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 *

112 related articles for article (PubMed ID: 22061763)

  • 1. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture.
    García-Garrido JA; Quiles-Zafra R; Tapiador J; Luque de Castro MD
    Meat Sci; 2000 Sep; 56(1):1-6. PubMed ID: 22061763
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture.
    Parolari G; Virgili R; Schivazappa C
    Meat Sci; 1994; 38(1):117-22. PubMed ID: 22059613
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Examination of cathepsins B, D, H and L activities in dry-cured hams.
    Toldrá F; Etherington DJ
    Meat Sci; 1988; 23(1):1-7. PubMed ID: 22055470
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.
    Zhou CY; Pan DD; Cao JX; Zhou GH
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3838-3857. PubMed ID: 34118135
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
    Zhou CY; Wang C; Tang CB; Dai C; Bai Y; Yu XB; Li CB; Xu XL; Zhou GH; Cao JX
    Food Chem; 2019 Nov; 297():125012. PubMed ID: 31253295
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham.
    Guerrero L; Gou P; Arnau J
    Meat Sci; 1999 Jul; 52(3):267-73. PubMed ID: 22062574
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of raw meat to predict proteolysis in Parma ham.
    Schivazappa C; Degni M; Nanni Costa L; Russo V; Buttazzoni L; Virgili R
    Meat Sci; 2002 Jan; 60(1):77-83. PubMed ID: 22063108
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.
    Serra X; Sárraga C; Grèbol N; Guàrdia MD; Guerrero L; Gou P; Masoliver P; Gassiot M; Monfort JM; Arnau J
    Meat Sci; 2007 Jan; 75(1):12-20. PubMed ID: 22063406
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Relationship between pH before salting and dry-cured ham quality.
    García-Rey RM; García-Garrido JA; Quiles-Zafra R; Tapiador J; Luque de Castro MD
    Meat Sci; 2004 Aug; 67(4):625-32. PubMed ID: 22061812
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.
    Gil M; Guerrero L; Sárraga C
    Meat Sci; 1999 Apr; 51(4):329-37. PubMed ID: 22062028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M; Mora L; Toldrá F
    J Proteomics; 2016 Sep; 147():98-107. PubMed ID: 26926439
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
    Cilla I; Martínez L; Beltrán JA; Roncalés P
    Meat Sci; 2006 May; 73(1):12-21. PubMed ID: 22062049
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Proteolysis and cathepsin activities in the processing of dry-cured duck.
    Wang DY; Zhang MH; Bian H; Dong H; Xu WM; Xu XL; Zhu YZ; Liu F; Geng ZM; Zhou GH; Wang P
    Poult Sci; 2014 Mar; 93(3):687-94. PubMed ID: 24604863
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteomic identification of actin-derived oligopeptides in dry-cured ham.
    Sentandreu MA; Armenteros M; Calvete JJ; Ouali A; Aristoy MC; Toldrá F
    J Agric Food Chem; 2007 May; 55(9):3613-9. PubMed ID: 17371039
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Pre-cure freezing affects proteolysis in dry-cured hams.
    Bañón S; Cayuela JM; Granados MV; Garrido MD
    Meat Sci; 1999 Jan; 51(1):11-6. PubMed ID: 22061531
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.