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 *

96 related articles for article (PubMed ID: 22061741)

  • 1. Estimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypes.
    García D; Martínez A; Dunner S; Vega-Pla JL; Fernández C; Delgado JV; Cañón J
    Meat Sci; 2006 Mar; 72(3):560-6. PubMed ID: 22061741
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification of mitochondrial markers for genetic traceability of European wild boars and Iberian and Duroc pigs.
    Alves E; Fernández AI; Fernández-Rodríguez A; Pérez-Montarelo D; Benitez R; Ovilo C; Rodríguez C; Silió L
    Animal; 2009 Sep; 3(9):1216-23. PubMed ID: 22444897
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.
    Fuentes V; Ventanas S; Ventanas J; Estévez M
    Meat Sci; 2014 Feb; 96(2 Pt A):737-43. PubMed ID: 24200565
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging.
    Ramírez R; Contador R; Ortiz A; García-Torres S; López-Parra MM; Tejerina D
    Foods; 2021 Mar; 10(4):. PubMed ID: 33808212
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of a 64 SNV panel for breed authentication in Iberian pigs and their derived meat products.
    Muñoz M; García-Casco JM; Alves E; Benítez R; Barragán C; Caraballo C; Fernández AI; García F; Núñez Y; Óvilo C; Fernández A; Rodríguez C; Silió L
    Meat Sci; 2020 Sep; 167():108152. PubMed ID: 32361066
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Study of salting and post-salting stages of fresh and thawed Iberian hams.
    Grau R; Albarracín W; Toldrá F; Antequera T; Barat JM
    Meat Sci; 2008 Aug; 79(4):677-82. PubMed ID: 22063029
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Factors in pig production that impact the quality of dry-cured ham: a review.
    Candek-Potokar M; Skrlep M
    Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening.
    Andrade MJ; Rodríguez M; Casado E; Córdoba JJ
    Meat Sci; 2010 Mar; 84(3):377-83. PubMed ID: 20374799
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.
    Peloso JV; Lopes PS; Gomide LA; Guimarães SE; Carneiro PL
    Meat Sci; 2010 Oct; 86(2):371-6. PubMed ID: 20561753
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
    Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumers' preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain.
    Mesías FJ; Gaspar P; Pulido AF; Escribano M; Pulido F
    Meat Sci; 2009 Dec; 83(4):684-90. PubMed ID: 20416637
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production.
    Font-I-Furnols M; Gispert M; Soler J; Diaz M; Garcia-Regueiro JA; Diaz I; Pearce MC
    Meat Sci; 2012 Jun; 91(2):148-54. PubMed ID: 22309935
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite.
    Adamsen CE; Møller JK; Laursen K; Olsen K; Skibsted LH
    Meat Sci; 2006 Apr; 72(4):672-9. PubMed ID: 22061879
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS.
    Martín-Gómez A; Arroyo-Manzanares N; Rodríguez-Estévez V; Arce L
    Meat Sci; 2019 Jun; 152():146-154. PubMed ID: 30853335
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham.
    Petrón MJ; Antequera T; Muriel E; Tejeda JF; Ventanas J
    Meat Sci; 2004 Feb; 66(2):295-300. PubMed ID: 22064131
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production.
    Rodríguez-Sánchez JA; Sanz MA; Blanco M; Serrano MP; Joy M; Latorre MA
    J Anim Sci; 2011 Nov; 89(11):3651-62. PubMed ID: 21642490
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Differentiation of the raw material of the Iberian pig meat industry based on the use of amplified fragment length polymorphism.
    Alves E; Castellanos C; Ovilo C; Silió L; Rodríguez C
    Meat Sci; 2002 Jun; 61(2):157-62. PubMed ID: 22064004
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham.
    Latorre MA; Ripoll G; García-Belenguer E; Ariño L
    J Anim Sci; 2009 Apr; 87(4):1464-71. PubMed ID: 19028845
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
    Del Pulgar JS; Soukoulis C; Biasioli F; Cappellin L; García C; Gasperi F; Granitto P; Märk TD; Piasentier E; Schuhfried E
    Talanta; 2011 Jul; 85(1):386-93. PubMed ID: 21645714
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.
    Muñoz-Rosique B; Salazar E; Tapiador J; Peinado B; Tejada L
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327235
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.