsson Á; Karlsdóttir MG; Arason S
    Food Chem; 2015 Dec; 188():664-72. PubMed ID: 26041245
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Nondestructive analysis of salt, water, and protein in dried salted cod using computed tomography.
    Håseth TT; Høy M; Egelandsdal B; Sørheim O
    J Food Sci; 2009 Apr; 74(3):E147-53. PubMed ID: 19397720
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods.
    Fernández-Segovia I; Escriche I; Fuentes A; Serra JA
    Int J Food Microbiol; 2007 May; 116(1):64-72. PubMed ID: 17303277
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality changes during cod (Gadus morhua) desalting at different temperatures.
    Oliveira H; Gonçalves A; Nunes ML; Vaz-Pires P; Costa R
    J Sci Food Agric; 2015 Oct; 95(13):2632-40. PubMed ID: 25378287
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
    Melilli C; Barbano DM; Caccamo M; Calvo MA; Schembari G; Licitra G
    J Dairy Sci; 2004 Nov; 87(11):3648-57. PubMed ID: 15483148
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study.
    Aursand IG; Gallart-Jornet L; Erikson U; Axelson DE; Rustad T
    J Agric Food Chem; 2008 Aug; 56(15):6252-60. PubMed ID: 18598046
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.
    Wang T; Sveinsdóttir K; Magnússon H; Martinsdóttir E
    J Food Sci; 2008 Jan; 73(1):S11-9. PubMed ID: 18211364
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting.
    Astruc T; Vénien A; Clerjon S; Favier R; Loison O; Mirade PS; Portanguen S; Rouel J; Lethiec M; Germond A
    Heliyon; 2022 Nov; 8(11):e11245. PubMed ID: 36353182
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham.
    Flores M; Aristoy MC; Antequera T; Barat JM; Toldrá F
    Food Microbiol; 2012 Apr; 29(2):247-54. PubMed ID: 22202880
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets.
    Mol S; Cosansu S; Ucok Alakavuk D; Ozturan S
    Int J Food Microbiol; 2010 Apr; 139(1-2):36-40. PubMed ID: 20172617
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.
    Melilli C; Barbano DM; Caccamo M; Tuminello L; Carpino S; Licitra G
    J Dairy Sci; 2006 May; 89(5):1420-38. PubMed ID: 16606714
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of presalting and brine concentration on salt uptake by Ragusano cheese.
    Melilli C; Barbano DM; Licitra G; Tumino G; Farina G; Carpino S
    J Dairy Sci; 2003 Apr; 86(4):1083-100. PubMed ID: 12741532
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed Atlantic cod (Gadus morhua).
    Rotabakk BT; Bleie H; Stien LH; Roth B
    J Food Sci; 2014 May; 79(5):E881-6. PubMed ID: 24690034
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A; Navarro JL; Flores M
    Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW; Eshpari H; Tong PS; Drake MA
    J Food Sci; 2010 Aug; 75(6):C559-69. PubMed ID: 20722911
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Flavor variability and flavor stability of U.S.-produced whole milk powder.
    Lloyd MA; Drake MA; Gerard PD
    J Food Sci; 2009 Sep; 74(7):S334-43. PubMed ID: 19895500
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.