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: 22061953)

  • 1. Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl.
    Comaposada J; Arnau J; Gou P
    Meat Sci; 2007 Dec; 77(4):643-8. PubMed ID: 22061953
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.
    Muñoz I; Arnau J; Costa-Corredor A; Gou P
    Meat Sci; 2009 Dec; 83(4):642-6. PubMed ID: 20416645
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of sodium chloride content and temperature on pork meat isotherms.
    Comaposada J; Gou P; Arnau J
    Meat Sci; 2000 Jul; 55(3):291-5. PubMed ID: 22061285
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.
    Costa-Corredor A; Serra X; Arnau J; Gou P
    Meat Sci; 2009 Nov; 83(3):390-7. PubMed ID: 20416702
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
    Zhang Y; Feng X; Wu H; Tang J; Zhang J
    J Food Sci; 2014 Sep; 79(9):E1695-703. PubMed ID: 25212268
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface.
    Arnau J; Gou P; Comaposada J
    Meat Sci; 2003 Dec; 65(4):1275-80. PubMed ID: 22063770
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef.
    Kabil E; Aktaş N; Balcı E
    Meat Sci; 2012 Apr; 90(4):932-8. PubMed ID: 22197099
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat.
    Clemente G; Bon J; Benedito J; Mulet A
    Meat Sci; 2009 Aug; 82(4):413-8. PubMed ID: 20416696
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
    Zhang D; Li H; Emara AM; Wang Z; Chen X; He Z
    Food Chem; 2020 Dec; 332():127414. PubMed ID: 32615379
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles.
    Ruiz-Ramírez J; Arnau J; Serra X; Gou P
    Meat Sci; 2005 Aug; 70(4):579-87. PubMed ID: 22063883
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
    Sampers I; Habib I; De Zutter L; Dumoulin A; Uyttendaele M
    Int J Food Microbiol; 2010 Feb; 137(2-3):147-53. PubMed ID: 20006911
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
    Wu H; Yan W; Zhuang H; Huang M; Zhao J; Zhang J
    Food Chem; 2016 Jun; 201():237-42. PubMed ID: 26868571
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Substitution effects of NaCl by KCl and CaCl
    Nachtigall FM; Vidal VAS; Pyarasani RD; Domínguez R; Lorenzo JM; Pollonio MAR; Santos LS
    Foods; 2019 Nov; 8(12):. PubMed ID: 31756914
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product).
    Aktaş N; Gürses A
    Meat Sci; 2005 Nov; 71(3):571-6. PubMed ID: 22060935
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions.
    Morales R; Serra X; Guerrero L; Gou P
    Meat Sci; 2007 Dec; 77(4):662-9. PubMed ID: 22061956
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.