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 *

427 related articles for article (PubMed ID: 21871742)

  • 1. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
    Ripollés S; Campagnol PC; Armenteros M; Aristoy MC; Toldrá F
    Meat Sci; 2011 Sep; 89(1):58-64. PubMed ID: 21531513
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
    Horita CN; Morgano MA; Celeghini RM; Pollonio MA
    Meat Sci; 2011 Dec; 89(4):426-33. PubMed ID: 21645975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    J Agric Food Chem; 2009 Oct; 57(20):9699-705. PubMed ID: 20560629
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride.
    Aliño M; Grau R; Toldrá F; Barat JM
    Meat Sci; 2010 Oct; 86(2):331-6. PubMed ID: 20541872
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
    J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters.
    Zanardi E; Ghidini S; Conter M; Ianieri A
    Meat Sci; 2010 Nov; 86(3):742-7. PubMed ID: 20663614
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
    Aliño M; Grau R; Toldrá F; Blesa E; Pagán MJ; Barat JM
    Meat Sci; 2010 Jul; 85(3):580-8. PubMed ID: 20416833
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
    Vidal VAS; Biachi JP; Paglarini CS; Pinton MB; Campagnol PCB; Esmerino EA; da Cruz AG; Morgano MA; Pollonio MAR
    Meat Sci; 2019 Jun; 152():49-57. PubMed ID: 30802818
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
    Benedini R; Parolari G; Toscani T; Virgili R
    Meat Sci; 2012 Feb; 90(2):431-7. PubMed ID: 21955982
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
    Ding X; Wang G; Zou Y; Zhao Y; Ge C; Liao G
    Meat Sci; 2021 May; 175():108465. PubMed ID: 33610908
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT; Sørheim O; Høy M; Egelandsdal B
    Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Evaluation by NIRS technology of curing process of ham with low sodium content.
    Campos MI; Debán L; Antolín G; Pardo R
    Meat Sci; 2020 May; 163():108075. PubMed ID: 32045723
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 22.