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 *

116 related articles for article (PubMed ID: 22061234)

  • 1. Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham.
    Franci O; Pugliese C; Acciaioli A; Bozzi R; Campodoni G; Sirtori F; Pianaccioli L; Gandini G
    Meat Sci; 2007 Aug; 76(4):597-603. PubMed ID: 22061234
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics.
    Franci O; Bozzi R; Pugliese C; Acciaioli A; Campodoni G; Gandini G
    Meat Sci; 2005 Mar; 69(3):545-50. PubMed ID: 22062994
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
    Candek-Potokar M; Monin G; Zlender B
    J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics.
    Pugliese C; Bozzi R; Campodoni G; Acciaioli A; Franci O; Gandini G
    Meat Sci; 2005 Mar; 69(3):459-64. PubMed ID: 22062984
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sex and crossbreed effects on the characteristics of dry-cured ham.
    Gou P; Guerrero L; Arnau J
    Meat Sci; 1995; 40(1):21-31. PubMed ID: 22059916
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams.
    Fernandez X; Gilbert S; Vendeuvre JL
    Meat Sci; 2002 Dec; 62(4):439-46. PubMed ID: 22061751
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.
    Cilla I; Altarriba J; Guerrero L; Gispert M; Martínez L; Moreno C; Beltrán JA; Guàrdia MD; Diestre A; Arnau J; Roncalés P
    Meat Sci; 2006 Feb; 72(2):252-60. PubMed ID: 22061552
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of rearing conditions on performance, behavioral, and physiological responses of pigs to preslaughter handling, carcass traits, and meat quality.
    Lebret B; Meunier-Salaün MC; Foury A; Mormède P; Dransfield E; Dourmad JY
    J Anim Sci; 2006 Sep; 84(9):2436-47. PubMed ID: 16908648
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut.
    Pugliese C; Sirtori F; Acciaioli A; Bozzi R; Campodoni G; Franci O
    Meat Sci; 2013 Jan; 93(1):92-7. PubMed ID: 22950977
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams.
    Guerrero L; Gobantes I; Oliver MA; Arnau J; Dolors Guàrdia M; Elvira J; Riu P; Grèbol N; Monfort JM
    Meat Sci; 2004 Feb; 66(2):289-94. PubMed ID: 22064130
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system.
    Carrapiso AI; García C
    Meat Sci; 2005 Oct; 71(2):284-90. PubMed ID: 22064227
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Traceability of inbred and crossbred Cinta Senese pigs by evaluating the oxidative stress.
    Ballerini A; Civitareale C; Fiori M; Regini M; Betti M; Brambilla G
    J Vet Med A Physiol Pathol Clin Med; 2003 Apr; 50(3):113-6. PubMed ID: 12757547
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.
    Ruiz-Ramírez J; Arnau J; Serra X; Gou P
    Meat Sci; 2006 Feb; 72(2):185-94. PubMed ID: 22061542
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.
    Marcos B; Gou P; Serra X; Guàrdia MD; Zhen ZY; Hortós M; Mach N; te Pas MF; Keuning E; Kruijt L; Font i Furnols M; Arnau J
    Meat Sci; 2013 Feb; 93(2):233-9. PubMed ID: 23036942
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
    Boler DD; Holmer SF; Duncan DA; Carr SN; Ritter MJ; Stites CR; Petry DB; Hinson RB; Allee GL; McKeith FK; Killefer J
    J Anim Sci; 2011 Jan; 89(1):210-20. PubMed ID: 20817858
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relations between compositional traits and sensory qualities of French dry-cured ham.
    Buscailhon S; Berdagué JL; Bousset J; Cornet M; Gandemer G; Touraille C; Monin G
    Meat Sci; 1994; 37(2):229-43. PubMed ID: 22059497
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The response of various muscle types to a restriction -re-alimentation feeding strategy in growing pigs.
    Lebret B; Heyer A; Gondret F; Louveau I
    Animal; 2007 Jul; 1(6):849-57. PubMed ID: 22444749
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Computer image analysis traits of cross-sectioned dry-cured hams: a genetic analysis.
    Bonfatti V; Cecchinato A; Sturaro E; Gallo L; Carnier P
    J Anim Sci; 2011 Aug; 89(8):2326-35. PubMed ID: 21383036
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Carcass composition and meat quality of three different Iberian×Duroc genotype pigs.
    Ramírez R; Cava R
    Meat Sci; 2007 Mar; 75(3):388-96. PubMed ID: 22063794
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds.
    Niñoles L; Sanjuan N; Ventanas S; Benedito J
    Meat Sci; 2008 Nov; 80(3):896-902. PubMed ID: 22063615
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.