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 *

253 related articles for article (PubMed ID: 21664056)

  • 1. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL; Sebranek JG; Rust RE; Mendonca A
    Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Aug; 72(6):S388-95. PubMed ID: 17995695
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Jun; 72(5):S324-32. PubMed ID: 17995750
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.
    Sindelar JJ; Terns MJ; Meyn E; Boles JA
    Meat Sci; 2010 Oct; 86(2):298-303. PubMed ID: 20510525
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.
    Myers K; Cannon J; Montoya D; Dickson J; Lonergan S; Sebranek J
    Meat Sci; 2013 May; 94(1):69-76. PubMed ID: 23391864
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake.
    Tamme T; Reinik M; Püssa T; Roasto M; Meremäe K; Kiis A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):487-95. PubMed ID: 20127545
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
    Sindelar JJ; Cordray JC; Olson DG; Sebranek JG; Love JA
    J Food Sci; 2007 Oct; 72(8):S551-9. PubMed ID: 17995620
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N; Bou R; Tres A; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2009 Oct; 57(19):8963-72. PubMed ID: 19731935
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ; Milkowski AL; Rankin SA; Sindelar JJ
    Meat Sci; 2011 Jun; 88(2):311-8. PubMed ID: 21303726
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham.
    Sullivan GA; Jackson-Davis AL; Niebuhr SE; Xi Y; Schrader KD; Sebranek JG; Dickson JS
    J Food Prot; 2012 Jun; 75(6):1071-6. PubMed ID: 22691474
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF; Hierro E; Arnau J; Carballo J; Aguirre JS; Gratacós-Cubarsí M; Fernández M
    Food Res Int; 2017 Nov; 101():82-87. PubMed ID: 28941700
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite.
    Wu J; Acuff J; Waterman K; Ponder M
    J Food Prot; 2021 Feb; 84(2):286-290. PubMed ID: 33003208
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
    Scannell AG; Kenneally PM; Arendt EK
    Int J Food Microbiol; 2004 Jun; 93(2):219-30. PubMed ID: 15135960
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.
    de Carvalho TB; Oliveira M; Gomes AM; Monteiro MJ; Pintado M; Komora N; Durães T; Nunes FM; Cosme F; Patarata L; Brandão TRS; Barbosa JB; Teixeira P
    Meat Sci; 2024 Oct; 216():109572. PubMed ID: 38970932
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham.
    Bosse Née Danz R; Gibis M; Schmidt H; Weiss J
    Food Res Int; 2016 Jul; 85():113-120. PubMed ID: 29544826
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.